Oh Saturday Desserts:
I have been MIA in regards to our Saturday family dinner desserts. Recently, I have gotten back in to baking and started with this black forest cake with cherry liqueur frosting. The frosting had to be given an additional beating prior to frosting the cakes due to it being slightly runny. This particular week Grandma W was not there due to being ill.
Of course we had to make them again so Grandma W could try it fresh ! Everyone loved having their own mini black forest cakes with cherry liqueur whipped frosting. Yum! I have to admit that I could only eat half of one, however thankfully my step father in law showed up and helped me out by eating the other half!
After all that chocolate we needed a break and this home made vanilla pudding was light and refreshing. These cute little glasses were perfect for having individual Nilla banana pudding desserts.It also made the just right amount for five people. Well okay so there was a ton of whip cream left over…
Breakfast: Egg in the heart from the Pioneer Women’s Holidays cookbook.
This is the first time I have ever had eggs over easy… in my whole life ok in 29 years. I did not think I would enjoy this as much as I did. We ended up making these two times since Valentines day.
Some conversation hearts for Valentines day because well you know those chalk hearts are just plain disgusting!
For Julia who suddenly passed in February. I have cherished your friendship and conversations. I miss you more than words can say… I love you.
For Emily: a coworker who always makes me smile and whose hugs are calming.
Mexican it is..
Wow! Brian and I had a lot of troubles rolling these chicken taquitos. Every time we would try to roll them, and place them in to the hot oil as gently as possible the would open up. *headesk*. I tried using a toothpick to keep them together, placing them facing one way on the seam and then the opposite way to no avail. There were some that turned out great, and others that didn’t. Thank goodness they tasted amazing… it made up for the frustration of actually making them.
For my bosses going away party
These were a complete hit at the party! They were absolutely heavenly, with just the right amount of moist, and sweet chocolate flavor! I can not wait to make these again as an actual three layered cake!
Cook Book: Baking Illustrated
Devils Food Cake
Serves 8 to 10
4 oz unsweetened chocolate, chopped
1/4 C Dutch processed cocoa
1 1/4 C boiling water
3/4 C Unbleached AP Flour
3/4 C plain cake flour
1 t baking soda
1/4 t salt
16 T unsalted butter, softened but still cool
1 1/2 C packed dark brown sugar
3 Lg eggs
1/2 C sour cream
1 t vanilla extract
1 recipe Rich Vanilla buttercream frosting
What I made was:
White Chocolate Butter Cream by Rosie Cake Diva
250 g unsalted butter
500 g confectioners sugar
300 g white chocolate
A little bit of water
See her video for two tonned roses!
Two Tone Buttercream rose cupcake tutorial by Rosie Cake Diva
I absolutely love Rosie and highly recommend you check her out on You tube!
DIRECTIONS for cupcakes:
- Adjust oven racks to Upper and lower middle position, preheat 350 degrees. Meanwhile, grease three 8 inch cake pans and line with round of parchment paper, or you could make a batch of cupcakes like I did, just remember to spray those paper liners!
- a Combine the chopped chocolate and cocoa in a medium bowl; pour the boiling water over and whisk until smooth. Sift together the flours, baking soda,a dn salt onto a large sheet of parchment; set aside
- beat the butter in the bowl of mixer at med-high until creamy around 1 min. Add brown sugar and beat at high speed until light and fluffy, about 3 min. Scrape bowl as needed. Wit h the mixer at medium high speed, add the eggs 1 at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, 10 seconds. Stop mixer and scrape down bowl. With teh mixer on low, add about 1/3 of flour mix, followed by 1/2 of chocolate mixture; repeat and end with flour mixture; beat until just combined, about 15 seconds. DO NOT OVERBEAT!!!! Remove the bowl from mixer, scrape the bottom and sides with rubber spatula and stir gently to thoroughly combine.
- Divide the batter evenly among your cake or cupcake pans. If you are using cake pans smooth the batter with a spatula to the edges of the pan. Place 2 pans on the lower middle rack and 1 on the upper middle rack. Bake for 20-23 minutes or when a tooth pick is inserted in the middle it comes out clean. Cool the cakes for 15-20 minutes. Run a knife around each pan perimeter to loosen. Invert each cake onto a large plate; peel off the parchment and re-invert onto a rack. Cool completely.
- Assemble and frost the cake according tot he illustrations on page 144. Cut the cake into slices and serve. ENJOY!