Nummie Yummy's

2010-11-18T21:38:00.000-08:00

It's been awhile since I've posted anything. Life has made a few adjustments in my daily world. I've recently moved. In the area I'm now living, I don't see the possibility of making as many cakes as I use to. So, I will probably be having more posts about everyday food and living in the country than I will about cakes. So I hope you enjoy the new venue :) Of course now I just have to remember to take pictures of the yummy stuff we make and eat! Which I didn't tonight, sorry!

Tonight's dinner: Buffalo Sirloin Steak with cheesy herb smashed potatoes and salad. For dessert? Pumpkin Spice Cake. Can I just say it was really yummy :)

As a note as with all game meats, when cooking them, it's best not to over cook it. I try to keep mine medium to medium rare. The more the meat gets to medium and beyond the more the
meat is going to be tough and not very tasty.

Buffalo Sirloin Steaks:

3 - 4 buffalo steaks (marinaded)

broil on a high heat in the middle of the oven for about 7-8 minutes each side.

My favorite steak marinade:

1/4 cup olive oil
3/4 cup warm water
and seasonings to your taste. I use Montreal steak seasoning, Steak Dust, Cajun spices, onion salt and whisk it all together in the oil/water. Pour into a Ziploc bag (or dish) and marinate it for at least 1/2 hour. Then cook as desired. I usually don't measure my seasonings, I just add them for my taste.

Smashed Potatoes:

6-8 small to medium potatoes (I try to use two different kinds)
Water (to boil them)
1 tablespoon of minced garlic
Salt
3/4 cup milk (sometimes you need to adjust this amount depending on how many potatoes you have)
1/4 butter (ditto)
1/2 cup cheddar cheese grated
1/4 cup Parmesan cheese grated
fresh ground pepper (to taste)
1 tsp garlic pepper
2 tsp Cajun spices

Clean your potatoes and leave the skins on. Quarter them and put them in a medium size pot with the water covering them. Add the garlic into the pot and bring to a boil. Once boiling add salt (I usually use 1 -2 generous pinches). Let boil 10-15 minutes until soft and potato pieces pierce easily with a fork. Drain water and keep potatoes in the pot. Add milk and butter and smash with potato smasher. Add cheeses and spices and keep smashing till well combined. Taste and adjust herbs and spices to your tastes.

As in all cooking, you will usually adjust recipes to you liking. I rarely actually measure ingredients, but go by taste with a lot of recipes.

Green Salad:

Fresh crisp lettuce - 1 head of Romaine or a bag of already cut salad mix.

I then add what ever other veggies I have handy like shredded carrots, purple cabbage, spinach,
cucumbers, peppers (especially red, yellow or orange). grape tomatoes or quartered big tomatoes... you get the idea.

Then I'll add some shredded cheese, dried fruit (like cranberries, blueberries etc.) or I'll dice up an apple or pear.

If I have it on hand I'll toss in some nut pieces like almonds, pecans or walnuts (candied ones are yummy in there too).

Croutons and your favorite dressing (we love blue cheese) and you have a yummy salad!

As you can tell its more of what you have handy and what you like more than anything. I just try to make it interesting, pretty and most important... YUMMY!

Pumpkin Spice Cake: Super easy recipe I was given by my MIL. Really tasty and actually pretty good for you too!

1 box of spice cake
1 can (the smaller size not the big one) of 100% pumpkin (not the pie kind, just plain old pumpkin)

That's it! Do not add anything else. The batter will be pretty thick, but that's how you want it!

Preheat oven to 350*.

Oil/flour (I use baking spray like Crisco baking or Pam baking) your pan. You can use a 9x13 for a thinner cake or a smaller pan, like 9x9 for thicker pieces. You can also make them into cupcakes.

In a medium bowl add the cake mix and can of pumpkin together. (I use an electric hand mixer, it just makes it easier) When well combined, pour into your prepared pan. Remember your batter will be thick.

Bake in your preheated oven for about 20 minutes for your bigger (thinner) pans and 25 for your smaller (thicker pans). Check it with a tooth pick at about 20 minutes. If it comes out clean its done. You don't want to over bake it.

Take out of oven and let it cool completely. You can eat it plane. Sprinkle powdered sugar on the top, or frost it with a little cream cheese frosting (my fave :). All of it is yummy!

The last two cakes I made in Vegas

2010-11-18T20:45:00.000-08:00

Backyardigans cake for a very special 4 year old!

An ice cream cake made for a Washington DC's Capitals hockey fan.

50th Wedding Anniversary

2010-04-18T15:03:00.001-07:00

This month is my In-laws 50th Anniversary. We decided to throw them a surprise party.

The cake is Chocolate with Boston cream filling on the bottom, Vanilla with a chocolate turtle filling in the middle and a strawberry with a white chocolate cream/strawberry drizzle on the top. Its covered in in a butter-cream frosting.

50 years! Way to go!

Leon and Gayle... They were really surprised :)

Baseball fan!

2010-04-07T15:11:00.000-07:00

A friend of mine called. Her hubby was turning 30. Could I make him a cake? He's a HUGE Phillies fan!

A Melody of Love

2010-03-18T15:22:00.000-07:00

I was asked to make a cake for a Relief Society Dinner at Church. (Our churches womens organization). This is what I made.

2010-03-10T15:16:00.000-08:00

For one of my nieces birthday, she wanted me to make her a cake. So this is what I came up with :)

When she was a little girl, she woke up from a nap and her name was Bingo...

She would not answer by any other name for years...

So the legend was born :)

2010-01-23T18:04:00.000-08:00

One of my nieces wanted me to make her step-mom a birthday cake. She wanted something pretty and simple. The cake is a special no egg recipe (because of her daughters food allergies). The side was decorated with heart designs. This is one of those cakes I forgot to get pictures of myself, so this is one that was taken there...in the box...

The next three pictures are of a baby shower cake with a Noah's Ark theme. It was for a friends daughter. The cake was lemon flavor. I even had DH (dear hubby) helping make a few animals that are on the side. He's such a good sport!

Birthdays and baby showers...

2009-12-04T21:43:00.000-08:00

My niece threw a 80's mystery dinner party for her hubby's 30th birthday. It was lots of fun. She asked me to make a cake with the 80's theme and this is what I came up with. As a side note, the murder weapon ended up being a Rubik's cube in the end :)... No, I didn't know that either.

Another niece was giving one of her friends a baby shower. The theme was Raining a Baby. Although I had something similar in mind, nothing seemed to go right. I couldn't find the right size baby. When I went to dowel the umbrella cake to the main cake in collapsed the center! Ugh... I hate those kinds of days.

Alex's 1st Birthday

2009-10-25T21:54:00.000-07:00

Alex, my first great nephew had his first birthday recently. I made him an orange cream cake with a monster theme. He loves Vanilla Wafers so that was a bonus for him.

The little monster on top of the cake was his very own smash cake. However he wasn't much interested in smashing it or eating it for that matter. He had a couple of taste and that was good enough for him...

Just another view...

Fall Apple baskets...

2009-10-06T14:14:00.000-07:00

A vanilla-strawberry creme cake, filled with vanilla cream buttercream and covered in fondant. The cake was yummy! I found a new a couple of fondant suppliers/brands that I really like. It was easy to work.

The cake was for a birthday party for my niece and was a great success!

Scooby Doo and Monsters too...

2009-06-10T21:54:00.000-07:00

This was a "quick cake" made for one of my daughters co-workers. I had left over batter and frosting soooo...

I made "Monster" cupcakes. But after looking at them I decided they needed something more...

Awww, that's better...Teeth :)

Tiggy and the neighbor kids loved them!

Latest Cake

2009-06-06T10:07:00.000-07:00

This is a cake I did this past weekend for a friend. It was for her daughters birthday. Its fun to work with fondant and I've tweeked my recipe enough that it doesn't taste bad. This cake's fondant was a rasperry-vanilla flavor with a chocolate cake with rasperry filling on the bottom and a vanilla cake with rasperry filling on the top.

2009-05-28T15:02:00.000-07:00

I know it's been awhile since I posted anything...Ugh how time flies by! Here are some of the things I have been working on this spring...

One of those spur of the moment cakes :)

Cami is a long time friend of the family. She like

Pineapple and Coconut so I thought of her when I

decided to make a Pina-Colada cake below...

Made the same time as the above cake for a Relief Society Party...

Britni's Dogwood cake...

Tinkerbell and fairy cake for Tiggy's party.

First Topsy Turvey/Wacky Cake...

It reminds me of the cake from Disney's Sleeping Beauty before the fairy's got their wands out.

Garthy always wants something fun. His lochness monster for his 16th b-day

Notice the Tiggy finger marks? She couldn't wait :)

Xbox cake...Not bad for never actually seeing a real one :P

Spring/Easter Time... These sugar eggs were fun. My Mom had made some for us kids when we were little.

High School Musical Birthday...

(I hate when I misspell and don't catch it!)

2009-01-21T15:51:00.000-08:00

This is one of my sisters recipes. I really like it and have really been craving crepes!

Chicken Crepes

Crepes (below)
3 tablespoons margarine or butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth
1-1/2 cups finely cut-up cooked chicken or 1 (12-1/2 ounce can) fully cooked white chicken
1 medium stalk celery, finely chopped (about 1/2 cup)
1 medium onion, finely chopped

Prepare crepes; keep covered to prevent them from drying out. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix chicken, celery, onion and 3/4 cup of thickened broth. Place scant 1/4 cup chicken mixture on center of each crepe; roll up. Place crepes seam side down in un-greased oblong baking dish, 13 x 9 inches. Pour remaining broth over crepes. Cook uncovered in 350 degree oven until crepes are hot, about 20 minutes.

Crepes

1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk
1 egg
1 tablespoon margarine or butter, melted

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with whisk until smooth.

Lightly butter 7 or 8 inch skillet; heat over medium high until bubbly. For each crepe, pour scant 1/4 cup batter into skillet, immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towels between each.

Serves 4

Cupcake Cake

2008-12-06T17:20:00.000-08:00

My niece Heather wanted a "winter theme" cupcake cake for her birthday.

The cake was strawberry cheesecake flavor...

I thought :P there would be enough cupcakes for her to share with her 5th grade class she teaches ( I had my numbers messed up somewhere) and there would have been, if her sweet little Tiggy niece hadn't decided to eat not one but two :) cupcakes when I wasn't looking... At least Heather was able to eat the chocolate raspberry cake truffles the little hill was made of...

A busy cake week!

2008-11-30T19:42:00.000-08:00

Thanksgiving week was a crazy busy week! Of course I had to add a few cakes into the week just to make it complete ;)

Not exactly what I had envisioned, a little high on the feathers. It was a practice cake so I guess that's alright... It was a yummy pumpkin spice cake with a vanilla cinnamon frosting.

The neighbor boy turns 5 this week. He wanted a batman cake. It was Chocolate with vanilla buttercream frosting with fondant accents.

The demolition man :) he's demolition Gothem from above and his twenties are almost gone too :)

kinda scary if you ask me :)

2008-11-21T18:46:00.000-08:00

Remember when I mentioned that I forget to take pictures of cakes sometimes? Well, this is one of them. The person I made it for last spring (for her future hubby), happened to take a picture of it. We were talking this week and she mentioned it. So here's a weird angle of it. It's a little different. But hey he liked it. If I remember right I think it was a blue raspberry-lemonade cake? Oh well. So if they're any more pics I don't have floating around out there, let me know and forward them to me please :)

Portrait of David :)

Is this amazing or what...

2008-11-18T07:14:00.000-08:00

Watch the making of commercial. It is amazing also.

Buttercream Transfers

2008-11-12T15:19:00.001-08:00

I made two new cakes this last week using the buttercream transfer technique. The first cake was made for my daughters boyfriend. He is a big Transformer fan. It was the first time I tried this technique. I learned a few lesson of what not to do and what definitely needs to be done. Overall it was okay. The cake was a watermelon flavor with watermelon flavor icing. Not my favorite but the kids all love it.

The second cake was for our Karate Sensei. My husband has been taking karate with Sensei since the late 1980's. He is a great guy and really devotes his time and talents to helping others. I like to try to do something for him on his birthday, which is also Veterans Day.

This year along with the new technique I wanted to try a new flavor. The cake was Pina-Colada flavor. It was pretty yummy. I also learned that when you are going to do a transfer with wording, remember to mirror image it. My first attempt ended up back wards :). Overall the cake was a good. I still need more practice on the transfers to satisfy me...plus I'm still having problems writing on cakes. That is really frustrating me! Oh well they say practice makes perfect. :)

Sensei James Tawatao - Las Vegas Shotokan Karate

Waterfall cake

2008-11-04T06:56:00.000-08:00

Last month one of my best friends asked me to make a cake for her dad. They were having a surprise party for his 70th birthday. Her mom and dad were like second parents to me growing up and I spent A LOT of time at their house as a teenager. They were a great influence to me and how I viewed what a family was and how they operated. I was really excited to do this for him.

Needless to say I wanted to do something really cool for him. He likes to fish, so I went with that theme. I just had a few glitches along the way :) . I started working on it several days before the due date like always, doing little things here and there. Then I felt a great urgency to finish it Friday night. I worked like mad staying up till the wee hours of the morning. I finished most of the cake with the exception of some detail work. I went to bed to get a few hours sleep. Or so I thought. A couple hours later I woke up sicker than a dog! I ended up being sick for a week. Luckily Traci my best friend came over and took me to the Doctor (cause dh was out of town). She ended up taking the not quite finished cake with her to the party. So not only did I not get too complete it the way I would have liked, I missed the party to boot! :P

Anyway, here are some pictures of the cake I made for Russ.

The figure laying down was a replica of Russ sleeping while fishing. There was a big fish just to bite his line.

Halloween Treats, maybe a few Tricks also...

2008-10-30T09:04:00.000-07:00

One of my favorite fall memories as a child was my mom making old fashioned candy apples. They were made with a tart apple (like Granny Smith, Honey Crisp or your favorite) and covered with a cinnamon flavored hard candy shell. I loved them! Making them at home now brings back warm memories of times with my mom. It's a tradition that hopefully is passed on with my own kids.

I also remember using that same candy recipe to make popcorn balls with one of my sisters. We didn't a lot together as kids, but I do remember her letting me help make candy popcorn balls. We'd flavor them and tint them the colors that went along with whatever holiday. I especially remember really buttering up my hands and making balls as fast as you could. 1. So you didn't burn your hands to bad. 2. So the candy didn't cool before you were finished.

I don't really remember who taught me how to make hard candy suckers and other treats. It could have been either of my sisters, my mom or grandma. I just know I love to make them! It's a matter of doing something different. Not many people make hard candy at home any more.

I don't recommend making this with younger children. The sugar mixture is very hot and will burn you badly. Take great care when working with it.

You will need a good heavy sauce pan. Medium size will do. When starting out do not try to double recipe. Best to work with one batch at a time till you get the hang of it. You will also need a candy thermometer. Calibrate your thermometer each time you use it. Bring a pan of water to a boil. Note temperature on thermometer when the water comes to a boil. If it is not at 212 degrees Fahrenheit, adjust recipe temperatures up or down to compensate for difference. At first it will seem to take for ever for the temperature to start rising. Watch it closely because it rises quickly once it hit 250 degrees. From there a matter of seconds can ruin your candy once it needs to be taken off the heat.

If you'd like to try any of these at home, they are all basically the same recipe:

2 cups sugar

2/3 cup light corn syrup

3/4 cup water

1 dram of concentrated flavoring (abt 1 teaspoon)

or up to 1 tablespoon of regular extract

1+ drops of food coloring

(Powdered sugar for dusting finished suckers/candy only)

In a heavy sauce pan about medium sizes combine sugar, water and corn syrup. Stir till sugar dissolves. On medium heat bring to a boil. Once boiling do not stir. Add your candy thermometer. When temperature reaches 260 degrees Fahrenheit add coloring. Do not stir, the boiling will incorporate it. Let cook to 300 degrees Fahrenheit. Take off heat immediately, remove thermometer and add flavoring. Stir. Either pour or dip depending on what your making. Let cool.

For apples:

You'll need anywhere from 6 to 10 apples per recipe depending on the size of the apple.

Wash and dry your apples. Make sure they are dry or your candy will weep. Especially around any openings. Remove stems. Insert ticks where the stem use to be. Set aside. Spray a cookie pan with non-stick spray or use a silpat liner (personally, I love my silpat liners for hard candy). Set next to where you will be dipping your apples.

When your candy mixture is done cooking, use the stick to hold the apple and dip them into the hot mixture. Gently shake off any excess (don't get it on you). Place on prepared cookie sheet to cool and set. Repeat with rest of apples.

For hard candy:

Place candy molds on a cookie sheet. Spray with not stick spray. Spray an extra for any left over candy. If you have a Silpat they work good for this also. Remember candy is really hot and will burn you and leave blisters if not careful.

Follow cooking directions as above. Pour hot candy into molds. If there is extra pour on to extra prepared sheet. As this cools I use mine to practice free form candy shapes :).

For Candy Coated Popcorn:

Pop 5 quarts of popcorn. I like to salt it for contrast in flavors. Put it in a roasting pan or spread it out on cookie sheets. Keep it warm in a 200 degree Fahrenheit oven till ready to pour candy on it.

To the above recipe you'll also need:

2 1/2 tablespoons of butter

1/2 teaspoon of salt

1/2 teaspoon of cream of tarter

1 1/4 teaspoon of baking soda

Add everything except baking soda, flavoring and coloring to a medium saucepan. Bring to a boil stirring constantly. Once boiling leave it alone and cook to 25o degree's Fahrenheit. Take off heat and add flavoring, coloring and baking soda stirring it in quickly but well. While it is till foamy pour onto warm pop corn stirring it gently with a sprayed spoon to coat all over.

Spread out on oiled cookies sheets to cool. Break apart when cool to eating size pieces. Or butter up hands and work quickly to make them into balls. Place on to oiled cookie sheets to cool. Wrap up in festive wrap to give away.

Funeral Potatoes...aka Potato Casserole

2008-10-13T19:40:00.000-07:00

No, you don't have to wait for a funeral to eat these (thank goodness :). I think they got the name because of the likelihood of being found at the luncheon after a LDS funeral :). My brother loved these potatoes along with all the other funeral food. I really think that was the reason he went to funerals (just kidding). So when he past away a couple of years ago, we made sure there was all of his favorites, especial funeral potatoes.

They are actually a favorite of many of our family members. Hope you enjoy this recipe also. To make it a complete meal and not just a side, add cooked diced ham or chicken to it before heating. This is also a great food storage/pantry dish recipe. I can put this together with things I always have in my pantry. (IE. dehydrated potatoes, onions, canned meat, frozen butter and cheese, canned soup, salt and pepper, cereal.)

Funeral Potatoes (Aka potato casserole)

2 lbs. hash browns
1/2 cup melted butter
1 can cream of chicken soup (or cream of mushroom, celery etc.)
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter

Grate cooked potatoes, thaw shredded hash browns or reconstitute dehydrated hash brown.

Combine butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Mix into hash browns. Put into a 3 quart casserole dish.

Meanwhile in a medium sauté pan, on medium heat, melt butter and sauté cornflakes in it till golden brown. Sprinkle on top of casserole.

Cover casserole and bake at 350 for about 40 minutes.

Hilda's Gordito

2008-10-12T14:02:00.000-07:00

Growing up in Las Vegas there has always been those restaurants that as a local, you loved. Most of the ones I grew up with are no longer around. Wimpy's, Hilda's, Papa Gars, Alpine Village. They are just a few of the places that were great, but for one reason or another are now gone, along with their recipes. For years my oldest sister has been 'cloning' some of our favorite recipes from these long ago restaurants. This one is from Hilda's. Hilda retired, sold her restaurant and the new owners didn't pan out. The Gordito that Hilda made was amazing. It was a family favorite. We've never found anywhere that comes close to the same thing.

So for any of you Hilda Gordito fan's out their. This is as close to the original as you can get!

Gordito
(These used to be served by Hilda’s in North Las Vegas. I think they may have been a little hotter, so I sometimes add a bit of cayenne to the mixture.)

2 pounds lean ground beef
1 can (4 ounce) green chilies, diced
1 can (16 ounce) tomatoes, run through food processor
2 cups re-fried beans
2 cups pinto beans, cooked
1 large bottle taco sauce
1 clove garlic, minced
1 onion, minced
9 corn tortillas
1 pound Colby-Jack cheese, shredded
2 green onions, sliced
lard for softening tortillas
3 pie plates

Preheat oven to 350 degrees. Brown ground beef with onion and garlic, drain. Add the tomatoes, taco sauce, re-fried beans, pinto beans, and green chilies. Mix and let simmer 15 minutes. Put enough of the meat mixture in the bottom of a pie plate to keep tortilla from sticking while baking. Cook tortillas in lard a little more than just softening, drain on paper towels. Place on top of meat mixture in pie plate and add more meat mixture to top of tortilla to cover. Add some shredded cheese to cover. Continue to layer ending with meat and cheese on top. Do this with all three pie plates. Bake at 350 degrees for 20 to 25 minutes. Top with sliced green onions.

Dry Ice Rootbeer

2008-10-09T19:19:00.000-07:00

One of my favorite memories as a kid was when my Uncle Vern would make Dry-Ice Root beer. It was usually at family reunions, work picnics, or church ones. I just remember loving the taste of the root beer and the cool foggy smoke that came out of the container.

My mom would also use dry ice for drinks at Halloween to make them look spooky! It was sooooo cool as a kid. My own kids love when I make it. Their is just something about dry-ice root beer that makes it special and taste yummy. Maybe it's just because it's a special treat or that something else. Who knows. I wanted to share it with you, in case you wanted to make it for your little witches and goblins this Halloween.

4 pounds of sugar (you could probably use Splenda for a sugar free version)
4 gallons of water
1 bottle (2 fl oz) of Root beer Concentrate (McCormick makes it that I know of)
4 pounds of dry ice (I know several grocery stores in our area carry it)

In a large Gott cooler (at least a 6 gallon 10 preferable) add sugar, water and the bottle of Root beer Concentrate (this is not the same as Root beer extract, the concentrate is for making root beer). Mix together well.

Add the dry ice. DO NOT touch the dry ice with your bare hands or any other skin parts. It will burn you! Cover the cooler with the lid by just setting it on top. DO NOT cap the cooler or screw the top on. It will explode (Boy Scouts, dry-ice bombs, you get the picture...another story). You should see the foggy smoke creeping out of the top. Let it set for at least an hour.

Serve and enjoy! Pour it right out of the Gott cooler spigot into cups.

Nummie!

Why you don't leave a cake unattended

2008-10-09T18:35:00.000-07:00

You know that cake I was practicing on a couple of days ago? The one on the day when nothing was going right? Well it seems that it was not destined to be completed. I decided to finish it up today. I covered it with fondant and was preparing to do the rest when I had to go in the other room for just a minute. While I was gone the cutest little two year old...

decided she was going to help me finish the cake on
her own by "squishing it..."

It is probably a good thing it was only a practice
cake. I was doing it just for fun to try out a
couple of techniques. While I was working
at the island in the kitchen with more fondant
she had her chair up their also and was working
on her own fondant. I guess this is her budding
caker coming out ;)

Ugh I'm going to bed and starting again tomorrow!

2008-10-07T22:33:00.000-07:00

Have you ever had one of those days, when NOTHING you do or make turns out right?
That was my day. Everything took twice as long to accomplish. Then I'd realize I forgot something. So, I'd have to do it again or back track to get something I forgot.

I decided to make a chicken/potato bowl for dinner. My batter slides off my chicken and cooks on its own. My gravy turned out just plain weird. My potatoes where on the dry side and the veggies tasted off. It was edible, but not my best meal ever. I hate when that happens. DH didn't even complain... I think he could tell I had one of those days!

Then I went to ice a cake. The filling which should have been all snuggled in the cake came oozing out! After a while I was just like "I'm done". Maybe tomorrow will be a better kitchen day :P.

Happy Birthday Laura!

2008-10-05T17:39:00.000-07:00

One of my daughters best friends since elementary
school likes to help me in the kitchen. She likes to
make cakes and candy with me. So while her mom
was out of town this weekend, she wanted to make
her a birthday cake. She decided on the colors and
polka-dot design. We had a lot of fun doing this cake
together.

The Cake is Lemon with a lemon curd filling. It was glazed
with the lemon curd-lemon butter-cream frosting. We
then covered it with a Satin Ice -vanilla fondant with an
little lemon added to it.

Cookies and Bars

2008-10-03T21:58:00.000-07:00

Cookies and Bars that are supper Nummie!

Candy, Candy, Candy

2008-10-03T21:51:00.000-07:00

I'm really bad about remembering to take pictures of my candy. Here are a few of the ones I made and actually remembered :)!

Cakes, Cakes, Cakes!

2008-10-03T21:48:00.000-07:00

A few of my cakes I remembered to take pictures of...

In the beginning there was sugar...

2008-10-03T14:31:00.001-07:00

I love playing in the kitchen. I love to bake, create and cook in general. In my quest for the perfect recipe, the perfect treat, the perfect technique, I've come across some good and not-so-good places to look. I decided to make this blog to share what I've learned. To give others what they may be looking for or a resources they didn't know about. Also a place show some the work I've done so far (and remembered to take pictures).

I'm by far not professional. I'm always learning and trying to become better. I enjoy what I do. If you have questions, or comments, please leave them. If you have a great recipe you'd like to share please do. I'll post them.

My quest is to help others along their own paths and further mine. Hope you enjoy what I post and show.