Tag: baking

Hazelenut choco frosting/2017

A great frosting from Giada DeLaurentis. You’ll love it.

(Hello. 2017 is calling. This was supposed to post yesterday and for the life of me I couldn’t understand why it didn’t. So I called in the big guns at WP to help me out. Duh. I had it scheduled for 2016. I guess I just didn’t want to step into the new year! So WP and me ha d a good laugh this morning.))

I’ve been wanting to make this recipe ever since I saw it on a cooking show hosted by Giada DeLaurentis.

Finally, I got around to it. Giada suggests you use an angel food cake or pound cake. I bought an angel food cake but if I were to make it again, I would either use a regular cake mix or make my own angel food cake. The purchased ones are just too dry.

I love this frosting so much I plan to use it often for many different types of cakes. I love the way it spreads. The recipe calls for bittersweet chocolate but I had only plain unsweetened chocolate. Are they the same?  I think you could use semi-sweet, milk chocolate, or even German Chocolate. I also wonder if you couldn’t use regular chips, like white chocolate, peanut butter, etc. I don’t know why it wouldn’t work. I have some whipping cream left over so I might just give it a whirl.

Also, you must make this frosting ahead of time because it has too cool in the refrigerator before you whip it up. Giada says to leave it in  the refrigerator for two hours but I left it in about four hours. And it beat up really fast, in about two minutes.

Anyway here it is:

Hazelenut choco frosting/2017

Hazelenut choco frosting/2017

This frosting spreads beautifully. This was a very small angel food cake. I would most definitely double the recipe.  However, I did have some leftover but as I said, this was a very small cake. I froze the leftover and checked it out later. I think you could even make truffles from this recipe as long as you kept them frozen.

Hazelenut choco frosting/2017

Here’s Giada’s cake. (Hey, I don’t have a professional photographer and no fresh flowers either.)

You can find the recipe here.

Giada DeLaurentis chocolate frosting

God bless and have a good day.

Hillary Clinton cookie

Whoa! Christmas is almost here.

I was absent from blogging yesterday.

I was absent this morning.

Yesterday, wasn’t feeling so good.

This morning, grocery shopping.

But I’m here now and don’t have a lot to say except I think I’m almost done shopping and buying.

Yea!!!

So I’ll show you some more pictures and hope you will forgive me that this is such a “light” post. Hey, it’s Christmas. We don’t want heavy, do we?

This is my hubby’s Hilary Clinton cookie, pantsuit and all. But there’s more.

HIllary Clinton cookie

 

Here’s my husband’s Donald Trump cookie. I think he was trying to come up with “orangish” hair but it didn’t work.

donald trump cookie

 

These are my granddaughter’s cookies. You can see where the cookie-baking and decorating talent lies.

Selina's cookies

If you’re baking cookies, I hope it’s going well for you. If you need what I consider the best roll-out cookie in the world, check it out here. Seriously, it is so good.

I know most bakers use a sugar cookie recipe but this one is so much better. It’s not so sweet but it’s loaded with butter so it’s extremely tender and yet it holds up well to rolling-out and is easy to frost.

Anyway, keep at it, folks. Repeat after me,

“I’m going to make it. I’m going to make it. I’m going to make it.”

God bless and have a great day.

It's just how I roll

It’s just how I roll

THE SITUATION

It was a busy weekend.

I needed to stay really busy for lots of reasons. There is an ongoing “situation” that could really get me down if didn’t.

Anyway, I baked and polyurethaned all at the same time.

I had a project going on in the dining room and was baking and boiling  eggs for egg salad in the kitchen. Although if you look at the picture, you can see the polyurethane ended up on the kitchen counter.

I generally have a number of projects going on all the time but I think this might have been a first even for me.

THE PROCESS

But I know why. I had to keep busy this weekend. Sometimes life can get so overwhelming, the best you can do is stay busy. It’s not denial. It’s doing what you need to do till you can figure things out. Sometimes I think when we engage in something that totally absorbs us, when we’re finished, the answers just seem to be there.

Have you ever had that experience?

 It’s doing what you need to do till you work through what you need to work through. It’s called distraction and sometimes distraction is exactly the best approach. 

img_8122

Are you wondering how everything turned out?

Well, there were no crumbs on the polyurethane project and the cookies were not “laced” with the polyurethane. So I guess all went well.

THE ANSWER

If you’re wondering how the “situation” resolved;  it didn’t. I didn’t expect it to. Life is like that sometimes. If I didn’t sense God’s hand on me and His wisdom flowing into me, I would despair. But God is always faithful and I continue to open my mind to the leading of His Holy Spirit. I have no question this is why there is no “poly” in the cookies and no crumbs in the “poly”.

I have no question that is why there was no “poly” in the cookies and no crumbs in the “poly”.

God bless and have a good day.

 

 

 

“Thank you God, for understanding my need”

I never left the house yesterday.

The weather was terrible yesterday morning and because I’d had a very stressful week, we didn’t push it to get to church. We watched Andy Stanley and as usual, we were blessed by his message. I particularly like this series.

My granddaughter came over in the afternoon and we baked a cake. I’ve made the typical poke cake made with jello but never one like this.

This was a Boston Creme Pie Poke Cake. I meant to take pictures of each step but it wasn’t all that exciting and I don’t think we always need pictures, do we? (Click on the link for the recipe. The pictures are from her blog as well.)

boston-cream-cake

boston-cream-pie-cake 1

The cake was too rich for me. We used a canned frosting and I hate canned frosting. I’ve made Boston Cream Pie fro scratch and I like it much better. I think this recipe would have also been better with a homemade frosting.

I think poke cakes are fun. Have you ever made one? And, if so, what is your favorite?

My granddaughter left after a few hours and I enjoyed a relaxing evening.

There’s something special about having a day when you can just sit back and relax. It’s been the least stressful day for me in a week. That’s why this post is on the “light” side. I knew I needed to give my mind a rest as well.

This is a good article you might want to check out.

“Thank you,God, for understanding my need to not think, to not figure anything out, to not have to go anywhere. I’ve felt your arms around me all day, soothing me and equipping me for the upcoming week. Thank you for meeting my needs always and all ways.”

I hope your week-end was great.

God bless and have a good day.

Hazelenut choco frosting/2017

My great frosting from Giada DeLaurentis. You will love it

(Seriously, have no idea why this post didn’t get sent out this morning. Correcting that now.)

I’ve been wanting to make this recipe ever since I saw it on a cooking show hosted by Giada DeLaurentis.

Finally, I got around to it. Giada suggests you use an angel food cake or pound cake. I bought an angel food cake but if I were to make it again, I would either use a regular cake mix or make my own angel food cake. The purchased ones are just too dry.

I love this frosting so much I plan to use it often for many different types of cakes. I love the way it spreads. The recipe calls  for bittersweet chocolate but I had only plain unsweetened chocolate. Are they the same?  I think you could use semi-sweet, milk chocolate, or even German Chocolate. I also wonder if you couldn’t use regular chips, like white-chocolate, peanut butter, etc. I don’t know why it wouldn’t work. I have some whipping cream left over so I might just give it a whirl.

Also, you must make this frosting ahead of time because it has too cool in the refrigerator before you whip it up. Giada says to  leave it in  the refrigerator for two hours but I left it in about four hours. And it beat up really fast, about two minutes.

Anyway here it is:

Hazelenut choco frosting/2017

Hazelenut choco frosting/2017

This frosting spreads beautifully. This was a very small angel food cake. I would most definitely double the recipe.  However, I did have some leftover but as I said, this was a very small cake. I froze the leftover and checked it out later. I think you could even make truffles from this recipe as long as you kept them frozen.

Hazelenut choco frosting/2017

Here’s Giada’s cake. (Hey, I don’t have a professional photographer and no fresh flowers either.)

You can find the recipe here.

Giada DeLaurentis chocolate frosting

God bless and have a good day.

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