Tuesday, August 24, 2010

TWD- Crunchy, Custardy Peach Tart

You know what's frustrating? Making the TWD recipe, taking pictures, going to blog about the recipe, and not being able to find the pictures. I made this a couple weeks ago for dessert for a family party. It was a hit. I think it could've used more custard- mine was a pretty thin layer. Topped with whipped cream, it was amazing! Rachel has the recipe!
Today is this girl's birthday! We're going to Disneyland!
(Go here for the dog birthday party)! 

Monday, August 23, 2010

Dog Bone Cake & Cookies

For her birthday, my girl surprised me by requesting a dog bone cake. Last year, she wanted Mickey Mouse, and until the day I asked her, she wanted a Mickey cake again. This is the dog bone cake with the dogs she wanted. And the cookies we used as party favors.
The birthday girl and Chuck E.

Friday, August 20, 2010

CS Bakers- Tres Leches Cake

What? I made the Cake Slice Bakers cake two months in a row???!! I've been really lame the past few months and haven't been very good at keeping up with this group. This month's recipe was for Tres Leches Cake ("three milk cake"), a white cake soaked with evaporated milk, whole milk and sweetened condensed milk. This recipe calls for lime zest sprinkled on the top before the milk is poured over the cake.
This is the second or third time I've made tres leches cake and I have to say this was least favorite recipe. The cake was kind of like cornbread- thick and crumbly. Not a big fan. :(

Tres Leches Cake
Recipe from Southern Cakes by Nancie McDermott
3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk

Three Milk Sauce
1½ cups milk
½ cup sweetened condensed milk
One 12ounce can evaporated milk
1 tbsp grated lime zest

Sweetened whipped cream for garnish (optional)
Fresh fruit, such as kiwi or berries for garnish (optional)

Cake Method
Preheat the oven to 350F. Grease and flour a 13 by 9inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.
In a large bowl, combine the butter and sugar and beat with a mixer at high speed to mix well. Add the eggs one by one, beating well each time and stopping to scrape down the bowl now and then until the mixture is light, fluffy and smooth.
Add one third of the flour mixture and then half the milk, beating at low speed each time just until the flour or milk disappears into the batter. Add another third of the flour, the remaining milk and then remaining flour in the same way.
Pour the batter into the prepared pan and bake for 35 – 40 minutes, until the cake is golden brown, springs back when touched lightly in the centre and begins to pull away from the sides of the pan.
While the cake bakes, make the sauce. (You want the cakes to still be warm when you add the sauce)

Three Milk Sauce
Combine the milk, sweetened condensed milk, and evaporated milk a medium saucepan. Heat gently over medium heat, stirring often until the mixture forms a smooth, steaming hot sauce. Do not let it come to the boil. Allow to cool for 10 minutes before using.

To Finish
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake. Punch holes with a toothpick in the top of the cake, about 1 inch apart.
Slowly pour the warm milk sauce over the warm cake, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can add more later if needed.
Let the cake stand for 1 hour. Cover and refrigerate, allowing the cake to come to room temperature before you serve it. Cut into squares and serve right from the pan. Garnish with sweetened whipped cream and fresh fruit if desired.

Wednesday, August 18, 2010

Chicken Parmigiana

My mom has the Everyday Food Great Food Fast cookbook. As I was thumbing through it, I found this recipe. I like Chicken Parmigiana, but my husband doesn't like what he calls "big hunks of chicken" so I haven't made it. Since he's out of town, I thought I'd try it out. 

The recipe is easy and pretty quick. I thought we had mozzarella, but we didn't so I had to cut up string cheese sticks. Haha. We served it with tomato sauce and angel hair pasta. The chicken was moist and flavorful- I loved the crunchy coating.

Chicken Parmigiana


Serves 4.
  • 8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 1/2 pounds total)
  • 1/2 cup dried breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • Salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup olive oil
  • 2 cups spaghetti sauce, homemade or purchased
  • 8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces)


  1. Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
  2. Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
  3. Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes. 

Tuesday, August 17, 2010

TWD- Oatmeal Breakfast Bread

Ok, so I wasn't SUPER excited to make this. Dried fruit- ick. Nutmeg- ehh. Oatmeal- hmm. But I thought, it was something different, and since I'm staying at my parents, I was sure SOMEONE would eat it.
This is a great, quick recipe to pull together. No stand-mixer needed. It would be yummy and cozy some winter morning.
 Of course, the best part is the crumbly, crunchy topping. I used cranberries since that's all I had, but I would think dried apples would be good. This bread isn't as sweet as I like, but it was a hit with everyone who tried it!
Oven Love has the recipe!

Saturday, August 14, 2010

Diet Coke Cake

This is a cake I made last month for my mom's birthday. It was hot. Really hot. 
Guess what doesn't mix with heat? Italian meringue buttercream.
There was slipping involved. It wasn't pretty.
But she loves Diet Coke. And cake. And a party. So here you go, mom. Happy Birthday!

Tuesday, August 10, 2010

TWD- Dark Chocolate Ganache Ice Cream and Chocolate Cake

I made this ice cream a couple weeks ago when I had lots of cream and eggs on hand. It's AMAZING. But crazy sweet and rich. Make it!

I made a chocolate cake for my family reunion last weekend. Topped with Whipped Chocolate Ganache, it was as chocolatey as the ice cream. You definitely should NOT have them together! 

Whipped Chocolate Ganache


Makes about 4 cups .
  • 1 pound semisweet chocolate, chopped
  • 2 1/2 cups heavy cream
  1. Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.
  2. Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.

Sunday, August 8, 2010

Fruit Crisp

Love family. Love summer. Love summer family reunions. I made this Fruit Crisp for a family reunion we had in the canyons. Beautiful setting, great people, great food!
adapted from allrecipes.com
1 1/2 cups fresh strawberries
1 cup fresh cherries
2 cups fresh blueberries
2 tablespoons white sugar
2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Monday, August 2, 2010

Lion Cake

I can't believe my little guy is a year old! Here's the lion cake I made for him. Happy Birthday buddy!

The birthday boy: