Just for fun: I made this awesome Lemon Cake last weekend! I found this recipe for a lemon curd that was just great. It was tasty and it didn’t run everywhere: It’s important when making a layer cake to have a pretty solid filling! I made a lemon cake, layered it with the lemon curt, and topped it with my cream cheese-whipped cream frosting. AMAZING !
Just a cooking/recipe reading tip…. when the recipe says something vague like “until the sauce/mixture thickens.” Or gives you a general time frame for the thickening, one way to KNOW your sauce or curd is done is to dip a spoon in the mixture and then run your finger down through it (seen below). If the mixture holds around your finger swipe then the sauce is done! If not, just wait a little longer, and then test again.
Adapted from The Joy of Cooking
• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced
• First separate egg yokes (Save the egg whites for other baking needs or omelets) • Using a peeler remove the lemon rind from all three lemons. Then place them in a small food processor until finely grated. You could also use a grater • Next juice the lemons. Be careful not to include any seeds • Then place all the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. For a substitute for the double boiler I use a glass bowl and pot of boiling water • Cook and stir until mixture begins to gel or thicken ever-so-slightly •Remove from heat and allow to cool • Cover and refrigerate it to thicken • Assemble cake and ENJOY!
This would make a great cupcake filling and keeps, refrigerated, for about 1 week.
Quick How-To Layer a Cake:
1. Level cooled cake layers
2. Go around the edge of the cake layer with frosting
3. Spread filling evenly in the center of the cake layer
4. Add additional cake layers until the last layer
5. Once last layer is added spread the icing around the cake. Either making a crumb coat or decorate with the remaining frosting
Cinco De Mayo is almost here! I normally post reactively to show you guys what I’ve made for an event, but from now on I’m going to try to post proactively to help with preparation for an event. What better celebration to start with than Cinco De Mayo!?
I recently had taco night in which I made steak tacos marinated in MoJo sauce, and at an unrelated event made Key Lime Cupcakes. Whats the common element? FRESH LIMES! Both would be great for a Cinco De Mayo celebration!
- 1 large jalapeno
- 6 cloves of garlic
- 1 large handful fresh cilantro leaves
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 3 limes, juiced
- 1 orange, juiced (or 1 tablespoon orange concentrate)
- 2 tablespoons white vinegar
- 1/2 cup olive oil
•In a small food processor chop jalapeno, garlic, and cilantro. Add that mixture to a large mixing bowl • Then add all remaining ingredients to mixing bowl. Whisk until well incorporated • Then marinate steak, chicken, pork, or shrimp in Mojo sauce for 3 -6 hours • Enjoy!
My Key Lime Cupcake cake is a secrete recipe, but my cream cheese frosting isnt. I’ll also tell you the trick to any citrus cupcake and that’s the important part here!: Mix the juice from two fresh limes with 1/4 cup confectioners sugar. When the cupcakes (or cake) are cooling brush the juice mixture over the cupcake using a basting brush. The juice will help the cupcakes stay moist and add extra citrus favor to the cake. Once the cake is cool top with cream cheese frosting and ENJOY!
Cream Cheese Frosting
1 block cream cheese, softened
1 stick softened unsalted butter, softened
2 teaspoons vanilla extract
16 oz confectioners sugar
• Mix cream cheese, butter, and vanilla untill well incorporated • Then slowly add confectioners sugar untill creamy • This isn’t a lot of frosting so you may want to double recipe!
Happy Cinco De Mayo!
Last year I was the lucky one in my office that found the baby in the king cake. Thanks to my sweet tooth, I had good odds of finding him! The person that finds the baby has to bring a king cake the next year, but Mardi Gras was during my nutrition challenge so I refused to make something I couldn’t eat. My tradeoff offer to the office was cupcakes of their choice after the challenge was over. They chose Black Forest Cupcakes. Here is my version with some instructions. These cupcakes were AMAZING! Please try them out, you won’t be disappointed!
Black Forest Cupcakes
16 oz frozen dark sweet cherries
1/2 cup fine granulated sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla vodka
1 defrosted whip cream tub
1 cream cheese block softened
2 teaspoons vanilla extract
1 cup confectioners sugar
Melted dark chocolate
•Prepare cupcakes of your choice and let cool • For cherry filling: In a medium sauce pan, over medium-high heat, place frozen cherries, lemon juice, and vodka. Cook until cherries start releasing their juice.. Add sugar and cornstarch and continue to cook, stirring frequently until the cherrie mixture looks about like pie filling • For frosting: Beat cream cheese and vanilla extract until smooth. Add sugar and continue to beat. Then add whip cream and beat until well incorporated • After cupcakes are cooled use a paring knife to cut a medium size cone out of the cupcake top. To do that just place the knife at an angle about 1/4 inch from cupcake edge and make a circle around the cupcake. Remove the cone top, fill the cupcakes with the cherry filling, Then put the cone back on to the cupcake like a little hat. Top with frosting and drizzle melted chocolate over the top • Enjoy!
I found this cookbook at the counter in Dillard’s while doing some Christmas shopping. It was only $10.00 and all proceeds when to the Ronald McDonald House Charities. Little side note: the Ronald McDonald House was actually my college sorority Alpha Delta Pie’s philanthropy. This cookbook is AMAZING! has over 400 recipes, decorating ideas, and lots of pictures! I am a sucker for a cookbook with lots of pictures! Anyway, I have made a few things out of this cookbook, and so far so good!
Saturday me and some of my Auburn besties had a girls night. I was asked to bring a desert and I picked a chocolate tart out of this cook book. I have never cooked a tart and didn’t have an actual tart pan, so I used a pie pan that resembles a tart pan. I then proceeded to misread the directions on how to fold the dough, and didn’t realize it until after the crust came out of the oven. Oh well, because it still came out freaking delicious! Also, who knew a tart would take a total of about 5 hours to complete. Not this girl who spent her whole saturday waiting on it to refrigerate, roll out, freeze, bake, cool, warm, and cool again! All complaining aside; I can not wait to make another one of these. Next time I’ll have to time the recipe out better, make it prettier, take much better pictures,perfect the recipe and post it with helpful tips! Here it is anyway! A Candied Orange Dark Chocolate Tart.
I hope everyone had a great Thanksgiving, I know mine was! Trent and I went to his mother’s home in Birmingham. We had quiet the crowd, and the food was awesome. I have to say Trent’s step dad made the BEST fried turkey I have ever had! For this occasion I made a Caramel Apple Pie, and a Green Bean Casserole. I found the caramel apple pie crust to be PERFECT, but I made a few mistakes while making the filling, so I don’t think the pie turned out exactly right. I even forgot to peel the apples! Who does that!? Even thought it looked and tasted nice, I think I am going to give pies a rest for a little while. I kinda miss my cheesecakes. The green bean casserole that I always make is from Alton Brown, however I didn’t use his onion technique. I fried my own onions, and they were salty and great! I honestly will never use another recipe for green bean casserole ever again. This casserole is to die for: its easy, tasty, looks good, and it makes great leftovers. It never turnes into the slopy mess most green bean casseroles do.
This pie looked way better than it tasted! Don’t get me wrong, it was a tasty pie. It just lacked a strong flavor of anything. It wasn’t sweet; it didn’t have a strong bourbon flavor; it really didn’t taste like much. The bourbon whip cream was good on top, but I think its better suited for a coffee liqueur drink. Over all it was a good first pie. It was super easy to make; even with the hand crafted leaf cutouts. Everyone ate the whole thing, in spite of there being 15 other desert choices, so someone liked it and went back for seconds. I got rave reviews on the crust. So mission accomplished! Now I am ready to move on to an Carmel Apple Pie for Thanksgiving dinner. Stay tuned.
Hand crafted leaf cutouts. I didn't have a cookie cutter so I just used a paring knife. Worked great!
I recently joined Pinterest, and if you aren’t already on there I would highly recommend it. It’s actually a very inspiring website and it really gets my creative juices flowing. With that said, I decided to make two dozen chocolate cupcakes just for fun. I topped them with almond buttercream and a Pinterest inspired chocolate covered pretzel. I brought one dozen to my work crew, and kept one dozen to take to the beach. Trent and I are leaving today for Gulf Shores, Alabama for the weekend and I thought some yummy cupcakes made with love would be the perfect start to a great weekend.