More Cakes!!

Here are some more cakes I have done. I am really enjoying doing these but I might have a problem. I seem to be addicted to baking and decorating!

I need to learn/practice something other than roses so that is my mission for next time.

Sugar Free Trifle

I know most of you are probably thinking that cant be good.....but it really is. I promise.I got this recipe from my sister. My husband, aka Ketchup Boy, LOVES it. My sister has to hide it from him at all family gatherings so that the rest of us will have a chance to get some!

Ok so on with the recipe.

2 sugar free angel food cakes (I buy mine premade from the bakery)

2 boxes sugar free instant chocolate pudding (normal size don't get the big family size box, it will not be right)

2 containers sugar free or just free cool whip thawed (again don't get the big size just 2 normal tubs)

1 package Heath topping

Now open one pack of the angel food cake and tear into chunks and put in the bottom of your bowl.

After the cake mix up one of the pudding boxes and pour onto cake chunks.( I don't stir until it is thick. I think it is better when your cake soaks up the pudding....but do as you would like.)

Now take one of the cool whip containers and put the whole thing on top of the pudding. Sprinkle with crushed Heath topping.

Repeat layers and you are done! Store in the fridge until you are ready to serve it!

Cake Classes!

Sorry for the loooooooong silence! I have decide that I am fat and am going to lose the weight. Hence the lack of new posts! I will be changing some of the items I post here to be more diet friendly. :)

Now onto cake classes! With much urging from my husband I finally signed up for the Wilton cake classes at Michale's. I was really hesitant because it was once a week on a Thursday, Grey's Anatomy day. I had to be there by 6:30 with an iced cake each week. In the end it was worth it! I had a blast and learned a lot! I am planning on taking the next 3 courses!

Here are a couple of pictures of my cakes.

Falafel Pitas

Falafal Pitas.. from Cooking Light

Sauce:
1 cup 2% reduced-fat Greek yogurt
2/3 cup chopped, peeled cucumber
1 teaspoon chopped fresh dill
1 garlic glove, minced

Falafel:
1 (15 oz) can no-salt-added chickpeas
1/4 cup dry breadcrumbs
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped red onion
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons olive oil

Other Ingredients:
2 (6-inch) whole wheat pitas, cut in half
2 cups shredded romaine lettuce
1 cup chopped plum tomato
2/3 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion

1) To prepare sauce, combine first 4 ingredients; set aside
2) To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid(discrad remaining liquid), breadcrumbs, and next 5 ingredients in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping into a 1/2-inch thick patty.
3) Heat oil in a large non-stick skillet over mediium-high heat. Add pattied to pan; cook 3 minutes on each side or until golden brown.
4) Spread about 1/4 cup of the sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablspoon sliced onion, and 2 falafel patties.

Yield: 4 servings (serving size: 1 stuffed pita half)

Calories: 303; Fat: 10.8g; Protein: 14.4g; Carb: 40.6g; Fiber: 7.4g

Egg-In-The-Hole

I received The Pioneer Woman Cooks cookbook for Christmas! I LOVE LOVE LOVE it. I have made 5 recipes out of the book so far and have nothing but great things to say about it. My first one I am sharing is Egg-In-The-Hole. This is a super easy but really tasty dish!

Egg-In-The-Hole

1 Slice of bread
4 tablespoons butter (PW uses real butter.....YUMMY!)
1 large egg
Salt
Pepper

Take a biscuit cutter or drinking glass cut a hole out of the center of the bread.

Heat 2-3 tablespoons of butter in a frying pan. After the butter is melted place the bread in the skillet. Move the bread around so it can soak up the butter.

After 1 minute crack the egg into the hole of the bread. Sprinkle with salt and pepper and allow to cook for another minute. Put another tablespoon of butter in the pan.

Flip the bread. Move it around so it can soak up the butter. Sprinkle with salt and pepper and cook until the egg has reached the desired doneness.

Sugar Cookie Cutouts

I received some super cute Christmas cookie cutters from a lady at work this year. So naturally that means I have to use them! Here is how they turned out!

Sugar Cookie Cutouts

From Better Homes and Gardens Limited Edition Cookbook

2/3 cup butter (I used real butter. YUM!!)

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

1 recipe Powder Sugar Icing

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 30 minutes or until easy to handle.

On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a 2 1/2-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing

Powdered Sugar Icing



1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk or orange juice


In a small bowl combined powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

My Notes:

I use self rising flour in all my baking endeavors. In doing this I omit any baking soda, baking powder, and salt the recipe calls for.

In the icing I used orange flavoring in place of the vanilla. It gave the cookies a nice flavor that was not just sugar.


Now on with the pictures!!

Oreo Balls

Oreo Balls (makes about 30-36)

1 package regular Oreo cookies
1 standard bar cream cheese (room temperature)
1 package white chocolate bark (varying depending on how much coating you prefer)
optional: food coloring, milk chocolate bark

If you have a food processor, you can pulse the cookies easily until mixture comes to a fine-grain sandy consistency. Otherwise, I find it easiest to twist apart the cookies and scrape the cream into a bowl with the cream cheese. Place chocolate wafers in a freezer bag and use a rolling pin or meat mallet/hammer to mash cookies into the fine sandy consistency. (the fewer intact pieces, the better). Pour crumbs into the cream filling/cream cheese mixture and mix until completely combined to a solid dark mix.

Melt white chocolate bark according to directions on the package.

Roll into balls roughly the size of a quarter. A cookie scoop works great to standardize the size. Drop into the melted bark and roll with a spoon until completely covered. Carefully scoot onto a sheet of wax or parchment paper to ensure that all sides of the candy retain their coating. (When they're firm, you can spoon on additional to any uncovered portions, also.) Allow to cool completely and peel off. They can be stored at room temperature in an air-tight container.

They're a versatile treat that you can style for holidays. I've made multicolored Christmas ornament-styled Oreo Balls for cookie tins. I also think it would be a cute decoration for a fall pumpkin-patch themed cake, etc.