Tasty (Kitchen) Tennis… Tofu for Dessert

June 21st, 2010

For the second match of Tasty (Kitchen) Tennis… our players had to come up with Tofu for Dessert…

Aaron started with a brilliant Ace that led to him winning the match with his own recipe of Chocolate Mousse Cake. He found it to be very good the next day as the taste of tofu was gone.

While Ginny continued her brownie obsession with a serve of Vegan Chocolate Brownies. Afraid of tofu, she added 1 cup of chocolate chips and iced with chocolate butter cream. However, these addition were unnecessary because these brownies are amazing! Very moist and cake-like!

Don’t miss the third round in two weeks! These master (kitchen) tennis players will be back to bring you: EDIBLE FLOWERS for BREAKFAST!

Please stay tuned!

Also, if you would like to participate in the next round, email ginnygetsfloury [at] gmail [dot] com by July 3, 2010, the name of your blog, its URL, the recipe and a photograph. If you don’t have a blog, feel free to participate- just email me the recipe with a picture. I’ll hope you join us for another round of Tasty (Kitchen) Tennis!

Cake Holiday…

June 1st, 2010

A guest blogger… my mother…two delicious cakes… read on…

Recently, Ginny was home for a few days. So of course, I baked a cake! I have a long history of cake baking . As one of a family of twelve, it was often someone’s birthday and I loved making the cake. I even baked my own birthday cake as it ensured I got what I wanted!! Sunday dinner was always a big feast as well so a cake was usually featured.

For a number of years I would bake birthday cakes for my coworkers. Many times my children would be excited about a cake that they could smell baking only to learn it wasn’t for them. My coworkers are the one’s who dubbed many days “cake holidays” as they would even search out obscure days (e.g. Botswana Liberation Day) as a day that “needed” a cake.

So, for Ginny I baked the standard yellow cake that is my favorite. Dinette cake from Betty Crocker. I doubled the recipe and used vanilla bean paste instead of vanilla extract. The chocolate icing is the Hershey’s Lickety Split recipe. I decided to split the layers and make four layers so the icing recipe should be increased by half. My family always used hot coffee instead of milk which gives the icing a mocha flavor. You can also melt a square of baking chocolate to replace part of the cocoa which gives the icing a fudge-like consistency.

3 cups confectioners’ sugar
¾ cup Hershey’s cocoa
1/8 tsp salt
6 tbsp milk
2 tsp vanilla
1/3 cup butter,softened

Note: If you ever visit the South and see chocolate cake featured on the menu, a yellow cake with chocolate icing is what you will get!

Resa came home for Memorial Day weekend and we baked a cake together. It is a coconut cake from Cooking Light and it was amazing!

Macaroons… Take II!

May 27th, 2010

Perhaps I was a little too confident after my Macaroon Success but this time it did not go as smoothly. Do not let these pretty little macaroons deceive you… I managed to make four nice macaroons… after a lot of frustration with the pastry bag and the batter consistency… I almost threw it all out but Juan had an ingenious idea to help so I was able to slightly salvage this batch…

I made Chocolate Macaroons with Dulce de Leche filling.  I did not diligently sift the almond flour mixture as much as I did last time… won’t do that again…  Also, this time, I folded one too many times… a little flatter then I want… However, my biggest problem was using the wrong pastry bag tip… the batter kept getting stuck and came out all strange… oh well… I’ll know better for next time… this weekend?