Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, September 13, 2011

Tip Me Tuesday... (a repost)

Tip Junkie handmade projects


I have searched high and low for the "perfect" tiered cupcake/cake/dessert server.  I didn't want a cardboard one, I didn't want a plastic one, I wanted glass or crystal.  I found a 3 level one that I liked, the pieces sat on top of eachother, so that made it easy to store, but the space between them was not enough to put cupcakes that were well decorated in there.


Hmmm, what to do?  Well, of course the answer is... Make it yourself Kathy! :)


So, I went hunting...around my house, inside the buffet, on top of the fridge, inside the hutch, I also hunted the thrift store.  I had a large clear glass serving dish on my fridge that is seldom used, (because I can't see it up there).  I found two clear glass plates at goodwill for a whopping .69 cents each...woo-hoo!  Love cheap stuff!


I had a drawer full of crystal and glass candle holders that I NEVER use....and I had a precious, adorable small cake tier that I was willing to sacrifice to get what I want, lol.


So, here is what I did. 

(The final product at a Baby Shower)


NOTE:  If you have no desire to make this but would like to see the final product, scroll WAY down to the last photo. :)

FIRST, I searched the internet, because I had no idea what to do. 

I found out that all I needed was a good "glass glue"...several were listed.  Hubby picked up a 5 minute Epoxy for me that works on glass.


I stacked everything the way I wanted it, trying out various separaters at different levels until it was just right.
I thorougly washed, rinsed and dried all the pieces to be used.  Make sure you rinse them GOOD, you do not want any soap residue to interfere with the glue adhering.


Next, I made paper templates for each plate size so that I could find the exact middles...



I had to tape several sheets of paper togehter for the larger plates...

Cut out a circle the exact size of each plate...

Fold it perfectly in half...

Press the crease to make it sharp...


See how nice and sharp it is? :)  Now, open it up and...

Fold it in the other direction, lining up the crease to itself to  make a perfect cross mark in the center...

Again, press the crease in this direction...

Now, open it out and draw a plus mark in the center where they meet...
Do this to all of your paper templates...




Place your plate on the circle... I put mine upside down so I could line up the edges...

Make sure it is perfectly centered...

With a THIN permanent marker, make a teensy tiny little X by standing DIRECTLY over the center of the plate.  If you do this at an angle, it won't be in the middle.  You are marking the center of the plate.

See my tiny mark?



See how tiny it really is?  You want it small so it isn't visible when it's all said and done...My platets are not perfectly flat, but they are "almost" flat.  If you can find perfectly flat ones, that's best for cupcakes, but those with a slight curved edge are fine for any other hors d' oeurves (did I spell that even close correct?), veggies, fruits, etc...

This is the glue my hubby found for me.  It worked perfectly and he got it at Lowe's Home Improvement.

I have no idea why I felt the need to show you the back... ?



5 minute epoxy dries quick (in minutes actually, lol)...so mix only a little bit and do a plate or two at a time working quickly, but CAREFULLY!!  Apply just as much as you need to cover the edge, not too much or it will goop out...a little bit goes a long way.



This is the base of the main plate, I am putting all three of these on the bottom, just like this, so they all need to have glue applied to them at once.  These are candle holders I bought 700 years ago and never used...

This is the candle holder I am using to separate the bottom plate from the next plate.  It allows enough room for cupcakes to be placed on the tier without smushing them. :) ... I'm pretty sure this one was never used either...but if you don't have any, they are super cheap new (about $1.00) and only about .60 cents at a thrift store.

When the glue has been applied, immediately center your plate on the holder (see my little x?).  Press it into place...


Though it probably wasn't necessary since glass has weight, we decided to weigh them down while they "set up".  The epoxy dries in 5 minutes, but it shouldn't be "handled" for an hour. So we waited an hour before stacking all our tiers.

This wait time allows your husband to use the plates as landing pads for his helicopter...

Nice. :)

When you choose your pieces, be sure that the bottom of your plates will lay perfectly flat on the "stand" you choose.  You don't want a bumpy or wavy edge, as this could prevent if from being securely attached.







After 1 hour, we applied glue to the bottom of the candle sticks (not the very bottom ones though...we didn't want it secured to the table!).  I carefully lined up the centers as best I could, and weighted it with a bag of flour (wheat for extra weight, LOLOL).  Then we went to bed...

When I woke up the first thing I did (even before coffee!) was check it out.  Hubby was the first to lift it up and tilt it, carefully placing his hand underneath incase something fell off.  Every piece is secure and cemented in place... Isn't it pretty?  It's exactly what I wanted, and the cost was an incredible bargain!

Your turn!  What are you creating?

Have a blessed day!
Kathy C.

Tuesday, July 14, 2009

In My Garden...

"And there He makes the hungry to dwell,
So that they may establish an inhabited city,
And sow fields and plant vineyards,
And gather a fruitful harvest."
Psalm 107:36-37


Gardening is one of my passions, I get so excited when I see something changing, growing, blooming, fruiting, blossoming, sprouting, etc....


I feel like a kid in a candy store and usually run to take my hubby away from some important task in order to show him a little baby plant or a tiny bell pepper, a rose that bloomed on seemingly dead wood, or to count the number of pineapples that are growing.To most visitors, this might look like a green jungle, out of control and wild...but to me this is... the sweet taste of honeysuckle nectar... the scent of heaven in confederate jasmine... the surprise of an orchid blooming on a "stick"... pineapples hiding among mounds of purple lantana, which in the glow of twilight are dancing with bumble-bee hummingbirds... the smell of suntan lotion in yellow plumeria... the happy sunshine laughter of golden cosmos... and the gentle sound of trickling water...

This year my garden is adorned with 7 pineapple fruits. As I watch them grow, I start imagining the taste of vine ripened pineapple, pineapple coffee cake, smoothies with fresh pineapple and watermelon, and yummy pineapple and chicken shisk-ka-bobs....mmmmm... the possibilities of what you can do with pineapple are endless!

Today I picked the second of my 7 pineapples...here I am showing off my "catch"...
(don't you just love the totally cute garden boots my sister gave me!)

I decided to post a week of pineapple recipes to showcase these tasty fruits. Starting Wednesday, July 16th, pop over to my cooking blog, The_Wooden_Spoon, to see what you can whip up with pineapple...

Now head outiside and find something to make you smile!



Friday, September 19, 2008

Let's Eat Cake!



I love that Lisa at stopnsmellthechocolates is asking us to post chocolate recipes on Friday because I REALLY like chocolate. This past weekend, I was asked to make a cake for a sweet young friend, Jessica. I had the pleasure of making her wedding cakes several years ago and was honored that she asked me to do a cake for her friends Baby Shower. The shower had a Luau theme and the Mom-to-be requested yellow cake with Chocolate Frosting - YUM! I had a fun time making the cake match up to the invitation somewhat.

Here are a few pics of the process of cake making....

First I look over the theme (in this case invitation), then I draw up my plans on paper...

I fill my pans up 2/3 full of cake batter so that they will cook up real tall, I want my finished cakes to be 4 inches tall. Then I level them off with my Wilton Cake Leveler...


Next I mix up a batch of the most scrumptious chocolate-frosting ever...:) Then I ice the cake smoothe.



Next I head into the Laboratory,...er...ah,...Kitchen, and work on mixing up the correct shades of buttercream icing to decorate the cake with. I needed to mix a few different colors to achieve the right shades of blue, pink and yellow here.




Next thing you know,...voila! You have a finished cake...ok, it does take some time and effort to get to this step, but my hands were busy and I couldn't take photos, lol.




For more chocolate posts, visit Lisa.


Have a blessed day!

Friday, September 12, 2008

Would you like chocolate with that? - 4 layer pudding dessert

This recipe was given to me by my first Mother in Law, Mary Anglin, who was a sweet and lovely lady. I haven't made this in years, but it is a delicious dessert and great for a crowd.

4-layer Pudding Dessert

Layer #1 - Crust

1 Stick Butter
1 cup Flour
1/2 cup chopped pecans

Layer #2

1 cup powdered sugar
8oz cream cheese
1 cup (plus) cool whip
chopped pecans

Layer #3

2 small boxes instant chocolate pudding
3 cups milk

Layer #4

1-2 cups cool whip (as desired)
chopped pecans
shaved chocolate

Heat ovento 350.

Layer #1; mix all crust ingredients and press into the bottom of a 9x13 pan, bake at 350 for 20 minutes. Cool completely (see my Friday-Funnies post regarding this). Mix pudding and milk, chill.

Layer #2; mix sugar, cheese and cool whip well, spread on cooled crust, sprinkle with pecas.

Layer #3; spread chilled pudding over first layer.

Layer #4; spread cool whip over pudding layer. Sprinkle well with pecans and/or chocolate shavings. Chill and serve.

Variation: Can add coconut or use instead of pecans.


For more Chocolate Recipes, visit Stop-N-Smell-The-Chocolates

Have a blessed day!

Friday, August 29, 2008

Chocolate-Cherry Biscotti

This is a recipe from a Cooking Light, I put my changes in parenthesis.

Chocolate-Cherry Biscotti

Ingredients
2 cups all-purpose flour (I use
King-Arthur-Organic_100%-Whole White Wheat for all the flour)
1 cup whole-wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil (I replace with Nutiva-extra-virgin-coconut-oil )
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherries (I prefer sweet or mixed tart/sweet cherries)
1/2 cup semisweet chocolate chips (I ALWAYS add a little more chips than called for, lol)
Cooking spray

PreparationPreheat oven to 350°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.


Yield 40 biscotti

Friday, July 25, 2008

Homemade Chocolate Syrup

I love chocolate syrup. On my icecream, drizzled over angel food cake, in my coffee, you get the picture...
However, I know that Corn Syrup is a main ingredient in store bought chocolate syrup and that stuff is just NOT good for you! Look it up. :)

So, here is a recipe that I use for chocolate Syrup. It is versatile in that if you make it with water, it is more like the store bought kind, if made with 1/2 and 1/2 it turns out like fudge topping for ice cream.

1/2 cup cocoa powder
1 cup sugar
dash salt
1 cup water OR milk OR 1/2 n' 1/2
1 tsp vanilla

Combine cocoa, sugar and salt in a saucepan; stir with whisk. Whisk in water (or milk), and mix until smooth. Bring this mixture to a boil, and allow it to boil for 1 min. 30 sec., stirring constantly - don't let it boil over the top. Remove from heat and allow to cool to room temp. Stir in Vanilla.

Variations and Tips:
  • I like to use Sucanet instead of sugar, but this will give it a slightly "molasses" flavor, sometimes I use 1/2 sucanet and 1/2 sugar
  • Sometimes I will add 1 tsp cinnoman to the dry ingredients
  • The longer you let it boil, the thicker and/or harder it becomes, so be careful
  • I have found the best consistency comes with 3/4 cup skim milk and 1/4 cup water

Store in fridge. :)

Monday, July 21, 2008

Peanut Butter Pie

I made this yesterday for my best friend Kim's birthday (http://homesteadersheart.blogspot.com/. I am not a big Peanut Butter fan, so I was fine with just a sliver. However, her entire family seemed to LOVE it, lol....sooooo, if you are the peanut buttery type you will probably love it too!

Pie
1 9" graham cracker or oreo crust (I used oreo)
8 oz light cream cheese (softened)
1 c. granulated sugar
1 c. creamy peanut butter
2 tbsp butter, very soft
8 oz whipping cream
1 tbsp vanilla

topping
3 oz semi-sweet chocolate
1 1/2 tbsp butter
1/2 tbsp oil (I used coconut oil)
1/8 cup chopped peanuts
1/8 cup mini semi-sweet chococlate chips

For best whipping, chill your bowl, beaters and whipping cream in the freezer for 15 minutes. Whip cream at high speed until soft peaks form, add vanilla and whip until firm peaks form. DO NOT overwhip, or you will have butter and buttermilk! :) Set aside
In a separate bowl, beat cream cheese, peanut butter, and butter. Slowly add sugar while mixing at med-low speed. Beat in 1/3 of whipped cream. By hand, fold in remaining whipped cream. Spread in crust in chill well.
For topping, melt chocolate, butter in a double boiler, or over VERY low heat. Put in a zippy bag and snip off one corner. Drizzle in a criss-cross fashion over pie in several directions. Sprinkle top of pie with nuts and chips. Chill until ready to serve.

We all thought that freezing it might work well, removing to fridge about an hour before serving. Just a thought, let me know if you try it! :)