Picture of my baking final

I thought I would show you all the hard work that my fellow culinary bakers did for our final. I did the madeleines that are next to the cream puff and cheesecakes. They are so yummy and fairly easy to make. I will post the recipe when I go back to school and get my book. I did have another dessert that I made, it was a chocolate coffee frozen thing that I rolled in Oreo crumbs and put on top of a white genoise. It's not in the picture cause it would have melted before the party. Check out the marzipan bee, isn't it incredibily adorable? Carrie did them and they were so cute. I helped put on the almond wings. Those little madeleines gave me a cold sore on finals week cause the first semester students wouldn't fess up to eating some of them!! Yes they ate my final, they are lucky that I just happened to make extra cause I didn't want to waste extra batter!!! I was on a homicidal rage that week!! I'm still curious to who ate my final project cause it was rude and completely unprofessional.

Peanutbutter Strawberry Bars

I found this in the Better Homes and Garden magazine and my mom had a bunch of strawberries...it was fate. Some have said it sounds like a weird combo, but it's delicious.

Ingredients:

3/4 c. butter, softened

3.4 c. peanut butter (creamy is better)

1 c. brown sugar

1/2 c. granulated sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

2 1/4 c. flour

1/2 c. strawberry jam( I used fresh strawberry puree)

4 c. sliced strawberries

Preheat oven to 350 degrees and line a 9X13 pan with foil leaving extra to leave a lip over hte edges.

Then cream the butter and peanut butter until smooth. Combine both sugars until well blended. Add the eggs and vanilla and beat until combined. Then add the baking powder and salt. Then Add as much flour as the mixer will allow(it gets very thick) then add the rest by hand. I got almost 2 cups of flour mixed before using my large spoon to mix the rest by hand. Then spread the peanut butter mixture in the foil lined pan and make sure it's in an even layer. Then bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cool completely, then with foil remove and put on wire rack. Spread the jam or fresh strawberry puree out in even layer, then arrange slices over the top. Cut into bars and serve. Refrigerate leftovers.

Marshmallow Syrup

Well I am at my parents house and this was out on a post-it, and I decided to get it down before I lose it. This really isn't marshmallow, but that is what Joey called it when she had it on her pancakes. This is another Bob creation that is heavenly.

1 cube of butter or1/2 cup
1 c. sugar
1/2c. buttermilk
Mix together in saucepan and bring to boil. Let it boil for 1 min.
Add:
1 tsp. light Karo syrup
1 tsp. vanilla
1/2 tsp baking soda
Whisk together and serve warm over buttermilk pancakes (use the recipe that I posted for pancakes.) Trust me you'll never buy or use the store bought again!!

Broken and sad little mac.

It's official my sturdy and dependable little MAC is dead....sniff....funeral arrangements have been made and I am still mourning my loss.
Since I have no connection to the outside world unless I come to the moms and pops, I will not have any new recipes for awhile. If I win the lottery tomorrow, I will have a computer the next day, but otherwise it might be a while.
I know all three of you will mourn this loss with me, and wait patiently...

Home-made ho-ho cake

I should have taken a picture of this and put it up to redeem myself with my icky spring cake. I made a really big Ho-ho, it was delicious. I baked my chocolate cake in a jelly roll pan and rolled it up (which is hard) you could just bake it in a 9X13 pan and just layer it. Depending on how adventurous you feel.

Ingredients:

1 box chocolate cake mix(you can make one from scratch) and all the ingredients to make that cake, whichever you choose.

Vanilla Cream Filling:

1/2 c. shortening(non butter flavored)

3/4 c. sugar

2 tsp. vanilla

1/2 c. butter

1 small can evaporated milk

Chocolate glaze:

1/2 c. butter

3 bars unsweetened bakers chocolate(they come in 4 oz bars usually)

1 1/2 c. powdered sugar

2 1/2 TBS. water

Make you cake according to box directions, let cool. If you are going to do a rolled up version just let it cool enough that you can handle, don't let it dry and cook enough to break and already have your filling made. 

For the filling blend shortening, sugar, and butter together until well blended then add vanilla. Then gradually pour in evaporated milk until the mixture comes together like a thick paste, you may not use all the milk. Spread in an even layer over cake. Again if you are rolling roll up immediately and place several toothpicks to hold it in place. Then for the glaze melt the butter and chocolate, once melted remove from heat and add the powdered sugar and whisk until the sugar is dissolved, add a little water until it's at pourable but not runny. Pour over your rolled cake or just on top of the filling and let cool and set up in the fridge. You'll never buy little debbie ho-hos again

Photo of a cake

Well I officially made fondant from scratch and made royal icing to decorate on it. I had this beautiful Eastery-Spring themed cake with tulips and easter eggs....Unfortunatley this is what it turned out like. You can officially stop following and looking at this pitiful food blog.

Pineapple Torte

Traditional French tortes are ridiculously involved and include entire poached pears or whole apricots in the middle with 3  or 4 different kinds of filling for each layer, and not a whole lot of actual cake. So I'm making this for my torte in class. I love pineapple!

INgredients.

3 eggs, separated

1/2 c. butter, softened

1 c. sugar, divided

1 20 ounce can of crushed pineapple

1 tsp. vanilla

2 1/2 c. cake flour (all purpose will work too)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Fillling:

1 1/2 c. heavy whipping cream

1/4 c. powdered sugar

1/2 tsp. almond extract

2 TBS. slivered almonds (optional)

Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain the pineapple reserving 2/3 c. juice. In a bowl combine the the juice 3/4 c. pineapple and vanilla.( Set the remaining pineapple aside for filling. ) In bowl combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the pineapple mixture., beating well after each addition. In a small mixing bowl beat egg whites on medium speed until soft peaks form, gradually add remaining sugar beating on high until stiff peaks form. Fold a fourth of whites into batter; fold in remaining whites. Spoon into two greased and floured 9" round pans. Bake at 350 degrees for 28-32 minutes or until cake springs back with lightly touched. Cool for 10 minutes before removing from pans. Let cool completely on wire racks. Once cakes are cooled down all the way make the filling. Beat the cream, sugar, and extract(I don't use the almond, I'm allergic, I will be using vanilla) Beat until stiff peaks form, fold in remaining pineapple. Split each cake into two horizontal layers. Spread about 3/4 cup of filling between each layer; spread remaining over the top and sprinkle with almonds.(again I don't use the almonds, I sucks being allergic to something so yummy) Keep refrigerated.