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Archive for the ‘Make’ Category

Ingredients

  • 5 Avocados, skins removed, thinly sliced
  • 1 1/2 teaspoon Old Bay Seasoning
  • 1/1 teaspoon Himalayan Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Crushed Black Pepper
  • 1/2 teaspoon Garlic Salt
Steps
  1. Preheat oven to 375. Layer a cookie sheet in aluminium foil.
  2. Comine all of the seasoning in a bowl and mix well.
  3. Place avocado slices on the foil and sprinkle 1/3 of the seasoning on top. Put in oven for 10 minutes.
  4. Remove from oven and flip slices over on to opposite site. Cover in the next 1/3 of seasoning and return to the oven for 15 minutes.
  5. Remove from the oven and coat with the remaining seasoning. Serve hot.
 
Enjoy : )

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So it looks like today I am on a confections kick. I am not even sure how to describe how yummy this cake looks and sounds.

Honestly, it is almost too pretty to eat. Almost.

So what is it?

A Oreo Olallieberry Chocolate Layer Cake

How delicious does that sound. Thank you to Desserts for Breakfast for sharing this scrumptious recipe!

for chocolate cake:

  • 2 cups sugar
  • 2 cups flour
  • 1/3 cup black cocoa powder
  • 2/3 cup Dutch-processed cocoa powder
  • 1 tspn salt
  • 1 tspn baking powder
  • 1 tspn baking soda
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 1 cup hot coffee

1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of two 8″ round cake pans. If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.  Once completed, split the layers.

for cocoa-olallieberry buttercream:

  • 1/2 cup olallieberry puree, from about 3/4 cup olallieberries
  • 2 Tbspn black cocoa, sifted
  • 11 oz. sugar (~310 grams)
  • 5 oz. water (~140 grams)
  • 150 grams egg whites (~5 egg whites)
  • pinch of cream of tartar, optional
  • 50 grams sugar
  • 4 sticks (1 lb) butter, at room temperature
  • food coloring, if desired
  • oreo cookies, chopped into sixths

1. In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 240 degrees F.
3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
4. Once the syrup has reached 240 degrees F (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
6. Slowly begin to add the butter, about a half tablespoon at a time.
7. Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.

for dark chocolate ganache:

  • 3 oz. dark chocolate, chopped
  • 2.5 oz. manufacturing or heavy whipping cream
  • 1 Tbspn butter

1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.

See the whole post {here}

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Book to Buy


A friend of mine reccommended this book to me the other day and I haven’t stopped thinking about it. I have quite the cooking book collection and I am always looking for new things to try in the kitchen. After reading some of the reviews of Sugar Baby on amazon and I think it will have to be my next book purchase!

Get your own {here}

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This is one of my favorite recipes that my grandmother made for me. Every Christmas she would make Gooey Butter Cake and I would just devour it with her.

Step 1 Ingredients:
  • Golden Butter Recipe Yellow Cake Mix
  • 1/2 c butter, softened
  • 2 eggs
Step 2 Ingredients:
  • 8 ounces cream cheese
  • 1 lb powdered sugar
  • 1 egg
Directions
  1. Preheat oven to 350 degrees and grease a 9×12″ pan.
  2. Mix cake mix, butter and eggs until thick and smooth.  Creating a slight wall, spread mixture in pan {best with your hands}.
  3.  Mix the remaining ingredients on low until smooth.  Pour over cake mixture.  Bake 35-40 minutes, leaving it slightly gooey.  Garnish with sprinkles of powdered sugar, cool and serve.

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This is such a wonderful idea for living room decor. It would be a lovely wedding gift from parents or grandparents.

Featured on Southern Living:

“This is one of my favorite things,” says George of the framed envelope in the dining room. It was addressed by George’s great-grandmother to her uncle, George’s namesake, in 1917. He found it tucked away in his grandfather’s dresser. A local printer scanned and enlarged the envelope.”

Such a simple yet sweet idea to warm your home.

{via}

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Matt and I, along with our family and friends threw an engagement party {finally}! Held in the backyard of my parents home in Laguna Beach. We had a blast putting together an awesome little party to get our loved ones and wedding parties together.

It was a DIY party. We took care of everything from the food to the lighting canopy. It turned out great and I am so excited to be able to share it with you. I am currently compiling pictures but I wanted to share a sneak peak : )

Constructed my Matt and my father. I gave them some inspiration via {my pinterest} and they threw together the perfect design.

A shot of the pre-party backyard

Pre-Party Set Up

Stay tuned for more!

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INGREDIENTS:

  • Glass:
  • 1.5oz Vodka (Ciroc seems appropriate but we used a local Pennsylvania vodka)
  • 1.5oz Lillet Blanc
  • 1oz Lavender Syrup (recipe below)
  • 1oz Lemon Juice
  • 2oz Chilled Soda Water
  • French Lavender Flower for Garnish
  • Pitcher (makes 4 glasses):
  • 3/4 Cups Vodka
  • 3/4 Cups Lillet Blanc
  • 1/2 Cup Lavender Syrup
  • 1/2 Cup Fresh Lemon Juice
  • 1/4 Cup Chilled Soda Water for each glass
  • French Lavender Flower for Garnish

Methodology:

Lavender Syrup:

Add equal parts sugar and water to a medium saucepan and bring to boil. Add fresh organic French lavender to taste (or 1/2 cup dried food grade lavender for every 4 cups water/4 cups sugar) and boil for one minute over medium/high heat. Remove from heat and let steep for an hour.

Drink:

Mix first four ingredients with spoon, pour over ice, add chilled soda water and garnish with lavender flower (or lemon wedges if you can’t find fresh organic lavender).

{via}

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