Reegan's Hedgehog Birthday Cake

When you love Hedgehogs you just have to make

 a Hedgehog Cake to celebrate your Birthday.

Reegan started with two 8 inch Super Moist French Vanilla Cakes. 

Then she made Buttercream Icing.
For the entire project she made 2 batches of about
4 cups of icing sugar each and had icing left over.

Next step was to even off the first layer and then pipe icing
 (no tip on bag) around the bottom layer.

Reegan spreads caramel filling over the first layer.
(Hedgehogs are not fussy and you could use
 any filling on this yummy cake.)

Reegan smashed two Skor bars to add to the filling.

Sprinkling technique.

Definitely a good choice of filling.

Placing the top layer carefully.

Next step is a crumb coat of buttercream icing over entire cake.
Pay special attention to smoothing where the face and front tummy will be.
Pipe using your tip of choice with chocolate icing to cover the hairy hedgehog.
Reegan used chocolate chips for the eyes and nose.

 Pink icing for the mouth, cheeks and paws and peach candies for the ears.

Happy Birthday Reegan!

Sadie's Travel Birthday Menu

 Breakfast

 Crepes by Sadie with Berries, Whipping Cream et "Chocolat"

Lunch

Sweetness for Lunch

Birthday Dessert Treat

Sadie created a Chocolate Chip Cookie Bowl for a birthday sundae treat!

She says that her Mom's traditional chocolate chip cookie recipe worked great and the "Covid Travel by Sadie Birthday Party" was enjoyed by all.

Jammy Bread

 Great idea!

Slow Cooker Korean Pork Tacos

NOTES:

• This recipe makes a lot of pulled pork. Stash half in the freezer for a quick meal another night.
• Depending on the jalopenos, this makes for mild-medium heat pulled pork. If you'd like to make it spicier, add 1-2 tablespoons of sriracha to the soy sauce mixture before cooking meat.
• Would be good with plain Greek yogourt or sour cream too and Jenny says next time she would go extra heavy on the jalapeno and lime.

PULLED PORK:

• 1/2 cup light or dark brown sugar
• 1/2 cup soy sauce
• 1/2 cup diced red onion
• 2 jalapeno peppers , finely chopped
• 2 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 2 tablespoons sesame seeds
• 3 lbs pork tenderloin or pork butt/shoulder roast
• Salt and pepper , to taste
• 5 whole garlic cloves

SLAW:

• 1 tablespoon light or dark brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• Juice of half a lime
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon salt
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 4 scallions , chopped
• 1/4 cup chopped cilantro

TACOS:

• Corn or flour tortillas
• Shredded pulled pork
• Slaw
• Cilantro , optional
• Lime wedges , optional

TO MAKE THE PORK:

• Combine the brown sugar, soy sauce, red onion, jalepeno, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.
• (Optional step) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.
• Place pork in a slow cooker. Pour soy sauce mixture over the top. Add the garlic cloves.
• Cover with lid and cook on low for 7 hours, on high for 4 hours.
• Shred pork slightly into large pieces and continue to cook uncovered for an additional 30 minutes.
• Shred pork completely and use immediately or store in the fridge for up to 1 week in the freezer for up to 3 months.

TO MAKE THE SLAW:

• Combine the brown sugar, sesame oil, olive oil, ginger and salt in a bowl and whisk until smooth.
• In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.
• Use immediately, the slaw won't keep for very long.

TO SERVE THE TACOS:

• If desired, toast tortillas in a dry skillet over medium heat.
• Top tortillas with pork, slaw, cilantro and a squeeze of a lime wedge.

Peaches'n'Cream Pie "the easy way"

Sadie is celebrating pi day March 14, 2021

Recipe for the Peaches'n' Cream Pie "the easy way" (Thanks Jill)

1 can sliced peaches

Crust

3/4 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 pkg. vanilla pudding (not instant)

1 egg

1/2 cup milk

Topping

8 oz cream cheese

1/2 cup sugar

3 tbsp peach juice

1 tbsp. sugar

1/2 tsp. cinnamon

Combine ingredients for crust.  Beat for 2 minutes. Pour into a deep 10 inch pie plate.  Drain sliced peaches (reserving juice) and arrange slices on pie crust base.  Blend cream cheese, sugar and juice.  Beat for 2 minutes and spoon on pie.  Top with sugar and cinnamon.  Bake at 350 degree for 30 minutes.

 

Fresh Pasta

Grandmaman pulled out Oma's pasta machine today and Papa and I made pasta.  Results were very tasty.  We made fettucine this time and although the results were not uniform we learned a few tips that will help with future endeavors.

Recipe we used today:

1 1/2 cups flour (we just used all purpose flour)

3 eggs

1 1/2 tsp. salt

1 tsp. extra virgin olive oil

Mound flour on counter or in large bowl.  Mix salt in to flour.  Make well in center of flour.  Put eggs and oil in mound of flour and mix with fork (whisking eggs as you go) until a soft dough forms.  Turn onto a floured surface.  Knead dough for 5 minutes. Wrap with a tea towel (so the dough doesn't dry out) and let rest for 15 minute. For this amount of dough cut the dough into four pieces and process one piece at a time (wrapping the waiting dough until ready to process).

Processing the Dough into Pasta

Set the regulator knob to position number 1.  Pass a dough piece through the smooth rollers. Fold the slice of dough and sprinkle flour between the folds.  Flour as necessary and repeat a few times through position 1.

 Set the regulator knob to number 2 and pass the dough through.  Reduce the thickness of the dough by adjusting the regulator know decreasing it one number at a time until the dough reaches the desired thickness.

Once you have your pasta sheet it can be shaped  into the desired pasta form.  Today we made fettucine by passeing the dough sheet into the cutting rollers. We hung the fettucine on rulers.  Next time we will watch for uniform size.  Practice makes perfect.  

And for supper Shrimp Fettuccine Alfredo with Fresh Pasta