Pink Elephant

Today Reegan tried out the elephant mold 

she got from Grandmaman and Grandpa for her 

11th birthday.

 

Reegan's 11th Birthday Cake

Reegs made her own 11th birthday cake during spring break at home this year. 

 School was cancelled for the Covid 19  Season 

and lots of at home projects were happening.  

The birthday cake was definitely "eye candy",

 super fun to make

 and a great way to celebrate.

  Official review 

"Pretty good, a little on the super sweet side but yummy"!

1st step...Make the crust.

Step 2:  Make the filling.

Step 3:  Blue Pool Cheesecake filling almost ready!

Step 4...Perfectly cooked Pie Crust ready to cool down.

Step 5...Spread cheesecake filling evenly over crust.

Ingredients:

1 package (16 oz.) Vanilla CANDIQUIK Coating
2 packages (8 oz.) cream cheese, softened
 1 or 2  (3 oz.) packages Jell-O® Berry Blue gelatin 
1 container (8 oz.) whipped topping, thawed
1 pie crust 
1 white chocolate candy bar, cut into 1” squares
4 candy necklaces
Peach rings candy
Red cake writing icing
Pretzel twists
Chocolate candies

Instructions:

1. Form pie crust into a 13×9” glass baking pan, bake as directed. I used the Pillsbury pre-made pie crusts, and simply formed the dough to fit the 13×9 pan, I did have to “cut and paste” part of the dough- but it worked perfect and covered the bottom of my pan completely.
2. Melt Candiquik according to directions on package.
3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla Candiquik with an electric mixer until well blended.
4. Fold in whipped topping and mix until well blended.
5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.
6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off.  String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.
7. Place white chocolate squares at the end of the cake, between the candy necklaces.
8. To create the life savers: use red cake writing icing to pipe thick lines on the peach ring candies.
9. To create swimmers: break off small pieces of pretzel twists and position on the cake as the arms and legs, place a small candy between the arms as the head.

Thanks to Candiquick for the recipe. For a link to more Olympic ideas and a printable for the flags click:

http://blog.candiquik.com/olympic-party-roundup-20-sweet-treats-for-an-olympic-party/

Happy 11th Birthday Reegan!

Sadie's 10th Birthday Cake

Sadie designed, baked and decorated her own birthday cake this year.  

Mom just watched.  Logan and Oliver helped with the eggs and 

Maple was lots of help with the apron ties.

Cake Ingredients

Devil's Food Chocolate Cake Mix

Raspberry Jelly

Chocolate Fudge

Chocolate Chips

Decorating Supplies (Look in your pantry and create with what you have)

Girl Guide Cookies

Coconut

Marshmallows

Lilac Buttercream Icing

To make the cake check out the photos below and use your imagination.  Sadie designed her cake on paper first with her "pantry ingredients" in mind.  She added chocolate chips to the batter to make the cake a bit "richer".  When the cake was cool and ready to decorate raspberry jelly and chocolate fudge were spread between the layers.  A lovely lilac buttercream icing  became the decorating base and then the cookies, coconut and marshmallows topped off the cake.  

The design

Cranberry and Rosemary White Christmas Sangria

2 apples, granny smith and a braeburn, chop in small cubes
1 heaping cup of fresh cranberries
1 large sprig of fresh rosemary, extra for garnish
1 bottle of Pinot Grigio
1/2 cup of white grape juice
1/4 cup of sugar, more for garnish
1 can of club soda

Combine all the ingredients in a large pitcher.  Mix well so that the sugar fully dissolves.  Place the pitcher in the refrigerator to chill.  During this time the sugar will fully dissolve.

To make a garnish for this drink place about 1/2 cup of granulated sugar in a shallow bowl.  Lightly wet the rosemary and then give it a good shake to remove any excess water.  Then roll the springs in the sugar until they are coated as you please.

Once the pitcher has chilled for about an hour, it should be ready to serve.

Amy prepared this Sangria for Christmas Dinner 2014.  

Chocolate Earl Grey Caramels

Unsalted butter for the pan

1 1/2 cups heavy cream

1 1/2 cups sugar

1 cup plus 2 tablespoons light corn syrup

1 teaspoon salt

9 ounces bittersweet chocolate (99% dark preferable), finely chopped

1 tablespoon Earl Grey tea leaves, finely ground

2 tablespoons cacao nibs, crushed (optional)

Line a 9 x 9 pan with 9 x 17 piece of parchment paper.  The paper will droop over the sides.  Butter well.

Stir together the cream, sugar, corn syrup and salt together in a heavy bottom pan. Bring to a boil and continue to cook until it reaches 250 F.  Remove from heat and let cool for five minutes.

Add chocolate and tea.  Stir together and pour into the pan and spread with an offset spatula.  Gently press on cacao nibs and let the caramel sit for a few hours.

Cut apart into 1 inch squares.  Serve or store in an airtight container.

A few tips

The first time I tried the recipe I used my double boiler as I thought it would prevent burning.  It took what seemed like forever to get the mixture to a boil, I never did reach quite 250 degrees and the caramels turned out quite soft.  The second time I tried the recipe I put the pan directly on the heat.  It quickly came to a boil and only took about 10 minutes to achieve 250 degrees.  The caramels were solid, yet still soft......perfect.

I found the cacao nibs at Nutters and apparently they are very good for you although too bitter to eat right out of the bag.

I used whipping cream for the heavy cream and white corn syrup for light corn syrup.

Great for a "tea party".

Stud Muffin Shower

I was so honoured to help host a baby shower for my newest nephew and his beautiful mama in October.  We had a great time visiting, eating and playing a few classic baby shower games.  Instead of going for the traditional blue baby boy theme, I thought I'd mix it up a little.  Since the shower was being held in the morning, I was keen on planning a brunch and instantly thought Muffins for Max.  I expanded the theme to include the traditional song "Do you know the muffin man?" as well as playing off of the STUD MUFFIN idea.  The weather here in Alberta was definitely saying FALL, so the colours and other decor is pretty obvious.

Front of Invitation:  Picture found on Google Images
Inside of Invite says : Do you know the muffin man?  Come meet Baby ____________...

Thank you Favour:  Chocolate Chip Cheesecake Squares

Back of Favour Tag

Banner that read "Muffin Man Max" (Muffin jpeg found on Google Images)

Some of the muffins and cupcakes
(Chocolate Caramel, Peanut Butter Chocolate,
Honey and Cherry Cupcakes)

Most of the cupcake recipes that I used for this baby shower can be found in this book.  I like to mix and match recipes, so I have also included some of the frosting recipes below.  This book is easy to bake from and makes a beautiful coffee table book as it is full of full-colour photography of all recipes.  I highly recommend this book.

CHOCOLATE FROSTING for Chocolate Caramel Cupcakes can be found here.

HONEY FROSTING (adapted from Martha Stewart Recipes)1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

PEANUT BUTTER FROSTING for Peanut Butter Chocolate Cupcakes can be found here.

CHERRY FROSTING for Cherry Cupcakes can be found here.

Group Gift was a gift certificate to IKEA (to make a great playroom)
and two books Where the Wild Things are and
If you give a Mouse a Muffin

Hand painted Pumpkins with the M initial
with decorative dried corn and brown/beige candles

Banana Chocolate Chip Muffins

Bran Muffins

Outdoor Painted Sign on the Porch

The table and the banner

Fruit Salad with sunflower seeds and Homemade Egg McMuffin

Easy Homemade Egg McMuffins

Each cupcake/muffin had a sign (All images found on Google Images)

Honey Cupcakes with Real Honeycomb

Peanut Butter Chocolate Cupcakes

Cherry Cupcakes

Gluten Free Chocolate Cheesecake Cupcakes