Monthly Archives: March 2013
St. Patrick’s Day is tomorrow! I love this holiday for all the fun foods! I have been browsing pinterest and food blogs for fun green food ideas as well as other festive ideas. Here are some of my favorites; click the picture to go to the recipe!
1. Crab Stuffed Baked Avocado – Domestic Fits
2.Cucumber Cups Stuffed with Spicy Crab – Domestic Fits
3. Lucky Leprechaun Hats – Betty Crocker
4. Ligurian Pesto with Spaghetti – Bon Appétit
5. Cheddar Biscuits – Kraft Foods
6. Irish Cheesecake – Kraft Foods
7. Irish Car Bomb Cupcakes – Brown Eyed Baker
8. Grilled Corned Beef and Fontina Sandwiches – Bon Appétit
9.Green Eggs and Ham – Martha Stewart
10.Vegetarian Split Pea Soup – The Curvy Carrot
11. Monster Veggie Burger – Shape Magazine: Healthy Eating
12. No Bake Mini Grasshopper Pies – A Pretty Life In The Suburbs
13. Mrs. O’Callaghan’s Soda Bread – Bon Appétit
Hope these pictures and recipes gave you some ideas for your St. Patrick’s Day food festivities!
Happy Pi day! Or is it Pie day? I remember in high school that on Pi day (cause it was math class), if you brought in a pie could get extra credit. Too bad I don’t have any classes that I can get extra credit in now-a-days for bringing in a pie.
To honor pie day and St. Patrick’s Day which is just a few days away I made a Mint Chocolate Ice Cream Pie. I believe this recipe came from the Bon Appetite Magazine or Family Circus Magazine many years ago. I had clipped this recipe, and didn’t write where it came from.
32 Mint creme-filled chocolate sandwich cookies
1/4 Cup + 2 Tablespoons of Chocolate Ice Cream Syrup Topping
8 Cups (1/2 Gallon) Mint Chocolate Chip Ice Cream
Non-Stick Cooking Spray
1. Spray a 9-Inch pie pan with the cooking spray.
2. For the crust pulse (in a food processor) or crush 16 cookie sandwiches until fine crumbs appear. Add the 1/4 cup chocolate ice cream syrup topping to the crumbs and mix until moistened.
3. Press crumb mixture into sides and bottom of the pie pan. Freeze for 30 minutes.
4. Cut 8 cookie sandwiches in half. Scoop half the ice cream into the pie pan. Place scoops close together so that no crust shows.
5. Scatter the cookie halves on top of the ice cream in the pie pan. Press them lightly into the ice cream.
6. Freeze for 1 hour.
7. Scoop the remaining ice cream on top. Cut the remaining cookies into quarters and sprinkle on top of ice cream.
8. With the remaining chocolate syrup topping drizzle it over the pie.
9. Freeze for 3 hours or until firm.
10. Serve and Enjoy!
During the month of February I took the second Wilton cake decorating course. Yesterday was the last day of class. I am kind of bummed that it is over since it was a lot fun! I just wanted to share with you all the creations that I made using what I learned in class:
Day 1: The Button Flower. The flower is made from a half gum paste, half fondant mixture. Then it is pressed into the flower shaper, and bam you have awesome flowers!
Day 3: We learned how to make several royal icing flowers. I really liked the daffodils and the roses. I used them on this cake I made for my sister’s birthday! I am so pleased with how great this cake looks!
Day 4: On the final day we learned how to do a reverse shell border and the basket weave. I didn’t use the reverse shell on this cake. I also used my royal icing lilies that I learned on day 3 on this cake. This cake is a larger version of what I had originally planned. I wanted to make two small cakes with three lilies on top of each with the basket weave around the sides. My small cakes did not turn out and so I made the larger cake. This cake still looks great, but it is always sad when your first idea has to be scratched.
I hope to take the third Wilton decorating course soon and share more wonderful creations. For now I hope to keep using what I learned and make some more beautiful cakes and cupcakes!