Tuesday, January 31, 2012

0 Delicious Como Hacer Cupcakes, Taste a Como Hacer Cupcakes, Como Hacer Cupcakes Designs, Como Hacer Cupcakes Pictures

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Monday, January 30, 2012

0 Butter vs Margarine & recipe for Cranberry Walnut Scones

If you read some of my recipes you will see that I cook with olive oil, canola oil and butter a lot of the time. I prefer them over vegetable oil, margarine and shortening because they are more pure, I know what's in them, they taste better and enhance the flavor of foods.

Olive oil helps lower LDL, raises HDL and lowers total cholesterol levels. It may also help blood sugar control and benefit insulin levels. And while butter does contain animal fat (saturated fat), which may contribute to clogged arteries, it also helps your body absorb other nutrients in foods. In addition, I believe that if you have a well balanced diet including lots of fiber, fresh fruits & vegetables, omega-3 fatty acids and olive oil in moderation, they will help protect your body from whatever bad effects butter (eaten in moderation) may do to your body.

Margarine on the other hand contains trans-fats among other things, which causes cancer and raises your risk of getting cancer by 5 times, it triples your chance of getting coronary heart disease, raises LDL cholesterol while lowering HDL cholesterol, it also decreases immune and insulin response in your body. It's another laboratory made food, I say skip it!

Shortening is also a trans-fat and you don't want that in your diet. As far as vegetable oil, you don't know what kind of vegetables were used, and more than likely it was made from corn, plus who knows what else. Again, skip it.

I'll take my chances by limiting my cholesterol intake rather than risking cancer and heart disease. Everything in moderation!

Cranberry Walnut Scones
2 c flour
¾ c sugar
1 Tbl baking powder
½ tsp salt
1/8 tsp nutmeg
½ - ¾ c dried cranberries or 1 c fresh cranberries
½ c walnuts, chopped
½ tsp vanilla
2/3 c milk
1/3 c butter

In a large bowl, sift together flour, baking powder, sugar, salt and nutmeg. With a fork or pastry blender, cut in butter until coarse crumbs form. Add cranberries and walnuts, stir.

Add vanilla to milk and add to flour mixture with fork. Stir until mixture forms a soft dough – do not over mix.

Turn out dough onto lightly floured surface and knead lightly 10 times. With floured rolling pin, roll out dough to 3/4” thickness. Cut dough into triangles, place 1” apart on ungreased baking sheet.

Bake at 450 degree oven 10-12 minutes or until golden brown. Serve immediately. Makes approximately 12 scones.

Nutritional Data
Calories 272
Total Fat 9 g
     Saturated Fat 4 g
     Trans Fat 0 g
Cholesterol 15 mg
Sodium 259 mg
Total Carbohydrates 44 g
     Dietary Fiber 2 g
     Sugars 14 g
Protein 5 g
Vitamin A 3%
Vitamin C 0%
Calcium 10%
Iron 12%

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0 Small Square Wedding Cakes Ideas, Small Square Wedding Cakes Pictures

If you choose to have a small wedding cake bride and groom, there are several reasons. You can have a small wedding. The ceremony and reception a few intimate friends and immediate family does not need a perfectly sized wedding cake. The size of your cake should reflect the size of your party.

You can offer your guests the option of dessert other than cake. It is the bride and groom other pastries, pies, increasingly looks like that is going to set the table for the number of fresh fruits and desserts. As you may have a cake-cutting photos, you can choose to have a small cake just for show.

If you have a grand wedding with a large guest list, you are still small cakes can just have a lot of them! Small cakes on each table is a great way to interact with each other to make sure the guest. If they need each other to provide the cake, it creates a family-style atmosphere. Have one of these little cakes were made for the table of your lover as well, because it can have a symbolic first cut you and your groom. If you do not want to have to cut his cake and your guests that you are making individual cakes, cupcakes have now popular, and all or a layer.

Just because a small cake just for you, but the need does not scrimp on taste. The big wedding cake you can add to taste like a small thing. Butter cream filling and a traditional fruit, or coconut, espresso mousse, flavors such as passion fruit or contemporary. Have a smaller cake just might be opportunities for them by the color of your favorite ice. Pink, blue, dark chocolate is a delicious option for any color frosting.

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Sunday, January 29, 2012

0 Unique Wedding Cakes Brisbane Ideas, Delicious Wedding Cakes Brisbane In Rose, Beautiful Wedding Cakes Brisbane Pictures

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Saturday, January 28, 2012

0 Delicious Buttercream Wedding Cakes Ideas With Butter Cream Frosting

Are you a turntable, icing spatula is designed for spreading, round cardboard, plastic wrap, corporate cakes, you will need patience and a good recipe for butter cream icing. My first and most important tip is to use a cake always very cold. In fact, I filled before frosting, it is recommended that you freeze a layer of their wedding cake.

My second tip is soft (not too soft) is to use a butter cream recipe. My favorite frosting recipe is known as the Italian meringue. It is not too sweet and there is no light and fluffy. Once you have your cake layers cool, wrap them in plastic wrap and freeze for at least several hours, you're better overnight.

Note: You can get high-sided frying pan at your local craft store, if you burn them, to make two layers, can be a single cut the cake. Wilton is a good brand. If you choose to do this, they are cooled, before they put in the freezer, then cut the cake. The round cake the size of each pre-cut cardboard that you plan to use you will need. Your cooperation with them, two on each cake to use as the basis for completion of each cake to slide under the cake.

Filling the cake: cake practice, I recommend that you fill the cake with plain icing. No fancy no moose yet? Cold cake with frosting layer is a mixture of butter solidifies quickly so as not to slide it around the cake.

Put your first layer cake is called the crumb coat. The crumb coat is a thin layer of icing that is used to seal in crumbs. This is without getting their filthy bread crumbs mixed, much easier to frost. In the Court of crumbs, you need to look since it covers a thick layer on the court at the end of the end. Once cake crumb coat, you must return it to the refrigerator or freezer to firm it slightly.

For now your final coat: cake crumb coating on a lot of shit for frosting to the top of the cake and turn table and a place holder. Taking care not to press the keys too hard now, with a spatula to spread out from your center. While turning the tables, I always use the back and forth motion.

Out further than the edge of the cake you must end with some icing. It should be fairly thick, scraping the excess later. Rotate the table, working a few of the icing of the cake and slowly down the side now. Please do not try to look it yet. The idea here is to get a thick butter cream on the cake of the whole, is to scrape it perfectly later. Until now the whole cake is covered, we will add it to the sides as needed. Now you are ready to scrape off some of the excess. Spatula at an angle to the vertical, slowly turning the tables, please use the end of it. Some of the icing is slightly higher than form a ledge on the cake.

Gets pretty good looking side once you start working the top. Spatula and a horizontal angle, turning the tables, I start from the opposite side with a spatula to scrape the ledge I spoke about you as before. What do the divet is not quiet down and scrape off too much.
You are perfect in the absolute it is if it is not so as to cover the uneven and some mistakes that have put a border around the cake on top of another or possibly decorative top edge and Please be aware of.

The final step is to heat the spatula in the hot water is to go the top one more time and once on the side to make it really smooth. Therefore, you will need a long wide spatula. You can store the cake in the refrigerator they found it becomes matte. Cream butter, because it absorbs some of them, just please make sure that there is no dominant odor-free.

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Friday, January 27, 2012

0 Delicious Square Wedding Cakes With Roses Ideas

Delicious Square Wedding Cakes With Roses Ideas
When it comes to planning the big day, the bride has many details that need to be worked in advance. Some details, as they have a throw birdseed at the bride and groom when they are away from blow bubbles or other people or whether the ceremony, which is like a small little place is great. One more fall in between these two, for example, is a square where to find the perfect wedding cake and flowers.

One of the best ways to ensure that you get the candy you are perfectly designed, is to have a picture of what you want when you visit one of your masterpiece and bake. Having this guide to help you ensure that you get what you want from them. You must also remember that you can make it just like everyone one image.

What you want to do that, there is a list of several different bakeries, each visit is to confirm that you can choose what to do the best job for you. Also, you might want to consider whether their tastes. Before those decisions will hire you, please make sure you can try a sample of what they offer.

If they do these kinds of specialty desserts, they must have some pictures to show you again. This is to know that choosing the right shop to create a work of art important day for you and you just might be what you need from them to see.

You before they, when it was confirmed that work on the wedding cake square with flower-like appearance of their work and you to decide that it can work ask what they have in you that they There should be no problem is. And investigate its price, the contract demand.

Also, consider the delivery date when you move around you need, you need to set you to be prepared. You do not need to worry about putting together ensure that the assembled cake bakery really is not it. Removed or knocked over when the check even if it is providing insurance.

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Thursday, January 26, 2012

0 What goes well with home made soups? Home made bread!

Not only does it taste good, it makes your home smell good too. And it's very cheap to make – I figure this recipe for French bread costs about 45 cents a loaf. If you use a sour dough starter it lowers the cost of a loaf of French bread to about 17 cents. Tell me where you can buy a loaf of bread for that price.

Now bread is really simple to make, especially a yeast bread. But it does require a little bit of muscle and some time. A good yeast bread is going to require about 10 minutes of kneading on the first rise and a couple of minutes kneading on the second rise, so there is your muscle. Time wise, you're talking about 5 minutes to mix ingredient, 10 minutes to knead, 30 minutes to rise, 2 minutes to punch down, 10 minutes to rest, 5 minutes to shape, 30 minutes to rise and 25 minutes to bake. Total time: 1 hr, 57 minutes, but you're only involved in about 20-25 minutes of that time – the rest of the time the bread is just sitting there doing it's thing.

French Bread
1 pkg active dry yeast
1 ½ tsp sugar
1 ¼ c warm water
1 ½ tsp oil or shortening
½ – 1 tsp salt
3 ½ c flour
corn meal

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add oil/shortening, salt and about 2 cups of flour.

Using a wooden spoon mix until well blended, about 2 minutes. Stir in additional flour to make a moderately stiff dough. Turn out dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Place in a large, greased bowl, turning over dough so that the top is greased. Cover with a towel and let rise in a warm place until doubled, about 30 minutes.

Punch down dough, divide in half, cover and let rest 10 minutes. Next, on a lightly floured surface, flatten one half into an oval, about 12” x 4”. Fold in half length-wise; repeat flattening and folding once more. Pinch seam to seal. With palms of hands, roll dough into a 15” long loaf. Repeat with the other half.

Grease a large baking sheet and sprinkle with corn meal. Place loaves, seam side down and 3” apart on prepared sheet. Cover and let rise 30 minutes, or until doubled.

Diagonally slash each loaf, crosswise about 1/4” deep, 3 times. Brush or mist loaves with water.

On lowest rack in 400 degree oven, place a large shallow roasting pan filled with 1” boiling water. Bake loaves on middle rack of oven for 15 minutes.

Brush or mist loaves with water; remove pan of water from oven. Bake 10 minutes more, or until loaves are golden brown and sound hollow when tapped. Immediately remove from baking sheet and cool on racks.

So for about 45 cents per loaf and 20-25 minutes of your time, you've got 2 beautiful, tasty, wonderfully smelling loaves of french bread. I believe that a similar bread baked from some kind of a mix, with who knows what kind of ingredients in it, can be had for about $2 a loaf at your local grocery store. So for 20-25 minutes worth of work, you can save $3.55!

Stay tuned for a sour dough and other bread recipes...

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0 Country Western Wedding Cakes, Delicious Western Wedding Cakes

A White black cowboy hat and you can have two cakes each in the form of large accents, blooming rose, the first letter of your name, your Western and express your love and your charming groom. For a little luck, have a traditional cake is decorated with gold shoes. These are then filled with stamps and can be closely related to the initial and new. The arms of one of these Western, as well as a cake topper can be used as a boot.

For more information about the spin of monogram cake plate, looks like a belt buckle, and your decorator to paint your initials, place your wedding cake on the middle tier or as has become. With layers of chocolate cake decorated with marzipan and details of some rope, or lasso must be away from your guests! I can add to your western wedding cake, there are a lot of fun elements. Standing next to each other rather than the bride and groom topper traditional as they are riding a horse on a cake that looks like a setting sun in the west.

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Monday, January 23, 2012

0 Chicken Soup, it's not just for when you're sick...

Ok, the other day I had a friend over for dinner and I made a whole roasted chicken, mashed potatoes, broccoli, string beans and fresh whole wheat sour dough bread. We had a great time, enjoyed the dinner – but what to do with the leftovers? Well, I could have made chicken pot pie, but there wasn't that much left. So I made chicken soup.

Really, making chicken soup isn't that different than making turkey soup. But since I didn't have all of the leftovers that I had at Thanksgiving, I changed it up a bit. For your basic chicken soup, you would just boil the carcass, pick off the meat, add some veggies, poultry seasoning, salt, pepper and maybe some barley, rice or lentils. But this recipe is tasty and has a little zip to it. If you're at all familiar with Bisbee, Arizona this soup is very similar to the Chicken Tortilla Soup served at the historic Copper Queen Hotel.

Mexican Chicken Soup
1 ½ lb chicken, diced
1 onion (white, yellow, brown or red), chopped
½ green pepper, chopped
2 Tbl garlic, crushed
2 Tbl jalapeno, chopped
2 c tomatoes, diced
2 c corn
2 c kidney, pinto or black beans
1 Tbl cumin
2 Tbl cilantro, chopped
salt & pepper to taste
4 c water or chicken stock

If you're using a chicken carcass, uncooked thighs or whole breasts, put in large pot, cover with water and boil for 20-30 minutes. Remove from heat. Remove bones, set aside to cool. If you are using boneless raw meat, chop meat up and put it in a large pot with water or stock. Add remaining ingredients to the pot and simmer. After the bones have cooled, pick off what meat you can (only what looks appetizing, if it looks tough or grizzly throw it away), discard bones. Add this meat and the meat you cut off the carcass before boiling it to your soup. Cook about 20-30 minutes.

Serve hot, garnish with tortilla strips or chips, a sprig of cilantro, or a wedge of lime and a dollop of sour cream.

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Thursday, January 19, 2012

0 Beef Stew...

I eat a lot of soups, stews and curries all year long, but I find that I make a lot more soups and stews in the winter. Probably for a couple of reasons, I entertain more and have more large pieces of meat that I need to use up, it's cold out and soup tastes good and makes you feel warmer, last and most importantly because it makes for an incredibly cheap and easy meal. You might be wondering what the difference is between soup and stew. Basically, soup is any combination of meat and/or vegetables cooked in a liquid, stew is pretty much the same thing, except that there is usually less liquid and a thicker broth.

The next couple of articles will be about different stew/soups. And what goes well with stew? Bread! So, I plan on doing a couple of articles on bread too.

I won't be doing a comparison between my stew and something like Dinty Moore because there is no comparison. When you make soup or stew at home you make a POT of soup or stew, and you use whatever is in the house most of the time too, so I'm not going to compare to a can of stew or soup. But I'm pretty sure that it's a lot cheaper to make your own and by cooking up that extra meat and veggies that you have in your refrigerator you will probably be throwing away less rotten food too.

Just like my turkey soup recipe I don't really have a recipe for beef stew, I just throw a bunch of stuff in the pot and cook it up so you will have to bear with me. This is the best representation of what I do to make stew, you don't have to follow it completely and as always be creative – add the spice, veggies and flavors that you like best. Also, your soup or stew will always taste better after sitting for a day or two – so if you have time cook this in advance, store for a couple of days in the fridge and then eat it.

Beef Stew
1 lb or 2 cups beef, cubed (this can be off of a roast, or you can buy stew meat at the store)
1 c carrots, sliced thin
½ c green peppers, chopped
½ c onion, chopped
2 cloves garlic, chopped
4-6 mushrooms, chopped
½ c green beans, chopped
1 15 oz can corn (low-sodium)
1 15 oz can diced tomatoes (low-sodium)
¼ tsp turmeric
¼ tsp garlic powder
2 bay leaves
2 Tbl flour
1 Tbl butter
1 Tbl olive oil
¼ c red wine
salt & pepper to taste (approx ¼ tsp of each)
¼ c lentils
¼ c pearl barley
8 cups of water

Put butter and oil in a large pot over low heat. Add carrots, peppers, onion, garlic, mushrooms and green beans, saute for a couple of minutes. Mix the flour, salt & pepper together, then dredge the beef in the flour mixture. Add the meat to the pot, cook until browned. Add the wine to the pot to deglaze. Once all the bits are off the bottom of the pot add the corn and tomatoes. Raise the heat to medium. Next add the water and spices. Bring to a simmer, add the lentils and barley. Cook until the lentils and barley are done – about 30 minutes. You may want to add more water or you may want to make a slurry of flour and water and thicken it. Remove bay leaves before serving.

You can substitute or add a couple of potatoes cut into cubes instead of the lentils and barley. Or you can add rice. Change out the vegetables and spices to your liking – maybe add celery, squash, or peas and some curry, nutmeg or cinnamon.  You may want to add more salt. This recipe makes about 8 servings.

Nutritional Data
Calories 208
Total Fat 6 g
     Saturated Fat 2 g
     Trans Fat 0 g
Cholesterol 40 mg
Sodium 55 mg
Total Carbohydrates 23 g
     Dietary Fiber 5 g
     Sugars 2 g
Protein 16 g
Vitamin A 54%
Vitamin C 23%
Calcium 3%
Iron 12 %

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Sunday, January 15, 2012

0 Cup Cakes Maken Ideas | Special Cup Cakes Maken

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Sunday, January 8, 2012

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