This wedding has been challenging on many levels. Not least of which is my daughter's very definite ideas on how things will be. Throughout the planning her theme has been quirky elegance. I know, I know.
When it came to the wedding cake, it had to be different also. It will be four layers. At least we talked her out of the topsy turvey idea. We are the bakers of this cake. I tried to convince her to go with cupcakes, but that didn't fly. I know it isn't traditional, but it would be much easier for the home baker.
The plan is for the bottom layer to be a White Chocolate cake with Raspberry filling.
The middle layer to be a rich chocolate cake with Guiness syrup glaze and Bailey's cheesecake filling.
The 3rd layer will be butter cake flavored with instant coffee, with a Kailua chocolate mascarpone cream
top layer:
yellow butter cake with nutella filling and butter cream
We've been making the top layer for years. It's simple, rich and straight forward.
Today's recipe is for the 1st middle recipe. Our local bakery calls it the Irish Car Bomb Cupcake. We tried to replicate the recipe. This is based on The Perfect Wedding Cake recipe.
Irish Car Bomb Cake
Irish Car Bomb Cake
1 devils chocolate cake mix
3/4 cup all-purpose flour
2 Tbsp. butter
1 cup water
1/4 cup Dutch-process cocoa powder
¾ teaspoons salt
2 eggs
1 cup sour cream
Guiness Syrup
1 cup guiness extra stout
1 Tablespoon butter
1 cup sugar
For the Baileys Frosting:
1 cups unsalted butter, at room temperature
1 package
5 cups powdered sugar
6 tablespoons Baileys Irish Cream
1 Preheat oven to 350 degrees F. Bring the Guinness, sugar and butter to a simmer in a heavy, medium saucepan over medium heat. Reduce to a thick syrup.
2. In the Kitchen Aid, mix cake mix,cocoa powder, flour, baking soda and salt in a large bowl to combine. Add the eggs, butter,water, and sour cream on medium speed until combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean. If you don't make the guiness syrup, you will need to add 1 cup sugar and 1/3 cup water to the cake or it will be bitter.
3. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Sunday, December 25, 2011
Thursday, December 15, 2011
Thai Noodles with Peanut Sauce
We love Thai food and this recipe is a great favorite. I'm allergic to Peanuts, so I just substituted Almond Butter. I think Cashew Butter would be good also.
Thai Noodles with Peanut Sauce
8 oz. fettuccine noodles
1 1/2 cups carrots, diced
2 potatoes, peeled and cut into bite sized pieces
1/2 cup frozen peas
1 1/2 cups red bell peppers, julienned
1 1/2 cups green onion, chopped
olive oil
Peanut Sauce
1. Make Peanut sauce and leave to warm on the stove.
2. boil the noodles according to package directions. Drain, reserving water.
3. Saute vegetables in a non-stick pan until tender.
4. Serve Vegetables on noodles and peanut sauce on top of all. I serve separately as my son doesn't like all vegetables.
Peanut Sauce
2 T. Thai Chili Paste
2-3 Tablespoon honey (I have used brown sugar in a pinch)
1 T. rice vinegar
1-2 Tbsp. soy sauce
2 Tbsp. finely minced ginger (peel first)
2 garlic cloves, finely minced
1 tsp. coriander
2/3 c to 1 cup creamy or cruch peanut butter (or other nut butter)
1 cup pasta water (or more)
1 veg bouillon
1 can coconut milk
Bay leaf
2 tsp. yellow curry
Heat chili paste, honey, vinegar, soy sauce, ginger, yellow curry, coriander, bay leaf and garlic in a saucepan on low heat. Heat, stirring constantly, until blended. Add nut butter in thirds, mixing well after each third is added. Add coconut milk. Simmer until hot. Keep warm until use or store in refrigerator for later.
To make more food storage friendly, you can used canned mixed vegetables or dehydrated veg.
Thai Noodles with Peanut Sauce
8 oz. fettuccine noodles
1 1/2 cups carrots, diced
2 potatoes, peeled and cut into bite sized pieces
1/2 cup frozen peas
1 1/2 cups red bell peppers, julienned
1 1/2 cups green onion, chopped
olive oil
Peanut Sauce
1. Make Peanut sauce and leave to warm on the stove.
2. boil the noodles according to package directions. Drain, reserving water.
3. Saute vegetables in a non-stick pan until tender.
4. Serve Vegetables on noodles and peanut sauce on top of all. I serve separately as my son doesn't like all vegetables.
Peanut Sauce
2 T. Thai Chili Paste
2-3 Tablespoon honey (I have used brown sugar in a pinch)
1 T. rice vinegar
1-2 Tbsp. soy sauce
2 Tbsp. finely minced ginger (peel first)
2 garlic cloves, finely minced
1 tsp. coriander
2/3 c to 1 cup creamy or cruch peanut butter (or other nut butter)
1 cup pasta water (or more)
1 veg bouillon
1 can coconut milk
Bay leaf
2 tsp. yellow curry
Heat chili paste, honey, vinegar, soy sauce, ginger, yellow curry, coriander, bay leaf and garlic in a saucepan on low heat. Heat, stirring constantly, until blended. Add nut butter in thirds, mixing well after each third is added. Add coconut milk. Simmer until hot. Keep warm until use or store in refrigerator for later.
To make more food storage friendly, you can used canned mixed vegetables or dehydrated veg.
Wedding Craft
Today the linens came in for the wedding. We bought used linens. It was actually less expensive to buy and then resell the linens. They are so nice, that I'm thinking about keeping at least some of them. Jessica has chosen black tablecloths with a black and white damask topper. On the table we will have two hurricane candle holders and a small square vase with purple and green hydrangeas.
The craft project of the day is to make the hurricane candle holders. I found the project idea all over the internet including the Bride on a Budget.
I bought the vases at the Dollar Tree
I found glass candleholders at Goodwill for 10 cents. We will be adding battery operated candles(we're looking at after Christmas sales for them) and some berries and greenery to the vase.
The craft project of the day is to make the hurricane candle holders. I found the project idea all over the internet including the Bride on a Budget.
I bought the vases at the Dollar Tree
I found glass candleholders at Goodwill for 10 cents. We will be adding battery operated candles(we're looking at after Christmas sales for them) and some berries and greenery to the vase.
Tuesday, December 13, 2011
Peppermint Brownies
I'm breaking in the wedding chatter to post a must make recipe. Well, I guess this could go under wedding. I don't know about you, but eating chocolate always makes me feel better.
Peppermint Brownies
Yield: 1 8x13-inch pan (about 24 brownies)
Ingredients:
¾ cup cocoa powder
½ cup butter or margarine
2 cups sugar
3 large eggs
1½ tsp. peppermint extract
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour
½ bag Hershey's Candy Cane Kisses, wrappers removed and coarsely chopped
6 oz. chocolate chips
6 Tbsp. butter
Directions:
Preheat the oven to 350° F. Lightly spray with cooking spray a 8x13-inch baking pan.
Combine the cocoa and butter and microwave or heat on stove, until completely melted and smooth. Remove from the heat.
Beat the eggs with a pinch of salt until they are foamy. Gradually add the sugar and keep beating until the mixture is thick and pale. Beat in the chocolate mixture, then the flour. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Pour the batter into baking pan, spreading it evenly. Bake 25-30 minutes or until a toothpick inserted in the center comes out nearly clean. These brownies will still be moist and slightly sticky when they come out of the oven.
Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Place Brownies into the fridge to cool quickly.
Melt the chocolate chips and butter in the microwave. Pour over the Candy Cane Kisses. Quickly spread over brownies. Sprinkle on the peppermint chips and return to the fridge. Chill the brownies until the candy topping has firmed up. Slice and serve.
Make these. The stress will float away.
Peppermint Brownies
Yield: 1 8x13-inch pan (about 24 brownies)
Ingredients:
¾ cup cocoa powder
½ cup butter or margarine
2 cups sugar
3 large eggs
1½ tsp. peppermint extract
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour
½ bag Hershey's Candy Cane Kisses, wrappers removed and coarsely chopped
6 oz. chocolate chips
6 Tbsp. butter
Directions:
Preheat the oven to 350° F. Lightly spray with cooking spray a 8x13-inch baking pan.
Combine the cocoa and butter and microwave or heat on stove, until completely melted and smooth. Remove from the heat.
Beat the eggs with a pinch of salt until they are foamy. Gradually add the sugar and keep beating until the mixture is thick and pale. Beat in the chocolate mixture, then the flour. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.
Pour the batter into baking pan, spreading it evenly. Bake 25-30 minutes or until a toothpick inserted in the center comes out nearly clean. These brownies will still be moist and slightly sticky when they come out of the oven.
Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Place Brownies into the fridge to cool quickly.
Melt the chocolate chips and butter in the microwave. Pour over the Candy Cane Kisses. Quickly spread over brownies. Sprinkle on the peppermint chips and return to the fridge. Chill the brownies until the candy topping has firmed up. Slice and serve.
Make these. The stress will float away.
Monday, December 12, 2011
The Wedding Menu
I figured this would be the best place to put this information down. It's easy to access no matter where I am, and maybe it can help another harried Mother of the Bride. My dd is getting married in January in Acadian Village Church. It is a lovely, very rustic Church built in the 1700s. DD wanted the menu to reflect our Cajun heritage as well as fit the setting. This is a country, family wedding. It is meant to reflect who we are. I will try to get all of the recipes up before the wedding. It will be a buffet service for 75-100 friends and family.
Menu
Appetizers (need 300 servings)
Veggie Tray (2)
Fruit Tray (2)
Antipasta Platter (1)
Boudin Balls with Creole Tarter Sauce
Nachitoches Mini-Meat Pies
Mini-Muffalettas
Main Dish:
Chicken and Sausage Gumbo
Jambalaya
Creole Roast Beef
Baked Ham
Brined, Seasoned Turkey
Vegetables and Sides:
Rosemary Carrots
Green Salad
Macaroni and Cheese Casserole
Moma's Potato Salad
Rice
Dessert Bar
Wedding Cake (small) white cake with sauce on the side
Groom's Cake (German Chocolate Cake)
Drunken Pumpkin Cupcakes
Irish Car Bomb Cupcakes
Southern Comfort Cupcakes
Joey's Cookies (Chocolate Chip Gingersnap)
Candy Bar
Gummy Colas
Skittles
Hershey's kisses
Green Apple Jelly Beans
Pralines
Beverage Station:
Pink Lemonaide ice tea, beer, wine, cola, coffee and cocoa.
End of Evening Snack:
Tomato Soup Shooters with Cheese Toast Triangles
Menu
Appetizers (need 300 servings)
Veggie Tray (2)
Fruit Tray (2)
Antipasta Platter (1)
Boudin Balls with Creole Tarter Sauce
Nachitoches Mini-Meat Pies
Mini-Muffalettas
Main Dish:
Chicken and Sausage Gumbo
Jambalaya
Creole Roast Beef
Baked Ham
Brined, Seasoned Turkey
Vegetables and Sides:
Rosemary Carrots
Green Salad
Macaroni and Cheese Casserole
Moma's Potato Salad
Rice
Dessert Bar
Wedding Cake (small) white cake with sauce on the side
Groom's Cake (German Chocolate Cake)
Drunken Pumpkin Cupcakes
Irish Car Bomb Cupcakes
Southern Comfort Cupcakes
Joey's Cookies (Chocolate Chip Gingersnap)
Candy Bar
Gummy Colas
Skittles
Hershey's kisses
Green Apple Jelly Beans
Pralines
Beverage Station:
Pink Lemonaide ice tea, beer, wine, cola, coffee and cocoa.
End of Evening Snack:
Tomato Soup Shooters with Cheese Toast Triangles
Sunday, December 11, 2011
Wedding Muffalettas
We are in full wedding mode with the special day only a few weeks away. Right now, I'm trying to get all of the breads made. One roll recipe will be turned into a Mini-Muffaletta Appetizer. This recipe is based on Lion House Roll recipe. I did tweek it to make it food storage friendly. I found this recipe on
www.jamiecooksitup.blogspot.com and www.dealstomeals.blogspot.com
Lion House Rolls
3 ½ cups warm water
2 tablespoons dry yeast
1 Tablespoon salt
3 Tbsp. egg powder plus 3 Tbsp. water
2/3 cup nonfat dry milk powder
1/2 cup sugar
1 stick butter or 8 Tbsp. butter flavor shortening
10-12 cups all-purpose flour or bread flour
1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the warm water and powdered milk and eggs.
3. Add the sugar, salt, softened butter (not the melted butter)or shortening and the eggs. Mix for 1 minute.
4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.
7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean
9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.
11. Place them in a warm 170 degree oven, and let one pan rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. You will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.
12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. Bake for about 15 minutes.
13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful! Happy Holiday baking!
Alternative Shaping:
Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.
To make them into Muffalettas we will halve the rolls and add a tablespoon of olive salad mix, ham, mortadella, mozzerella,Genoa Salami, and provolone. Place the top back on the sandwich and butter the top. Cover with aluminium foil and place in 350 oven until cheese melts.
www.jamiecooksitup.blogspot.com and www.dealstomeals.blogspot.com
Lion House Rolls
3 ½ cups warm water
2 tablespoons dry yeast
1 Tablespoon salt
3 Tbsp. egg powder plus 3 Tbsp. water
2/3 cup nonfat dry milk powder
1/2 cup sugar
1 stick butter or 8 Tbsp. butter flavor shortening
10-12 cups all-purpose flour or bread flour
1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.
2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the warm water and powdered milk and eggs.
3. Add the sugar, salt, softened butter (not the melted butter)or shortening and the eggs. Mix for 1 minute.
4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.
6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.
7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean
9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.
11. Place them in a warm 170 degree oven, and let one pan rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. You will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.
12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. Bake for about 15 minutes.
13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful! Happy Holiday baking!
Alternative Shaping:
Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.
To make them into Muffalettas we will halve the rolls and add a tablespoon of olive salad mix, ham, mortadella, mozzerella,Genoa Salami, and provolone. Place the top back on the sandwich and butter the top. Cover with aluminium foil and place in 350 oven until cheese melts.
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