Thursday, March 26, 2015

Baked: Light And Lemony Jelly Roll With Raspberry Filling

I must say, I was pretty excited to be able to make this cake! I have never made a rolled cake before but I can now say that I have the experience. The cake was quite labor-intensive if you were to look at all the steps needed. Both a food processor and the mixer were needed for this one, 5 lemons needed to be zested, the raspberries had to be blended in the food processor and then push through a fine mesh sieve. 

The cake had to be rolled up to cool and then unrolled for assembly. Assembly consisted of adding the whipped cream topping on to the rolled out cake and then attempting to roll the cake back up without squeezing all of the whipped cream out the sides.  The dog and I got to eat the whipped cream that didn't make it in the cake  :)

It does not look nearly as good as the picture in the book but that doesn't affect the taste too much, fortunately. The lemon cake wasn't all that exciting. Even with the 5 zested lemons and the lemon extract it was kind of lacking flavor. There is nothing great that stood out about it. The whipped cream on the other hand- it is hard to go wrong with whipped cream! So overall the presentation of the cake is pretty neat and it tastes ok. With the added raspberries and lemon it tastes like its a lot healthier for you than the 1 cup of sugar end 8 tablespoons of confectioners sugar would lead you to believe.

18 finished.  52 remain. 

March is done! 

Tuesday, March 17, 2015

Baked: St Patty's Day Drunk Bundt Cake

Chocolate Stout bundt cake with whiskey Baileys glaze!  Where have you been all my life? The bundt cake itself is very chocolatey and moist and perfect; and the frosting - even better. I didn't have any whiskey or Baileys on hand so I used Jim Beam and Kahlua for the glaze. It still tastes awesome. 

Add some corned beef and cabbage and you're all set and ready to have a happy Saint Patty's Day. I hope you all had a good one!

17.   53 remain

Making good steady progress I'd say. 

Monday, March 16, 2015

Baked: Blood Orange Tiramisu

I was very much looking forward to this tiramisu. It tasted pretty good, but it wasn't as amazing as I had it set out to be in my mind.

Shouldn't egg yolks at least be cooked?  All the raw egg going on in here had me on edge.

Lady fingers do not taste good by themselves.

Blood oranges are difficult to juice.

Awesome idea. More chocolate?  ;)

16.     54 remain

Sunday, March 8, 2015

Baked: Chocolate Texas Sheet Cake with Peanut Butter Frosting & BIRTHDAY

What does a blogger with a cook book challenge do for her birthday?  Make a sheet cake and take it to work for everyone else to eat!  It was gone by 10am.  Only one little corner piece left.  Why does everyone always leave one piece of something?

I bought this half sheet pan specifically to make this cake. It came together quite easily, had a short baking time and was done relatively quickly.  The best part - no mixer was needed!  The cake was tasty, but it is hard to go wrong with peanut butter and chocolate.

Friday was my birthday!  I am now 29 years old.  Ask me how old I am now, because in a year, I won't tell you  ;)

I woke up to a plate full of Pastry House Hippo donuts from my wonderful husband.  mmmmmm red bean!  I love waking up to surprises.

And then for dinner, we went to TORINO!!!!!!!  To say I was excited about this is certainly an understatement.  We had the $89 tasting menu and the ~$40 wine pairing along with it.  Very very pricey, but well worth it a couple times in your life.  Josh and I hung out in the restaurant for nearly 3 hours while course after course of goodies was brought to us, along with a perfectly matched wine, and a 1 minute explanation of what our taste buds would be enjoying.

No words I could say could represent how great this meal was.  :)  I highly recommend Torino for your next big occasion.

And now I must leave you.  It feels like 8pm, but it is really 9pm and I get to wake up at 4:30AM.....  ughhh  daylight savings, why do you have to do this to me?!

Snoops says buh bye!

15 recipes complete.  55 to go!

Wednesday, March 4, 2015

Baked: Pistachio White Chocolate Cheesecake

I am officially finished with all the February recipes.  I can also officially say that when the cookbook tells you to put tin foil on the bottom of your spring-form pan because it might leak, that you had better listen to them.  My oven now billows smoke whenever I use it  :/

I was afraid the cheesecake was burnt after putting it in at 500 degrees for 10 minutes.  The top of the crust was definitely charred.  But, the remainder of the cheesecake was good to go.  If I were to make again, I probably would not add the sour cream on the top.  It looked quite gross and didn't make the cheesecake taste any better.

14 complete.  56 remain.  March, here I come!!  (and I see a Texas sheet cake in my kitchen waiting to be eaten)

Saturday, February 21, 2015

Baked: Cherry Almond Crisp

So close to the end of February!  This month has twice as many recipes as the month of March. ...And it is shorter!

This morning at 5:30am, I made this cherry crisp.  I used frozen cherries from whole foods.  Yum.  The almond extract really brought out the cherries.  I'm thinking this could be made without any sugar.  I might just give it a try.  :)

13 done.  57 remain.

Friday, February 20, 2015

Baked: The New Orleans, Brown Sugar Praline Ice Cream Cake

This cake! Oh this cake! It took me about 3 days to make the entire cake first came the classic pralines which turned out very well and are made of like 90% sugar. Then came the sweet and salty caramel sauce which I managed to burn just slightly. The slight burnt-ness of the caramel sauce cause me to not use it at all in this recipe, and as much as that saddened me, the recipe was still spectacular without it.

Putting this cake together was a complete mess. I had a 9-inch springform pan and the recipe called for an 8 inch springform pan. I did not have enough of the ice cream to create three layers, and it does not spread very easily, and finally I just ended up creating a two layer instead of a three layer ice cream cake. But, like most things with sugar in them, the cake turned out to be extremely tasty. The toasted pecans added a great toastiness to the coolness of the ice cream cake. I don't think I've had such good pecans. And to think that they were just simply toasted!

Hopefully I can send the rest of the cake home with my brother tomorrow. Hint hint Justin if you're reading this  ;)

12 complete.  58 to go!