3/06/2011
Chocolate Sea Shells and Sea Creatures
Oh just had a little fun with candy melts and my new sea shells and sea creature molds. These are just a test run for Miss V's birthday. You know in the world of a soon to be 9 year old...sea creatures are colorful and well star fish aren't just pink.
Blue Jello Aquarium test run #1 FAILED MISERABLY!
So I thought of making a cute jello aquarium for Miss V's birthday. As always, I do a test run. We went to the candy store at the "little" mall. I bought what candy pebbles they had. I also picked up some cute gummy sea creatures.
Anyway...I have seen on other blogs that the blue jello is kind of dark and to mix it with some clear jello. So I used a box of blue and two envelopes of plain gelatin.
So at this point, I am thinking....next time I am going to use a clearer jello and thought that I saw some a while ago. I think it was like a sparkling white grape juice and just do a drop of blue food coloring. (I just went to the jello site and it is not listed! Ahhhhhh what am I going to do now???)
So I put it in the fridge to cool for an hour.
Then put my candy pebbles into the trifle dish.
After an hour you are supposed to be able to pour the blue jello over the candy pebbles. I poured it over the back of a spoon so it didn't disturb the rocks.
Looked good for about two seconds then the candy pebble coating started to melt/dissolve.
Well I put it back in the fridge and a couple hours later it was still so watery and not set up at all. So it went down the garbage disposal.
WHAT CAN I DO NOW????? (Ok foodies, I really need your advice/thoughts)
I am thinking of maybe making some clear Knox gelatin and letting it set up completely. Put some candy pebbles in the bottom of the trifle dish then "crumble" the gelatin in over the rocks to kind of seal them in. Then make more clear gelatin and add a touch of blue food color, sugar and flavor....
All I know is that I think Miss V and I are going to have to go to the "big" mall to the candy shop there.
Since this 1st one failed...my motto is try, try again!!!
Anyway...I have seen on other blogs that the blue jello is kind of dark and to mix it with some clear jello. So I used a box of blue and two envelopes of plain gelatin.
So I put it in the fridge to cool for an hour.
Then put my candy pebbles into the trifle dish.
Looked good for about two seconds then the candy pebble coating started to melt/dissolve.
Well I put it back in the fridge and a couple hours later it was still so watery and not set up at all. So it went down the garbage disposal.
WHAT CAN I DO NOW????? (Ok foodies, I really need your advice/thoughts)
I am thinking of maybe making some clear Knox gelatin and letting it set up completely. Put some candy pebbles in the bottom of the trifle dish then "crumble" the gelatin in over the rocks to kind of seal them in. Then make more clear gelatin and add a touch of blue food color, sugar and flavor....
All I know is that I think Miss V and I are going to have to go to the "big" mall to the candy shop there.
Since this 1st one failed...my motto is try, try again!!!
2/27/2011
Chili Cookoff
This year Miss V decided that she wanted to sign up for her school's chili cook off again. Last year she came in second and we were so proud of her.
Instead of getting up at 6 am on Saturday to make it, she decided to make it on Friday afternoon. She makes her YCA One Alarm Chili, but she likes to season to taste and she ends up adding a bit more chili powder and cumin. This year I bought her 6 pounds of ground beef.
It smelled wonderful and she let it simmer for a couple hours on Friday night. When I got up on Saturday I put it back on the stove to warm up and warmed up the crock pot. It filled the crock pot almost to the point of spilling out. We transported it to school safely and not a drop was spilled.
Here she is right before the Fun Fest started in front of her chili.
Instead of getting up at 6 am on Saturday to make it, she decided to make it on Friday afternoon. She makes her YCA One Alarm Chili, but she likes to season to taste and she ends up adding a bit more chili powder and cumin. This year I bought her 6 pounds of ground beef.
Here she is right before the Fun Fest started in front of her chili.
She was so excited! We talked about what would happen if she didn't win and she said that it would be ok and she would try again next year and that she was doing it for fun. but she really wanted to win so she could put the prize money in her Nintendo DS fund. She is saving her money to buy her own DS. I went to check and her crock pot was almost empty! Right before the votes were counted I peeked again and the crock pot was scraped clean! That had to be a good sign right?
A little while later the announcement came that they were going to give the results of the chili cook off so we waited and the principal of the school called Victoria's name for first place. She looked at me for a second like she was confused. Then she busted out with a HUGE grin and ran off to get her blue ribbon!!!
Here she is with her ribbon and her prize money was delivered shortly afterwards. When we got home the prize money went right into her DS Fund Ziploc baggie.
Way to go Master Chef Victoria!!!! We are so proud of you!!!
2/25/2011
Cupcakes + Marshmallows = yummy cuteness
I was trying to think of something "springy" to talk about in our neighborhood newsletter. My mind went right to some cupcakes that I made for Victoria's birthday a couple years ago. She brought these cuties to school to share with her friends. Of course she wanted a special one that was different from the others. So I made her a red flower with a white center.
Bake and cool your favorite cupcakes from a box or from scratch.
One can of white frosting, not whipped though! Tint it with gel food color; Wilton leaf green is perfect. You can simply frost the cupcakes with an offset spatula or use a piping bag with a fancy tip.
Colored sanding sugar, pastel M&M's or mini marshmallows.
I like to pour some of each color into little Gladware Snack size containers. It makes it easier to color the petals.
One bag of large marshmallows. I suggest not going with the store brand. I really prefer Jet Puffed brand. They are a little firmer. You will cut each marshmallow into 5 slices. It takes extra time, but so worth it if you wash off your knife after each marshmallow with hot water. That way the knife isn't sticky and the marshmallow petals won't have ragged edges.
After you slice your marshmallow into 5 sections carefully press one sticky side into the sanding sugar. You will leave the opposite side sticky.
Carefully press the petal into the green frosting then continue with the other 4 slices. Then end slices it is ok press the non-sticky side into the frosting. Place and M&M or mini marshmallow in the center of the cupcake.
Continue until all your cupcakes are decorated.
These are perfect for a little girl's birthday party. Then I took above idea and made Bunnies for our neighborhood Easter Egg Hunt.
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Pastel Blue and Green M&M's
Black decorating icing in a tube
Red pull and peel twizzlers
Large marshmallow
Mini marshmallows
Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur. You can also skip the coconut. I found that it made a huge mess and most of the kids wiped the coconut off.
Cut a large marshmallow in half width wise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
Add a jelly bean nose (I actually cut the jelly bean in half) and the M&M for eyes, and mini marshmallows for cheeks (For the cheeks, I jut one mini marshmallow in half and used one mini marshmallow per Bunny. Using two whole mini marshmallows, well they kept tipping over). For a finishing touch, draw on decorators' gel pupils and small pieces of the pull and peel twizzlers.
Cute huh???
Enjoy!
Bake and cool your favorite cupcakes from a box or from scratch.
One can of white frosting, not whipped though! Tint it with gel food color; Wilton leaf green is perfect. You can simply frost the cupcakes with an offset spatula or use a piping bag with a fancy tip.
Colored sanding sugar, pastel M&M's or mini marshmallows.
I like to pour some of each color into little Gladware Snack size containers. It makes it easier to color the petals.
One bag of large marshmallows. I suggest not going with the store brand. I really prefer Jet Puffed brand. They are a little firmer. You will cut each marshmallow into 5 slices. It takes extra time, but so worth it if you wash off your knife after each marshmallow with hot water. That way the knife isn't sticky and the marshmallow petals won't have ragged edges.
After you slice your marshmallow into 5 sections carefully press one sticky side into the sanding sugar. You will leave the opposite side sticky.
Carefully press the petal into the green frosting then continue with the other 4 slices. Then end slices it is ok press the non-sticky side into the frosting. Place and M&M or mini marshmallow in the center of the cupcake.
Continue until all your cupcakes are decorated.
These are perfect for a little girl's birthday party. Then I took above idea and made Bunnies for our neighborhood Easter Egg Hunt.
RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Pastel Blue and Green M&M's
Black decorating icing in a tube
Red pull and peel twizzlers
Large marshmallow
Mini marshmallows
Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur. You can also skip the coconut. I found that it made a huge mess and most of the kids wiped the coconut off.
Cut a large marshmallow in half width wise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.
Add a jelly bean nose (I actually cut the jelly bean in half) and the M&M for eyes, and mini marshmallows for cheeks (For the cheeks, I jut one mini marshmallow in half and used one mini marshmallow per Bunny. Using two whole mini marshmallows, well they kept tipping over). For a finishing touch, draw on decorators' gel pupils and small pieces of the pull and peel twizzlers.
Cute huh???
Enjoy!
2/21/2011
Colette's Apron Cake
And finally for our Ratatouille Dinner and Movie Night, Victoria made Colette's Apron Cake.
1 baked 13x9 inch cake
2 to 2 1/2 cups white frosting
Pale green sour strips or fruit leather
Kids kitchen utensils (wooden spoon or whisk) we skipped that part
Blue decorator's icing
Set the baked cake on a serving platter. Cut away the upper corners of the cake to form an apron shape. Frost the cake with the white frosting. Stick the sour strips into the top of the cake to form the neck strap and into the sides of the cake to form the apron strings.
Stick the kids cooking utensils into the apron in the lower left side of the cake. Using the blue decorator's icing and a writing tip, outline the shape of the pocket, with the utensils poking out of the top. Form the pocked with a mound of decorator's icing, smooth it out well, and add a sour strip. Use the icing to write "what's cooking?" on the apron. Serves 10 to 12.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
2 to 2 1/2 cups white frosting
Pale green sour strips or fruit leather
Kids kitchen utensils (wooden spoon or whisk) we skipped that part
Blue decorator's icing
Set the baked cake on a serving platter. Cut away the upper corners of the cake to form an apron shape. Frost the cake with the white frosting. Stick the sour strips into the top of the cake to form the neck strap and into the sides of the cake to form the apron strings.
Stick the kids cooking utensils into the apron in the lower left side of the cake. Using the blue decorator's icing and a writing tip, outline the shape of the pocket, with the utensils poking out of the top. Form the pocked with a mound of decorator's icing, smooth it out well, and add a sour strip. Use the icing to write "what's cooking?" on the apron. Serves 10 to 12.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
Gusteau's Ratatouille (Rat-a-too-ee)
Victoria was so excited to make this for dinner.
1 large eggplant, cubed
1/4 to 1/3 cup olive oil
1 onion, thinly sliced
1 red or green pepper chopped
2 to 4 crushed garlic cloves
4 small zucchini, chopped
4 tomatoes, chopped
salt and pepper to taste
1/3 cup chopped fresh basil
Parmesan cheese
Salt the eggplant, drain in a colander for 1 hour, and then pat dry. Heat half of the olive oil in a large saucepan and briefly saute' the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini and tomatoes. Cook until a soft stew has formed about 15 to 30 minutes.
Add the salt, pepper and basil. Sprinkle with cheese and serve. you can freeze leftovers. Serves 4.
Gusteau's Tip: This French Mediterranean stew is meant to be served over rice.
1 large eggplant, cubed
1/4 to 1/3 cup olive oil
1 onion, thinly sliced
1 red or green pepper chopped
2 to 4 crushed garlic cloves
4 small zucchini, chopped
4 tomatoes, chopped
salt and pepper to taste
1/3 cup chopped fresh basil
Parmesan cheese
Salt the eggplant, drain in a colander for 1 hour, and then pat dry. Heat half of the olive oil in a large saucepan and briefly saute' the eggplant until brown, then add the onion and pepper. Next, add the garlic, zucchini and tomatoes. Cook until a soft stew has formed about 15 to 30 minutes.
Add the salt, pepper and basil. Sprinkle with cheese and serve. you can freeze leftovers. Serves 4.
Gusteau's Tip: This French Mediterranean stew is meant to be served over rice.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
Chef Salad
Saturday night was our Ratatouille dinner and a movie night. Victoria made these Chef's Salad.
2 to 4 eggs
2 slices whole wheat bread
2 tbs butter
3/4 tsp garlic powder
1 head romaine lettuce
1 large carrot
1 medium size cumber
1 red or green pepper
1/2 pound cubed ham or cooked chicken breast
1/4 pound cubed Swiss Cheese
Begin by making the toppings for this chef's salad. For hard boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water. Boil for 1 minute, then turn off the heat. Cover and let sit for 15 minutes in the hot water. Next drain the hot water and run cold water over the eggs. Roll each egg gently to crack the shell, then peel. Rinse well, then slice into four wedges. For easy peeling, work under a running tap or in a bowl of water.
For garlic croutons, cut two slices of whole wheat bread into sixteen squares each. In a small microwave safe bowl, melt the butter on high (about 40 seconds). Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes. Arrange cubes in a single layer on a baking sheet or toaster oven tray. Broil for 1 to 2 minutes checking frequently to prevent burning. Turn and brown on the other side. Transfer to a paper towel to drain and cool.
To prepare the lettuce, cut 1 1/2 inches off the stem end of the romaine head and discard. Break the leave off and wash in cold water. Place in a salad spinner and spin until dry or pat dry with paper towels. Break the leaves into bite sized pieces and place in a large salad bowl.
To prepare the vegetables, peel and grate the carrot; wash, peel and slice the cucumber; and wash and cut the pepper into strip with a knife or into shapes with a mini cookie cutter. Place the ham or chicken, cheese croutons and hard boiled eggs in bowls and serve with dressing.
Next, hand everyone a plate and let them assemble their own salad. Pour salad dressing over the salad or serve it on the side for dipping.
Serves 4.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
2 to 4 eggs
2 slices whole wheat bread
2 tbs butter
3/4 tsp garlic powder
1 head romaine lettuce
1 large carrot
1 medium size cumber
1 red or green pepper
1/2 pound cubed ham or cooked chicken breast
1/4 pound cubed Swiss Cheese
Begin by making the toppings for this chef's salad. For hard boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water. Boil for 1 minute, then turn off the heat. Cover and let sit for 15 minutes in the hot water. Next drain the hot water and run cold water over the eggs. Roll each egg gently to crack the shell, then peel. Rinse well, then slice into four wedges. For easy peeling, work under a running tap or in a bowl of water.
For garlic croutons, cut two slices of whole wheat bread into sixteen squares each. In a small microwave safe bowl, melt the butter on high (about 40 seconds). Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes. Arrange cubes in a single layer on a baking sheet or toaster oven tray. Broil for 1 to 2 minutes checking frequently to prevent burning. Turn and brown on the other side. Transfer to a paper towel to drain and cool.
To prepare the lettuce, cut 1 1/2 inches off the stem end of the romaine head and discard. Break the leave off and wash in cold water. Place in a salad spinner and spin until dry or pat dry with paper towels. Break the leaves into bite sized pieces and place in a large salad bowl.
To prepare the vegetables, peel and grate the carrot; wash, peel and slice the cucumber; and wash and cut the pepper into strip with a knife or into shapes with a mini cookie cutter. Place the ham or chicken, cheese croutons and hard boiled eggs in bowls and serve with dressing.
Next, hand everyone a plate and let them assemble their own salad. Pour salad dressing over the salad or serve it on the side for dipping.
Serves 4.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
Easy Faux Escargot
Saturday night was our Ratatouille dinner and a movie night. Victoria made these cute little snacks.
Mayonnaise or whipped cream cheese
Large tortilla (square, if available)
lettuce or baby spinach
Sliced deli meat of your choice (ham)
Sliced cheese of your choice (Swiss, but it was thick and hard to roll)
Gherkin pickles
Chives
If necessary, trim the rounded edges of the tortilla to make it square, then spread a thin layer of the mayonnaise or cream cheese on top.
Layer on the lettuce or spinach, then meat and cheese roll it up tightly. (This is where thinner cheese would have worked better).
With the seam on the bottom, slice the tortilla into 2 inch wide pinwheels. For the heads, cut a pickle in half at an angle. Poke 2 small holes in the uncut end and stick a piece of chive in each hole for antennae.
Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick if necessary. Makes 4 to 6 pinwheel sandwiches.
Mayonnaise or whipped cream cheese
Large tortilla (square, if available)
lettuce or baby spinach
Sliced deli meat of your choice (ham)
Sliced cheese of your choice (Swiss, but it was thick and hard to roll)
Gherkin pickles
Chives
If necessary, trim the rounded edges of the tortilla to make it square, then spread a thin layer of the mayonnaise or cream cheese on top.
Layer on the lettuce or spinach, then meat and cheese roll it up tightly. (This is where thinner cheese would have worked better).
With the seam on the bottom, slice the tortilla into 2 inch wide pinwheels. For the heads, cut a pickle in half at an angle. Poke 2 small holes in the uncut end and stick a piece of chive in each hole for antennae.
Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick if necessary. Makes 4 to 6 pinwheel sandwiches.
Recipe came from Victoria's cookbook, Ratatouille What's Cooking?
2/17/2011
Ratatouille anyone????
Ratatouille anyone????
Miss V has been asking to have a dinner and movie night. She really wants to make Ratatouille. With everything that has been going on lately I asked her if she wanted to do it on Saturday but maybe a really late lunch. YOU BET! Was her answer.
She ran over to the cookbook case and pulled out her Ratatouille Cookbook. I told her that she could pick an appetizer, salad, dinner and dessert, but not the dirt cake..LOL
She picked:
Easy Faux Escargots (they are super cute)
Chef's Salad
Gusteau's Ratatouille
Colette's Apron Cake (it was a hard decision between that and Cherry Cheesecakes)
After our haircuts and some errands we are going to do our shopping and cooking!
2/09/2011
Edible Confetti
So I mentioned the edible confetti in my earlier post today. I made the fondant and let it sit for a couple hours. I just rolled some out and used the #12 Wilton tip to make jumbo size confetti and then played around with other shapes.
I am no longer afraid of fondant! Now I just need to find some super small alphabet cookie cutters, any ideas where I can find them???
Now they just have to dry over night and then I can store them in a container and put them in my "sprinkle" cabinet.
I am no longer afraid of fondant! Now I just need to find some super small alphabet cookie cutters, any ideas where I can find them???
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