margarita cakes

so, in my new cake love cookbook, there is a recipe for triple lime-chocolate crunchy feet that looked really good, so I decided to try them last night. of course, I made my own "tweaks" to the recipe, and they came out really good, if I do say so myself!


crust ingredients
2 tablespoons turbinado sugar
1 tablespoon kosher salt

dry ingredients
2 cups cake flour (all-purpose flour will also work)
3 tablespoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup white chocolate or vanilla chips (I used milk chocolate, but I think the white chocolate or vanilla would be better)

liquid ingredients
2 limes
1/2 cup sour cream
1/4 cup whole milk
2 tablespoons heavy cream
2 teaspoons tequila (tequila with lime if you have it)
1 teaspoon vanilla extract

creaming ingredients
1 stick unsalted butter, at room temperature
2 ounces cream cheese
1 cup granulated sugar
1 cup powdered sugar
2 tablespoons turbinado sugar
2 tablespoons lime zest
3 large eggs
3 large egg yolks

26 small brioche pans

to prepare the brioche pans

1. in a small bowl, mix together the turbinado sugar and the kosher salt for the crust
2. place the brioche pans on sheet pans and spray them liberally with a cooking spray. sprinkle a pinch of the crust mixture into each brioche pan.

prepare the dry ingredients

1. sift the flour, cornstarch, and baking soda together into a medium bowl
2. add the salt and chips to the bowl and use a fork to gently combine

preheat the oven to 350 and set the racks in the upper-middle and lower-middle positions

prepare the liquid ingredients

1. zest the lime and set aside for use with the creaming ingredients
2. juice the limes into a medium bowl and add the remaining liquid ingredients, whisking to combine

prepare the creaming ingredients

1. mince the lime zest
2. crack the eggs and the egg yolks into two separate bowls and set aside cream together the butter and the cream cheese in a large mixer bowl with the paddle attachment
   
3. add the sugars and the lime zests beating on the lowest speed until well combined, 3 to 4 minutes
4. with the mixer still on low speed, add the eggs one at a time followed by the egg yolks, fully incorporating after each addition
5. add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. (move swiftly through this step to avoid over working the batter; don't wait for the dry or liquid mixtures to be fully incorporated before adding the next)
6. stop the mixer and scrape the sides of the bowl; stirring to combine any clumps of ingredients at the bottom of the bowl. mix on medium speed an additional 20 to 5 seconds to develop the batter's structure

1. pour the batter into the prepared pans so that they are three-quarter's full.
2. bake in the preheated oven for 15 to 20 minutes or until the tops of the cakes don't jiggle in the center and they are blonde across the top and browned around the edges. a cake tester should show just a touch of crumbs when they are done baking remove from oven and place brioche pans inverted on a cooling rack
3. after the cakes have cooled for 3 to 4 minutes on the cooling rack, remove them from the brioche pans (you make have to tap each pan firmly to release the cake)
4. return the cakes to the cooling rack to cool completely before enjoying or storing up to one week covered at room temperature

s'mores cake

a few weeks ago, at our family reunion, my cousin missy made this great cake, so of course, I asked her for the recipe and here it is.  try it, you will love it!

One pkg. chocolate cake mix w/ pudding

1 1/4 cups graham cracker crumbs

1 1/4 cups water

1/3 cup vegetable oil

3 large eggs

Marshmallow Cream Frosting (recipe follows)

Garnish:  graham cracker crumbs and strawberries

1. Preheat oven to 350.  Grease and flour 13x9 baking pan.
   
2. In large bowl, combine cake mix, cracker crumbs, water, oil and eggs.  Beat at medium speed with electric mixer until smooth.  Spoon into prepared pan.  Bake 30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.
   
3. Spread Marshmallow Cream Frosting evenly over cake.  Sprinkle with graham cracker crumbs and top with strawberries if desired.

Marshmallow Cream Frosting

One 7oz. jar marshmallow cream

1/2 cup butter, softened

3 1/2 cups confectioners' sugar

2 tablespoons milk

1 teaspoon vanilla extract

1. In medium bowl, beat marshmallow cream and butter at medium speed with an electric mixer until smooth.  Gradually beat in confectioners' sugar until smooth.  Beat in milk and vanilla.

drunk strawberry cake

this is an easy and very impressive cake. you do not cook the alcohol out, so it is definitely for the over 21 crowd!

1 box strawberry cake mix
3 cups fresh strawberries, sliced
1/4 cup brandy
1/4 cup sugar
1 small (3-ounce) package strawberry flavored jell-o
fresh strawberries, for garnish
1 small container cool whip

1. preheat oven to 350 degrees f.
2. follow cake directions as written on cake mix box. remove from oven and cool cake completely.
3. meanwhile, mix gelatin as directed on box. refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
4. in a medium bowl, combine strawberries, brandy, and sugar. let macerate 20 minutes.
5. using a straw, poke holes all over the cake. pour gelatin into holes and spread over the top of the cake.
6. spread layer of macerated strawberries on top of cake. spread layer cool whip on top of the strawberries. garnish with fresh strawberries. refrigerate for at least 4 hours.
   
   

my answer's for st. patrick's day tuesday take 5

1. have you ever made some thing a certain color for a holiday (i.e. green cookies for st. patrick's day)?
   yes, I do this quite often, I even have neon colored food dye (I know you are jealous)
   
2. what is your favorite green food?
   limes
3. what is your favorite irish dish to make?
   irish soda bread
4. what is one irish dish that you have always wanted to try?
   irish porter cake
5. have you ever had green beer?
   no, but I don't drink beer at all

sopapilla cheesecake, in honor of national cheesecake day

since today is national cheesecake day, I wanted to share with you my sopapilla cheesecake recipe. this recipe is not only wonderful, but it is really easy!!


2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon honey
1/2 cup (1 stick) margarine, melted
1/2 cup cinnamon sugar
powered sugar for dusting

1. unroll one package of refrigerated crescent rolls and line the bottom of a 9 X 13 pan.
2. mix together the cream cheese, sugar, vanilla extract, and honey.
   
3. spread over the crescent rolls.
   
4. unroll the other can of crescent rolls and place on top of cream cheese mixture.
   
5. pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
   
6. bake at 350 degrees for 30 minutes.
   
7. dust with powdered sugar before serving.
   

better than XXX cake

in honor of valentines day, I wanted to share this recipe with you.  my friend jen made this cake one time and I was hooked; rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

1. bake cake in a 9 X 13 inch dish, according to package directions; cool on wire rack for 5 minutes.  using a toothpick, poke holes in the top of the cake, making sure not to go through to the bottom.
2. in a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. let cake cool completely, then top with whipped topping.  decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.  refrigerate and serve right from the pan!

low fat texas sheet cake -- in honor of national chocolate cake day

this is also called mexican chocolate cake or just chocolate sheet cake.  once again, caryn loves this cake but this is the only recipe that michael likes.  it’s a cooking light recipe, so it’s not as heavy as most.

cake:
cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup water
½ cup butter or stick margarine
¼ cup unsweetened cocoa
½ cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

icing:
6 tablespoons butter or stick margarine
⅓ cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
¼ cup chopped pecans
2 teaspoons vanilla extract

1. preheat oven to 375°.
2. to prepare cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour.  set prepared pan aside.
3. lightly spoon 2 cups flour into dry measuring cups; level with a knife.  combine 2 cups flour and next 4 ingredients in a large bowl; stir well with a whisk.  combine water, ½ cup butter, and ¼ cup cocoa in a small saucepan; bring to a boil, stirring frequently.  remove from heat; pour into flour mixture.  beat a medium speed of a mixer until well-blended.  add buttermilk, 1 teaspoon vanilla, and eggs; beat well.  pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean.  place on wire rack.
4. to prepare icing, combine 6 tablespoons butter, milk and ¼ cup cocoa in a medium saucepan; bring to a boil, stirring constantly.  remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla.  spread over hot cake.  cool completely on wire rack. 

note: you can also make this recipe in a 13 x 9-inch baking pan.  bake at 375° for 22 minutes.

eating in austin

I went down to austin today, to see my wonderful sister-in-law and to spend my williams and sonoma gift card. I will blog tomorrow about the goodies that I got from williams and sonoma, but today, let's talk food. for lunch we went to hang town grill. it was really good, but nothing extravagant.

after some shopping, we decieded to abuelos for drinks and dessert and that was the right choice!!

mike and his sister got the house margarita and I got the tropical margartia, they were all great

we decieded to each get a different dessert and share them and they were all wonderful.

mike got flan (of course)

mel got molten chocolate cake

and I got tres leches cake

our new year's eve dinner

for those of you who know mike and I, you know that we never pass up a chance to cook a wonderful meal and last night was no exception. here is what we had:

cheese and crackers plate
mike has become a big cheese fan lately. so, when he stopped at heb on his way home to get a few things, he got some delicious cheeses for us to try. my favorite was the white stilton with apricots

blackberry bellini

frozen blackberries, champagne, vodka, and blue curacao, with a splash of roses lime juice. delicious!!

zuchini chips with horseradish dip
mike cooked up our zuchini fries sliced as chips, and I made my horseradish dip to go with them.

blue cheese vinegrette salad
this was my attempt to recreate the salad that we like so much at 135 prime. I used field greens with sliced apples, blue cheese, and candied pecans. I used the blush vinegreitte for the dressing. although it was not quite the same, it was a really good salad.

beer battered shimp with red pepper bowtie alfredo

several years ago, at a restaurant called Fish Camp near Gulf Shores, Alabama, we had fettucini alfredo with fried shrimp. ever since then, it's been one of our favorite combinations.

molten chocolate cakes with a shot of bailey's irish cream
since they didn't have mike's favorite dessert the other night at 135 Prime, I decided to try this tonight to see if it would work as a replacement. I made my standard molten chocolate cakes and added a shot of bailey's on the top!

current food obessions

so, for those of you who do not know me well, I am very obsessive, especially about my food and cooking. below is the list of my current food and cooking obsessions, hope you enjoy the list.

1. talenti sorbet -- this stuff is out of this world!! here in waco I have only been able to find it at HEB, but those of you in larger cities probably have more options to get it. it is italian sorbet and it is to die for, we have tried quite a few of the flavors, but my favorite is sonoma strawberry. I can talk myself into it because a pint of it is about 1/3 the calories of a pint of blue bell ice cream, unfortunately its also about three times the cost of bluebell as well.
   
2. diners, drive ins, and dives -- I am a food network junkie and mike got me hooked on this show. there is really not much else to say, if you've never watched it, you should give it a try.
   
3. what about cupcakes -- this is a local cupcake shop here in waco (actually it is just a block away from my office) and they have the best cupcakes that you have ever tasted! I am so addicted to them and that is not a good thing with them being so close!
   
4. prime rib from rudy’s barbq -- rudy's is a local barbq chain here in texas and as I have mentioned before, I am a bit of a barbq snob, but rudy's is definitely the best barbq in waco. they have prime rib every week from friday night until they run out on sunday and it is so good. in fact, very few weekends go by that we do not have rudy's prime rib for at least one meal.
   
5. sopapillas from rosas cafe -- for drive thru food, these are pretty good and they always cure any sweet craving I've got.
   
6. hideous pomegranate liquor -- I love the taste of pomegranate, but when I went to the liquor store for some pomegranate liquor, there were 3 or 4 different kinds. the hideous one had lime green on the label, so naturally, I choose that one. it has been wonderful in everything that I have tried it in; orange juice, lemonade, cream soda.
   
7. michael's famous biscuits with fuzzy navel jelly -- as I have said before my hubby makes the best biscuits and the only thing that makes them better is the fuzzy navel jelly from woody's smokehouse in centerville, texas
   
8. the whole foods mega-store in austin -- naturally, as I foodie I love to grocery shop and this is like the mother ship of all grocery stores. I could spend days in here. we try to make a stop in every time we go to austin.
   
9. zucchini fries with parmesan and horseradish dip -- this is one of my favorite snacks and actually one that the boys like as well. I will post the recipe soon here on my blog.
10. le creuset cookware -- this is my favorite cookware (in lime green of course). it makes all my cooking so much more enjoyable and taste so much better.

well, I hope you've enjoyed my list. I know that I have really enjoyed putting it together. hopefully, you found a few new things to try.

molten chocolate cakes in honor of chelsea

in honor of my friend, chelsea's birthday today, I'm sharing with you a recipe that I originally got from her. I'm sure I've tweeked it since then (I can't seem to help myself), but she's the one that got me started on these. chelsea, we still think of ya'll whenever we make these yummy cakes. we miss you guys!

molten chocolate cakes

makes 6 individual cakes

3 oz. Bittersweet or semisweet chocolate, chopped
10 tablespoons unsalted butter, plus extra for buttering
3 Eggs
3 Egg yolks
1½ cups powdered sugar, plus extra for dusting
½ cup all purpose flour

1. Preheat oven to 450 degrees.
2. Butter 6 ¾ cup ramekins.
3. Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly.
4. Whisk eggs and egg yolks in a large bowl. Add sugar, chocolate mixture, and flour. (At this point, you can save the batter covered in the fridge for up to a week.)
5. Pour into ramekins.
6. Bake cakes about 11 minutes, until sides and tops are set, but center remains runny. Run a small knife around cakes to loosen.
7. Turn cakes onto plates and dust with powdered sugar. Serve immediately.