Wedding cake is one of the most important elements in today's weddings. There is a simple white business, the cake has become almost as key to dress the woman's. Therefore, brides want their bread absolutely spectacular, and many special-order jewelry even wedding cake decorating. Cake Jewelry is a very popular concept of design focus. It requires more traditional place fresh flowers or icing decorations. Wedding cake jewelry is particularly popular as the cake topper instead of old-fashioned bride and groom figurines. Brides and their baker can find more ways to use cake jewelry to create a one-of-a kind clothing. Effect of cake should enhance the overall look and style of the bride. Brides wearing crystal jewelry bridal sets like the idea to add some shine on their wedding cakes. For brides who chose the more modest look bridal jewelry sets pearl hand, there are also some beautiful cake decorating are available to coordinate.
cake toppers for wedding cakes jewelry spray
Nothing is more incredible than a crystal rhinestone tiara perched on top of your cake. This is one of the most fantastic cake jewelry, and most royal and fabulous. A big shiny crown cake looked fit for royalty. It is a cake topper that is likely to be chosen by brides who do not have enough courage to wear a crown on their head, but love the look. Having cake bride wear the crown allows to choose a more delicate tiara for her use while still getting a great design her wedding ring. The chance of having the proverbial cake and eat too!
cake toppers for wedding cakes jewelry spray $30.00
If a wreath up on your cake is not quite what you have in mind, there is still plenty of other beautiful jewelry for the cake. Crystal and rhinestone flower accents is amazing when placed in the level of the wedding cake. They are so eye catching that you do not need to use more than a few at every level. A very sophisticated look is to use a series of crystal leaves dripping down one side of the wedding cake on a diagonal. Brides like pearls should never be left out of fun. A very popular design of the cake to decorate the edge of the base or top of each cake with faux pearls. It is a treatment for a simple and classic wedding cake. Pearls arranged in a diamond pattern across the cake is another beautifully designed and works very well for a summer wedding, how to simulate the look fresh and pretty Swiss dot fabric.
vintage wedding cake beads jewelry
There is another way of using pearl jewelry cake relations with another current trend. A crown of pearls, or pearls and crystals, designed with a crown shape makes a wonderful cake topper. Stand it on its side for the best effect. To create a truly special look, you can have your monogram within wreath, perhaps in a contrasting color to stand out. Jewelry is not just for brides May! One of the best parts about jewelry cake is that it end with a special souvenir of your wedding that you can display or wear. This is a great way to make your wedding cake not only spectacular, but to also create a lasting memory as well.
This last year has been a true learning curve for my recipe blog. I mean that quite literally, because I have taught myself how to make recipes for the very first time! I had so much fun learning how to make my own Semolina Gnocchi, just by watching a television show.
I literally paused the video to try and figure out how Lydia Bastianich made her Sardinian Sausage Sauce and Ciccione pasta. I couldn't find the recipe online, and I didn't have her cookbook. I felt like an honorary Italian for a day.
I also received a very unexpected surprise-- I won a contest for making "Eggs In Purgatory"!
I was given a $500 spa gift certificate and give a one year's supply of coupons for Eggland's Best Eggs. I have been spreading out the enjoyment of massages at a local spa, and I'm sad to see generous supply of my free eggs are dwindling. This recipe will also be featured in an upcoming cookbook from Ladies Home Journal.
I am looking forward to the return of grilling season. One of my favorite recipes I created was this Lamb Burger, glazed with fig jam and caramelized onion. Just looking at this photo makes me drool at the memory biting into this, and tasting the feta cheese that I had stuffed in side.
I am mourning the loss of our tomato garden, because this Seared Scallop and Pasta dish is not only super fast to make-- it's one of my favorite recipes that I've made.
I reconnect with my Mexican roots by learning how to make a very easy-- and really good-- Tex-Mex Chili Gravy. At last, I could have my favorite cheese & onion enchiladas, right at home. This is comfort food!
I finally learned how to make my own soft pretzels, and these were much easier than I thought they'd be. These were a big hit for my annual Oktoberfest party. I won't be waiting a whole year to make these again.
I love to bake, and I have to give this Savory Crostata pastry my own special award for it's flavor. The pastry is tender, and the addition of marscarpone and Parmesan cheese yielded a flavorful pastry that made me do a happy dance.
The filling enabled me to use our homegrown Swiss Chard, ricotta cheese and leeks-- I loved this, and it's a perfect meal to serve to a vegetarian. I must make this again-- soon!
I have a sweet tooth, indeed. Lemon is my chocolate, without a doubt. I created this Lemon Curd Ice Cream when I was gifted with a jar of homemade lemon curd.
This photo doesn't begin to do justice to the success of this recipe. It was creamy, and the lemon balance was perfect. I'm watching our Myer lemon tree very closely, because I'm going to make my own homemade lemon curd and more of this ice cream. This is my favorite ice cream recipe, so far.
Strawberry season is months away, but I can guarantee that my son will be begging me to make this cake again. This is a Cook's Illustrated winning recipe. The sponge cake is one that I've used for other recipes.
I am a fan of the Pioneer Woman's recipes, but I have to limit how often I make them. If I had her busy life on a cattle ranch, maybe I could indulge in many of her butter-laden recipes. However, I can see myself eating a slice or two of her Perfect Pound Cake. Ree Drummond knows how to pick great recipes!
One of my most memorable moments was actually meeting a Food Blogger, that I'd only known via email or phone. We finally got to meet, in person, and I was looking forward to it for weeks. I talked Monica, of "Lick the Bowl Good" into flying out from Texas. She agreed to be my roommate and travel companion in San Francisco. I drove 2 hours north to pick her up at the airport, and the adventure began! We attended the Foodbuzz Food Blogger Festival, along with over 300 bloggers from around the world! Even though I'm old enough to be Monica's mom, I didn't feel an age barrier between us. I felt as though our meeting was simply a formality because we got along great and shared a lot of laughs.
Foodbuzz arranged for gourmet food trucks to be parked inside Ft. Mason. Here is a local chef and friend, Todd Fisher and his lovely wife (Ada) posing with Monica. Todd presented a winning recipe from Fresh Express-- which is located in the Salinas Valley where I live.
Of course, we tooled around San Francisco in my car. (We won't talk about how I lost my wallet, and someone turned it in for me. Or, our adventure through some sketchy parts of San Francisco at night-- trying to navigate back to our hotel.
Other lovely "faces" from the Foodbuzz even is (top left) Joan of Foodalogue, and lovely Val of More than Burnt Toast. I loved meeting this lovely young gal from New Jersey, Allie of "All I Eat Food!"
(Bottom Left) ...and, Monica's wonderful husband "Mr. H" flew in from Texas on the last day of the Blogger Festival. I've forgotten the name of the girl with the gorgeous hair, but I do remember she was from Vermont. Such lovely ladies, aren't they?
It was bittersweet saying goodbye to my Texas friends, as I drove home, while they stayed in San Francisco for a couple more days.
In the summer of 2010, I had to make a huge adjustment in my work schedule. I'm gone from early morning until almost 9:00 at night. As a result, I find that time has become very scarce to edit and post recipes that I've made. I'm a perfectionist, yes indeed. Each post is about a two-hour investment for me, as I try to decided which of the many photos I take will best show you how I made something. I do my best to carve out time to post at least one or two recipes per week.
I'm so thankful to all of you who visit my blog on a regular basis. It is my joy to share with you-- and to show you-- the dishes that I prepare for my husband and my son. I have come a long way in how I photograph food. I've overcome my aversions to certain foods-- such as curry, butternut squash and garbanzo beans! I still have many recipes on my "Bucket List" that I hope to learn. Many of the inspirations come from you!
Tomorrow is the last day of 2010. Overall, I feel very blessed with all that I have. I'm looking forward to another year of new recipes and good health for all of us!
Today is the day to think about is diet. You have worked hard to think of birthday presents, cards and party, but for his birthday cake? You may think that you can go to the store and pick up a beautiful cake, throw a few candles and cake for all this sorted out there. Wait a minute, that it will not. The great event of the year, all the friends and family will be. Everyone wants a piece of cake to have. It is a tradition and it is a tradition in some countries. Cake is the most important part of the page.
multi colored sweet sixteen cakes
We can be of different types of dough, because the girl's birthday and he loves to be loved. Do any point of chocolate cake, if you hate chocolate biscuits and wants does not exist. Receive and decide the type of dough, and then see if you need to ask a friend or a bakery that makes cakes birthday cake. But still we commemorate the birth in a girl with her birthday cake to look. Yes, you can tell from the picture of the dough. But there is something else that you have? Am I missing something from idea to simply make the dough?
pink and silver sweet sixteen cakes
You need to talk with an expert, but it is something else. Decoration of the top cake. Currently can not be too thrilled, but you can wait and see what can be done. Sugarcraft of art in itself, but you can constantly remind the most beautiful sugarcraft made.
sweet sixteen zebra striped cakes
You made a model or a bouquet of using this technique. Here is a beautiful sugarcraft. You've done a little decorating, and then that food will be cut and eat the cake eaten. But you can also add a model or scored with a substance paste flowers. It makes absolutely inedible paste flowers, but here is brilliant news, models, or the flowers will remain absolutely the same day, fifty years after they first appear. You can also enter them in the dome will be reminiscent Show full birthday cakes and decorations continue to get the dough.
It saves time and again, delicious desserts, cheesecake is not looking that you might consider. But a good deal, we all require almost no preparation time are some of the easiest dishes you can find. In some cases, it does not provide good suggestions to offer guests something to be incredibly simple treatment can be. All, you are less than 30 minutes every day you're back in the kitchen looks like you can make the creation and rapid change with a few simple best. One good way is the sour cream cheese cake.
chocolate cheese cake
The fastest way to get a premade crust is not going to start to get bread and cheese cake. Graham cracker crust and then to prepare this simple and traditional baking of the crust to avoid potential advantage of the help. Uh, you accept the moment and a few other options you have, you will need to explore. Maps of chocolate, vanilla wafers, and you and you add a combination of different flavors in a dish that can be used to create other options would be. Just your standard recipes you can make the necessary changes so that you know what you must.
pumpkin bundt cake and cream cheese glaze
Also, put the number of shells to create a number of companies are charging. If you have time, or your ability to actually not sure about baking, it can easily be done. Just a recipe for anything with cream cheese, sugar, lemon juice and a variety of other products make this disc more phone calls, please note that. Ultimately, the choice of charging process and the settings you have to come down.
cream cheese pound cake
Eventually you will find an excellent option to consider a few. Precut fruit and candy and even improve the flavor and taste can be put on. If you also add back a little bit you have enough time to sit down the entire mixture added to the confidence, you can create a cheesecake.
Do, With cream cheese and sugar until smooth and blend them. Then gently add the vanilla and sour cream. Once this is complete, cool martinis neeseo won. Then Pour the mixture into crust. Place a thin layer of cherries on the top of the refrigerator. Sub-projects have already been chilled.
Pound cake comfort food. O mother, grandmother and warm in the afternoons at home with the aroma reminds us all with warmth and anticipation fill the room. buy a real cake in an oven is an option, but what is the best pound cake recipe to come up with a painstakingly detailed and continuous application instructions, especially when you do this. The best cake recipe free Tissue, Pound cake moist while it is great. free dry a bit hard to swallow a cake, but the right consistency and texture of tea, coffee or cold drink with a perfect combination. detail by following a recipe, make sure the margarine, white sugar and flour and yeast and for all purposes to have the best cake recipe. These ingredients are mixed properly and the right amount of heavenly good moist, delicious cake can.
cream cheese pound cake
Free Guide to the best cake recipe, One might think the contrary, it is relatively easy to make a cake. Unlike other cakes that require a pre-heating the oven, the cake is needed. However, the grease necessary for the cooked pasta and transfer to another container and make sure you stick the cake will be baked to make sure he keeps the shape of the pan. In a large bowl, margarine, oil and sugar until smooth and creamy, these substances must. The best cake recipe, but it does not distinguish between different methods of cream ingredients in an electric mixer is the best way would be to use. After other people, but beat flour and milk alternately until the very well accepted. And the effects of sifted flour mixture and all the self-raising flour, a combination. Dough is ready, the mixture is poured into a greased baking sheet ready. An hour and fifteen minutes Cooking time and oven temperature in degrees Celsius, has three hundred and fifty. The advantage of finding the best cake recipe free, Always available for a pound cake and a clear favorite. This is the best thing about the cake and ice a little decorating all kinds of meetings into a cake with only delicious but beautiful is not perfect.
lemon pound cake
Pound cake comfort food. O mother, grandmother and warm in the afternoons at home with the aroma reminds us all with warmth and anticipation fill the room. Take 1 pound of bread is an option, but what is the best pound cake recipe to come up with a painstakingly detailed and continuous application instructions, especially when you do this. The best cake recipe free Tissue, Pound cake moist while it is great. When dry, it is hard to swallow a little, but what the right consistency and texture of tea, coffee or cold drink with a perfect combination. detail by following a recipe, make sure the margarine, white sugar and flour and yeast and for all purposes to have the best cake recipe. These ingredients are mixed properly and the right amount of heavenly good moist, delicious cake can. Free Guide to the best cake recipe, One might think the contrary, it is relatively easy to make a free cake. Unlike other cakes that require a pre-heating the oven, the cake is needed. However, the grease necessary for the cooked pasta and transfer to another container and make sure you stick the cake will be baked to make sure he keeps the shape of the pan.
butter pound cake
In a large bowl, margarine, oil and sugar until smooth and creamy, these substances must. The best cake recipe, but it does not distinguish between different methods of cream ingredients in an electric mixer is the best way would be to use. After other people, but beat flour and milk alternately until the very well accepted. And the effects of sifted flour mixture and all the self-raising flour, a combination. Dough is ready, the mixture is poured into a greased baking sheet ready. An hour and fifteen minutes Cooking time and oven temperature in degrees Celsius, has three hundred and fifty. The advantage of finding the best cake recipe free, Always available for a cake and a clear favorite. This is the best thing about the cake and ice a little decorating all kinds of meetings into a cake with only delicious but beautiful is not perfect.
The average US citizen consumes about 67 pounds of beef every year. That is a huge amount of beef which is most likely not grass fed, but rather corn fed and full of antibiotics and hormones. The problem that the US has is simply supply and demand. The beef industry cannot keep pace with the demand of beef in the US so manufacturers (I won't call them farmers) have decided to feed their cattle corn in order to make them bigger within a shorter period of time. Obviously corn is not a natural and organic source of food in a cattle's diet, so their bodies react differently when compared to eating natural grass. Since corn is not a natural dietary source of their diets, the cattle become larger and almost deformed when compared to normal grass-fed cattle. By altering the cattle, disease is increased and manufacturers also inject hormones and antibiotics to help with the growing process and make sure that the cattle don't become sick. This also adds a huge risks to human consumers because all of the hormones and antibiotics that is injected into the cattle is transmitted into the human consuming the meat. Corn-fed cattle are also confined in small spaces because there isn't enough room for the massive supply of cattle needed for consumers. Since they are not allowed to roam and eat natural diets they are reduced to confined spaces and are forced to stand in their own filth. All of that filth and sewage is transferred to the final meat product and thus, you.
Beware of Recalled Meats
Every few months or so their is a massive recall of tainted beef and those are the only recalls we hear about, there are probably many more that the FDA and the government keeps under the sheets. You may be asking why would they do that but the meat industry is big bucks, so it wouldn't surprise me in the least. There is a solution to this mass productive debacle, you can buy grass-fed beef, but grass-fed beef is expensive and difficult to find. The problem is the government funds these big business corn-fed beef "farms", and thus, it's even more of a challenge to find grass-fed and natural beef. The best solution that I can present is instead of buying beef, buy bison meat. Bison is more reasonable in price compared to grass-fed beef and it's also a game meat, which means it's naturally lower in fat and low in calories. Bison meat is easy to find and purchase, and it's becoming more and more popular in the United States. Bison is more tender and since it's so lean, you won't feel guilty about having a burger (and it even tastes much better than a dry beef burger). Bison burger has less total fat than most meat products including pork, chicken and most fish. Bison also contains more iron than most meat products. Here is a brief nutritional statistic of a typical 3 oz. serving of bison meat:
Calories 152, Total Fat 7 grams (3 grams saturated fat)
Excellent protein with 40 grams, which is 84% of the daily value (DV) in a 2,000-calorie diet.
60 milligrams of cholesterol or 20% of the daily value.
Ground bison is high in vitamin B6 17% DV, B12 35% DV, iron 15% DV, and niacin 25% DV
Sources: Bisoncentral.com, Nutritiondata.com
Regular ground beef:
Calories 230, Total Fat 15 grams (6 grams saturated fat)
22 grams of protein
75 milligrams or 25% of the daily value of cholesterol
12% iron for your DV
Source: Nutritiondata.com
By consuming and purchasing bison meat or grass-fed beef, you can promote the organic and natural farmers in the US and this also promotes and helps the environment because if cattle and bison are allowed to live in open pastures and not in confined spaces, then other elements of the environment can strive and prosper. So by eating bison or grass-fed beef you can be both eco-friendly and nutritionally sound.
carrot cakes have never been more popular! Back in the day, these cakes tasty treats are rare. Many people only rarely have the luck to eat this dessert. It is also true that these cakes are not so popular - because of its unique premise and pretty rare. As a result only a handful of people know the secret of its delicious flavor. As a result of only a few bakeries and pastry chose to make this dessert for your customers. The fact is the carrot cake for dessert and it was a cake that everyone should enjoy. It is a pleasure to be enjoyed at any time.
decorating a carrot cake
The basic idea behind creating this cake is made with ingredients of the cake is not used before. Deviating from tradition, after all the carrots are vegetables in stews and casseroles, but never something like dessert. And now, with this wonderful combination, carrots are finally available as a piece of dessert! To ask those who have come to the list as favorite dessert carrot cake ever heard describe the charm and appeal of this wonderful treat as delicate and light taste. Instead of the usual rich and sticky cake, a piece of cake that is light, fluffy and very delicate. Each segment is in heaven and of course, healthy and at the same time.
carrot cake frosting
Carrot cake for dessert was hailed as the healthy choice for those who are not willing to take more sugar than they need. Under the desserts carrots have more sugar as other traditional sweets. Therefore, it is seen as a better option for those who are trying to lose some weight but still want a tasty treat for dessert. This piece of cake is also seen as one of the easiest to make a sugar-free counterpart. Most desserts are many out there can not make that claim. Have a piece of this dessert more guilty only adds to the fun.
carrot cake pillsbury
Where can you find a dessert that is delicious, healthy, and also closer to free from blame? It is only through the light carrot cake you can find this combination. Using the sensitivity of our favorite ingredient of orange, is all about carrots for dessert today. This dessert is a must try for yourself. Try some and see for yourself what makes this simple dessert is so popular among so many!
Whatever happened to my childhood Christmas time-line? As a kid, it seemed as though that special day of our family gathering to celebrate on Christmas Eve would never come. Being of German descent, my mother would make a traditional German dinner and then the kids would disappear into our bedrooms. We couldn't come out until we heard Mutti ringing a bell to signal that the "Krist Kindlein" (Christ Child) had come. Our parents weren't particularly well-to-do, but my memories were that gifts were abundant.
Now that my parents are gone, I try to carry on the traditions to my own son and niece. German Stollen is very much a part of my Christmas childhood memories. I've never made my own Stollen, and it's been my Recipe Bucket List for several Christmas's past. In the meantime, I have resorted to buying German Stollen's from Trader Joe's. They're not bad, as long as you eat a slice with a cup of coffee. A few days ago, I spotted King Arthur Flour's recipe for their Easiest Stollen. Traditional Stollen is made with yeast; this version uses ricotta cheese and baking powder. I was intrigued, and grateful, to find a short-cut since December 23rd was the first-- and only-- day that I had to bake something to give as gifts.
There are two ingredients that King Arthur recommends to make this recipe-- Buttery Sweet Dough Flavor and Lemon Oil. I fell in-love with the Buttery Sweet Dough flavor, about a year ago. It smells like yellow cake batter, and it gives a special flavor to any of your baked goods. Trust me, this is one of my favorite products that I order from King Arthur Flour's website (yes, I pay for it... I'm not given this for free). The lemon oil is a great product, because it's a natural product, made from the lemon rind (unlike lemon extract). Is it required that you use these? No. The lemon oil is a shortcut from having to zest lemons, and I think it packs a great punch of lemon citrus. Of course, you need pure vanilla.
As you can see, I shop, often, online at KAF-- I bought this European candied mix peel, last Christmas. It was destined to become Stollen. It never happened, so I used half to make an Easter Ricotta Pie. The other half was exactly enough to make this stollen recipe-- and it was still good to go! You can use any kind of dried fruit-- cranberries, raisins... whatever you like. If I didn't have this fruit, I would have chosen golden raisins because they are very traditional.
Almonds are the traditional nut to add to Stollen. I didn't have slivered almonds, but I always keep a bag of sliced almonds on hand. These are already toasted, which really brings out the flavor.
For the dry ingredients, we need flour, salt, baking powder and salt...
For the wet ingredients, we need ricotta cheese, vanilla. Add lemon zest or use the optional lemon oil and Buttery Sweet Dough Flavor...
...give it whisk and smell. Wow! The aroma smells so good with the vanilla, lemon and emulsion!
The dry ingredients are whisked together, and then the nuts and dried fruit is added...
Now, we need COLD butter.
My shortcut is to grate cold (or frozen) butter. It works great!
Time to make dough!
With a stand-mixer, it takes a minute or two (or, you can do this by hand).
Perfect!
Now, we add the wet ingredients...
...and mix until the flour is just moistened. Don't overwork it!
Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together.
Cut the dough in half. In my case, I cut the dough into thirds. I was going to give two away, and keep one for "us".
My own "twist" to this recipe was to add a very traditional ingredient-- Marzipan. I love it. Skip it if you don't like it...
I decided to make one Stollen without marzipan and two with (guess which one is for "us"?) Now fold the Stollen in half, leaving the top half a little short of the edge. (I have read that the shape is to symbolize the Baby Jesus wrapped in swaddling clothes.)
These are baked at 325F for about 40 minutes. Because these are smaller (at 3 Stollen), I set my timer for 25 minutes. They are perfect and smell really great! To me, they seemed more like a large cookie..but I carried on with the next few steps:
Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar.
Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. I know this appears to be a bit excessive, but trust me-- it's how the German's roll (said with affection).
Now, for the moment of truth...
VERDICT: This recipe gets the O-M-G rating from me! The stollen reminds me of Biscotti, without the crunch of a second bake. The outside texture is a little crunchy, which isn't how must authentic stollens are. However, the inside is moist and has just the right amount of density to it. The flavor... (rolls eyes). I think the Buttery Sweet Dough flavor is something you have to experience. The flavor tastes like vanilla, lemon and butter. The fruit is just the right amount. The powdered sugar coating give just the right amount of balance. I'm beginning to have my first pangs of greed selfishness.
One Stollen was devoured by my husband and son. They love it! I set one Stollen on the table, unsliced. Is this a subliminal message "look, but don't eat"?
The next day, I unwrap the third Stollen, and give it a fresh dusting of powdered sugar.
VERDICT #2: I think these taste better after a day...or two. The spirit of giving is alive and well! OK, so I didn't give these away. I shared them. This is a new Christmas tradition for me to make, only I'll quadruple how much I make. I can't believe I'm saying this, but I like this recipe better than the yeast type of bread. Seriously. I don't think I'll wait an entire year to make this again. A slice, or two, of this with a hot cup of coffee brings back memories of watching my Mutti dunk hers with glee.
I used Random.Org to choose a number so that I could announce the winner of my Tate's Bake Shop Giveaway. The number was 21, which goes to:
It's a toss up between chocolate chip and frosted sugar cookies!! I keep seeing the Tate's cookies everywhere but have yet to try them. Yum!
Congrats, and please email me at foodiewife (at) gmail.com so that I can forward your mailing address to the nice folks at Tate's Bake Shop.
In closing, I'm amazed that my goal of exercise, and cutting back on eating the treats I've been baking-- well, I've lost nine pounds since December 1st! Now that the holidays are over, I'm going to start posting some of the recipes I've been making that are not loaded with as much butter and heavy cream as I'd fallen into a habit of eating.
