Showing posts sorted by relevance for query american beauty cake. Sort by date Show all posts
Showing posts sorted by relevance for query american beauty cake. Sort by date Show all posts

Monday, January 30, 2012

American Beauty Cake

Do you watch pageants like Miss America? We normally do not but recently we saw a child beauty pageants television show and my youngest daughter thought it was great. She was ready to enter any pageant she could. I didn't want to discourage her but I have a full time job plus a hockey schedule for my youngest son at this time. So, I took the easy route and said, "You know dear those dress cost a lot of money so you really should talk to Grandmom about making you one. Since it is late, you will have to call her tomorrow." Lucky for me, she forgot all about it. However, today she went with my sister and Mom to look at wedding dresses so she may remember after all.
The only reason why I bring up pageants is this week on PQ was the American Beauty Cake picked by Alice of This Home Plate. My cake will not win any pageants for beauty. Now, talent is another category and it would rock. As my son says, this cake is Awesome! Since my cake didn't look the prettiest no matter what angle, I included a more attractive subject. My son didn't care because he was eating.
This cake takes a day to make since it needs to be frozen for at least six hours. It is a rich, decadent dessert. I did cheat and used store bought mousse. Please check out the other members cake for recipes of the mousse. I would definitely make this again especially for a special occasion like an anniversary. My son enjoyed making it with me since all he did was help with the whip cream but took credit for making the whole dessert. Doesn't he look proud?
American Beauty Cake
Cake:
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 1/4 cup sugar
1 Tbsp vanilla extract

Mousse 
Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 tsp. vanilla extract

Directions:
To make the cake:
Preheat the oven to 350 degrees.
Line the bottom of a 9 inch cake pan with parchment paper and coat with cooking spray.
Place the cake pan in a roasting or baking pan to make sure it fits.
Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
Melt the chocolate and butter in the metal bowl stirring until smooth. 
Remove the bowl from the saucepan.
In another bowl, whisk the eggs and sugar together.
Whisk the sugar and eggs into the chocolate mixture until well combined. 
Stir in the vanilla and mix well.
Pour the chocolate mixture into the cake pan. 
In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
Bake for 35 to 40 minutes.
Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
On the cooled cake, spread the mousse filling the pan to the top.
Wrap the cake with plastic wrap and freeze for at least 6 hours or up to 3 weeks.

To make the glaze:
Place the chopped chocolate in a medium mixing bowl and set aside.
In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
Allow the glaze to cool at room temperature.
To assemble:
Remove the cake from the freezer and dip the bottom of the pan in hot water. 
Invert the cake onto a plate and then invert the cake onto another plate so the mousse part is on top.
Pour the glaze over the mousse making sure the glaze needs to cover the sides of the cake.
Allow the glaze to set at least one hour.
After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.
Don't you love his million dollar smile with the missing tooth? He looks like a hockey player.
Did you already know......
-In 1921, a beauty contest was sponsored in Atlantic City to increase newspaper circulation.
-In 1923, Miss Mary Katherine Campbell wins the title Miss America two years in a row. Since her winning, a new rule was instated that no woman can hold the title for more than once.
-From 1929 to 1932, the contest is discontinued due to the Great Depression and bad publicity.
-Miss Maine has never won Miss America.
-The 2012 Miss America winner is Miss Wisconsin, Laura Kaeppeler.

Monday, August 27, 2012

Project Pastry Queen

 I am really glad I joined the Project Pastry Queen. It really made me try new recipes I probably never would have attempted to make like the Pavlovas. (They are my youngest daughter's favorite dessert.) This week's pick was a remake. It was picked by the host Shawnda who had the great idea to start this blogging club.
I debated whether to do it again or not. It was a lot of work. Also, I've been crazy busy. Then I read what I wrote next to the dessert. I wrote to make it next time with peanut butter as suggested by Emily.  It is rich. It is decadent. It is a dessert that is meant to be shared so I made mini ones this time. Please check out the other member's cakes since they are remarkable.
This photo shows the stages of the cake. The first one is the rich flourless cake. I mixed half the batter with peanut butter and topped it. The peanut butter part looks like a heart. The second stage is the center cake. the flourless cake is topped with the mousse that has been frozen. The furthest cake is the finished cake with the dark chocolate glaze topping. It is worth the trouble.
American Beauty Cake Peanut Butter
Cake:

1 cup unsalted butter

12 oz. bittersweet chocolate, chopped into small pieces

6 large eggs

1 cup sugar

1 Tbsp vanilla extract

1/2 cup peanut butter  
Mousse 

Dark Chocolate Glaze:

4 oz. bittersweet chocolate, chopped into small pieces

1/4 cup light corn syrup

1/2 cup heavy whipping cream

1 1/2 tsp. vanilla extract

1/2 cup peanut butter.

Directions:

To make the cake:


  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with cupcake papers.
  3. Place the cupcake pan in a roasting or baking pan to make sure it fits.
  4. Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
  5. Melt the chocolate and butter in the metal bowl stirring until smooth. 
  6. Remove the bowl from the saucepan.
  7. In another bowl, whisk the eggs and sugar together.
  8. Whisk the sugar and eggs into the chocolate mixture until well combined. 
  9. Stir in the vanilla and mix well.
  10. Fill 12 cupcake liners with half the batter.
  11. The remaining half of the batter mix with the 1/2 cup peanut butter.
  12. Top the first layer of batter with the peanut butter layer. 
  13. In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
  14. Bake for 20 minutes or until the cake is set.
  15. Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
  16. On the cooled cake, spread the mousse filling the pan to the top.
  17. Wrap the cake with plastic wrap and freeze for at least 8 hours or up to 3 weeks.
To make the glaze:
  1. Place the chopped chocolate in a medium mixing bowl and set aside.
  2. In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
  3. After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
  4. Allow the glaze to cool at room temperature.
  5. Stir in the 1/2 cup peanut butter.
    To assemble:

    Remove the cake from the freezer.\
  6. Peel off the cupcake liner.
  7. Pour the glaze over the frozen cake making sure the glaze needs to cover the sides of the cake.
  8. Allow the glaze to set at least one hour.
  9. After the glaze sets, cover with plastic wrap until ready to serve.
Recipe adapted from The Pastry Queen cookbook.
Did you already know...
- The author of The Pastry Queen Rebecca Rather began her career as a caterer.
-In 1999, Rebecca Rather opened her bakery Rather Sweet Bakery.
-Rather Sweet Bakery is currently closed but The Pink Pig will be opening tomorrow in Fredericksburg, Texas.

Friday, January 30, 2015

White Chicken Chili

This weekend, I will be cheering for the New England Patriots. I do like the Patriots but it isn't like I even have a choice. My Uncles are ecstatic. My Maine friends are excited. It is the only professional football team I have watched in person. Are you going to watch the game? Or will you be watching the commercials? I think my daughter will only be watching the game for the Halftime show. Since chili is a great dish to make while watching football, I decided to make the dish our cousin made this past summer. It is a little spicy with tender chicken and beans. It is perfect for a cold day.
White Chicken Chili
1 tsp vegetable oil
1 large onion, chopped
3 cloves of garlic, minced
4 cups chicken stock
2 (14.5 oz.) cans Northern beans (drained and rinsed)
5 cups rotisserie chicken, shredded
2 tsp chili powder
2 cups salsa
8 oz. pepperjack cheese, grated

Directions:
  1. In a large pot, heat the oil over medium heat.
  2. Add the onion and garlic. Saute for a few minutes.
  3. Add the chicken stock, beans, chicken, chili powder, and salsa.
  4. Allow the dish to simmer for 30 minutes.
  5. Stir in the cheese and allow to melt.
Recipe adapted from Food.com.

One year ago...............................I made Pepperoni Cheese Bread.
Three years ago...........................I made American Beauty Cake.
Did you already know..................
-The New England Patriots have won the most consecutive games in one season.
-The Carolina Panthers lost the most consecutive games in one season.
-The Tampa Bay Buccaneers have lost the most consecutive games.

Wednesday, August 27, 2014

Eggplant Parmesan

Every time we eat at Olive Garden, I order Eggplant Parmesan. My husband does think I'm crazy. My kids have tried it and like it but they always order something else. Well, I have been receiving eggplant from my farm share lately so I decided to try making it for the kids. My son even at the leftovers the next day. I really liked this recipe a lot. I really can't think of a better way to use up my eggplant.
My poor lonely eggplant! 
Eggplant Parmesan
2 medium eggplants, peeled and cut in 1/2 inch slices
2 tsp salt
1/2 cup flour
4 tsp olive oil, divided
1 cup milk
2 tsp butter
1 cup dry bread crumbs
1 tsp oregano 
3/4 cup Parmesan cheese, shredded
1jar of marinara sauce
 8 oz. mozzarella cheese, slice into thick pieces

Directions:
  1. In a colander, place the sliced eggplants.
  2. Sprinkle the eggplant with salt and allow to sit for 30 minutes.
  3. Preheat oven to 350 degrees F. 
  4. Rinse and pat dry.
  5. On a plate, sprinkle the flour. Set aside.
  6. In a bowl, mix 2 tsp olive oil with the milk. Set aside. 
  7. On a plate, combine the bread crumbs with the oregano and Parmesan cheese. Set aside.
  8. In a large baking dish, pour the marinara sauce. Set aside.
  9. Dip the eggplant into the flour mixture. Shake any excess flour off.
  10. Dip the eggplant into the milk mixture.
  11. Dip the eggplant into the bread crumbs to coat. 
  12. Heat a large skillet over medium heat.
  13. Add the olive oil and 2 tsp butter.
  14. Add the coated eggplant and cook until golden brown.
  15. Place the golden eggplant into the baking dish. 
  16. Top the eggplant with slices of mozzarella cheese. 
  17. Bake the eggplant for 10 minutes. 
  18. Top with some of the marinara sauce before serving. 
Recipe adapted from Recipelion.

One year ago...............................I made Lemon Bars.
Two years ago.............................I made PB American Beauty Cake.
Did you already know......................
-Eggplant is classified as a fruit.
-Eggplant does contain small traces of nicotine.
-In ancient Asia, some aristocratic would dye their teeth black by using the skin of eggplant. (It is said to prevent tooth decay.)

Wednesday, January 29, 2014

Baked Sweet and Sour Chicken

I love Sweet and Sour Chicken from our local Chinese restaurant. Now, I know it isn't authentic Chinese cuisine but it still is one of my favorite dishes. The kids love it. I love it and most importantly my husband loves it. When we order Sweet and Sour Chicken, it comes with this crazy looking bright pink sauce. There are pineapple chunks with cherries and lots of fried won tons. No wonder we like it so much. So, I decided to try this dish on the family. I wasn't sure how my family would react but they loved it. It is pretty easy to make and cooks for an hour so I can get other things completed before dinner. My husband told me when we have this dish again we should double the sauce. The photos reminded me of a Chinese menu.
Baked Sweet and Sour Chicken
3/4 cup sugar
4 Tbsp ketchup
1/8 cup white vinegar
1/4 cup rice vinegar
1 Tbsp Timari soy sauce
1 tsp garlic powder
1 1/2 cup cornstarch
3 eggs
1/4 cup vegetable oil
1 1/2 lbs. chicken breast, chopped into bite sizes
1 cup pineapple chunks
1 bunch green onions

Directions:
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine the sugar, ketchup, white vinegar, rice vinegar, soy sauce, and garlic powder. Set aside. 
  3. On one plate, spread out the cornstarch. Set aside.
  4. In a small bowl, lightly beat the eggs. Set aside.
  5. In a large skillet, heat the oil over medium heat. 
  6. Coat the chicken in the cornstarch then in the egg.
  7. Brown the chicken in the skillet on all sides.
  8. Remove the chicken and coat the chicken into the vinegar sauce.
  9. Add the chicken and vinegar sauce into a 9 x 13 baking dish.
  10. Bake the chicken for 1 hour. Stir the chicken mixture every 15 minutes while it is cooking. 
  11. Remove from the oven and allow to rest for 5 minutes before serving.
  12. Top the chicken with pineapple chunks and green onions. 
Recipe adapted from Six Sisters' Stuff.

Two years ago.........................................I made American Beauty Cake.
Did you already know.............................
-Sweet and sour sauce does originate from China.
-In China, sweet and sour sauce is used for dipping seasfood.
-Since tomatoes are not native to China, the sweet and sour dipping sauces found in China are different from the ones found at the local Chinese restaurants. 

I hope you have a wonderful Chinese New Year on Friday!

Wednesday, August 28, 2013

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!
Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

Directions:
  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
  3. Press the cookie layer mixture into a 8x8 baking pan.
  4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
  5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
  6. Add the flour and sugar to the eggs and mix.
  7. Add the lemon juice and lemon zest to the egg mixture and stir.
  8. Pour over the cookie layer.
  9. Bake the lemon bars for about 30 minutes or until the topping is firm.
  10. Allow the lemon bars to chill before cutting.
Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.
Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.

Wednesday, August 26, 2015

Chicken a la king

I really like easy meals. This is an easy meal. I have been making different versions of Chicken a la king for years. At my house, it is a dish that we all will eat. Now, you can make homemade biscuits or just bake up some biscuits from a can. I have used biscuits either way. My family prefers the homemade biscuits. This dish really is versatile. If you don't like mushrooms, leave them out. If you love mushrooms, add more. If you are vegetarian, leave out the chicken and use vegetable broth. If you are gluten free, well then use gluten free flour. My family likes this dish since it is chicken in a gravy sauce over biscuits.
Chicken a la king
2 tsp olive oil 
1 lb. chicken breast, diced
2 Tbsp butter
1 portabella mushroom, chopped
1 cup onion, chopped
2 stalks celery, chopped fine
1 carrot, diced
2 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbsp all purpose flour
1 cup chicken broth
1 cup white wine
1 bay leaf
1/2 cup half and half

4 freshly baked biscuits

Directions:
  1. In a large skillet, heat the olive oil over medium heat. 
  2. Add the chicken and saute for 2 minutes. 
  3. Add the butter to the pan and allow to melt.
  4. Add the mushroom, celery, and carrot. Saute for 3 minutes. 
  5. Sprinkle the dried thyme, salt, and pepper. Saute for a minute.
  6. Sprinkle the flour over the vegetables and mix.
  7. Add the chicken broth, wine, and bay leaf. Allow to simmer for 5 minutes. 
  8. Mix in the half and half. Allow to simmer for 5 minutes.
  9. Continue to allow the mixture to thicken until the chicken is cooked through. 
  10. Serve the chicken with the thicken sauce over the biscuits.
Recipe by Jen of Sweet Morris.

One year ago................................I made Eggplant Parmesan.
Two years ago..............................I made Ravoli in White Sauce.
Three years ago............................I made American Beauty PB Cake.
Did you already know.......................
-The origin of Chicken a la king is unknown.
-From several different claims, Chicken a la king was created as early as in the 1880s.
-Chicken a la king was very popular in the 1950s.