Mad Tea Party, are you in

post from Ya Salam Cooking on 13 June 2009 07:46:00 PM. © Ya Salam Cooking

June 27th, Mad Tea Party hosted by A Fanciful Twist but parties taking place all over the blog world. Have fun and make a mad tea party at your house or anywhere else you would like. Visit the main party but make sure to make a post about your party as well and then we will just party hop around to everyones blog and have loads of fun. I am excited, what about you?

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http://themiddleeasterncook.blogspot.com/2009/06/mad-tea-party-are-you-in.html

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Tasting Dinner #2

post from Aprons Optional on 13 June 2009 05:46:00 PM. © Aprons Optional

Cajun Theme

Amuse Bouche: Fried Catfish Po' Boy. Cajun Aioli. Spicy Green Bean
1st Course: Oysters Two Ways. Grilled Oysters. Parmesan Crust. Raw Oysters. Mustard Gelee. Tabasco Granita.
2nd Course: Gumbo "Sushi". Andouille. Shrimp Roux. Pickled Okra
3rd Course: Muffaletta Beignets. Mortadella Mousse. Olive Salad. Provolone Fondue. Crispy Salami Crumble
4th Course: Shrimp Etouffee. Jalapeno-Cheddar Cornbread Puree
Dessert: "Bananas Foster" Pain Perdu. Roasted Banana Ice Cream. Rum Glace

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http://apronsoptional.blogspot.com/2009/06/tasting-dinner-2.html

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Muffin Tops

post from Cake Talk on 13 June 2009 03:41:00 PM. © Cake Talk

But no, I am not referring to the part of one's upper torso that sticks out from too-tight pants (although that's the closest modern reference). Or even the Seinfeld episode about the tops of muffins.

I am talking about the bulge some cakes have when the icing between the layers is put on too thickly and has nowhere to go but out.

I'm sure you know what I mean... I see it all the time on home-baked cakes, and even on bakery cakes. It happens when the decorator gets a little too friendly with the butter cream icing, laying it on thickly between the layers. And not realizing that cake can be heavy. Or that icing gets soft at room temperature. Too soft to hold up under a layer of cake. With nowhere else to go, it oozes out the sides and creates an unsightly bulge. Unless of course you don't ice the sides, and then it can be almost artistic.

Our bakery is strictly divided by age on what to call this phenomenon. Us older folks call it a (midriff) bulge or love handle. The younger folks call it a muffin top. Whatever you call it, it looks terribly unprofessional, no matter how much you (or your customers) love icing.

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http://feedproxy.google.com/~r/CakeTalk/~3/fjOYQmnc78w/muffin-tops.html

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Iron Cupcake Challenge June 2009- Summer Berries
Entry #1

post from Fields of Cake and Other Good Stuff on 13 June 2009 11:57:00 AM. © Fields of Cake and Other Good Stuff

It is funny how obsessions and addictions work. You think you can quit at anytime with no adverse effects...it will all be good...no problem. I have been unable to make cupcakes for a few weeks due to other ... things and I gotta tell you...IT WAS HARD! I do NOT like not making cupcakes...it KILLED me to miss last months challenge...I literally had 9 savory cupcake menus waiting to play with...alas...time and $ did not permit...so I skipped...I was sad...and I needed my cupcake fix!

I will not allow that to happen again...even if I have to beg, borrow or steal! I gotta have my cupcakes!

This month's ICE challenge is Summer Berries. Yummmmm. For my first entry I present to you, Chocolate Peanut Butter and Jelly Cuppies. WHAT??? What is this crazy concoction you say? Well let me woo you. This is a dark chocolate moist cupcake, filled with black raspberry jam and a fresh raspberry that has been filled with local wildflower honey, then it is topped off with smooth, creamy, make your heart melt peanut butter buttercream and a smear of more black raspberry jam. Woo'd aren't ya! I was so happy to be back in cupcake baking land that I literally almost started to cry from joy...I am a geek. These are really, really, really good. Really good. Did I mention they are really good? So good in fact that Little J actually ate the whole cupcake without dissecting it first. That never happens! Ever. High praise from the Little J!Here is all the important fun stuff...(you know..other than the recipe) Our June ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH, http://www.etsy.com/shop.php?user_id=5021935
A groovy linocut piece from BLOCKHEAD PRESS http://www.etsy.com/shop.php?user_id=6108705
a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don?t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .
And a HUGE thank you to THE Cupcake Queen herself over at No One Puts Cupcake in a Corner...she just rocks! And nowwwwww (cue the drum-roll)THE RECIPES:Dark Chocolate Cupcakes
INGREDIENTS2 cups all-purpose flour3/4 cup unsweetened cocoa powder1 1/2 cups white sugar
1/2 cup dark brown sugar2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2 eggs1 cup cooled, strong coffee1 Tbsp. vanilla extract1 cup buttermilk1/2 cup vegetable oil DIRECTIONSPreheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt.
Make a well in the center and pour in the eggs, coffee, creamer and oil. Stir just until blended. Spoon the batter into the prepared cups, dividing evenly.Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes. Cool in the pan set over a wire rack. Peanut Butter Buttercream 1 1/2cup smooth peanut butter (I use Jif)1 can magic caramel1 lb. unsalted butter (room temp)1/2 lb. salted butter1/2 3 oz. package vanilla instant pudding mix1/3 cup heavy cream1/2 cup powdered sugar In small bowl combine peanut butter and magic caramel and set aside.In mixer combine butters and pudding mix on medium high speed until light and fluffy, turn down to low and slowly add the cream, beat to combine then add the peanut butter mixture. Beat really well, about 4-6 minutes. Turn down to low again and slowly add the powdered sugar, beat on medium high for 5-6 minutes or until really light and whippy. SUPER GOOD!

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http://fieldsofcake.blogspot.com/2009/06/iron-cupcake-challenge-june-2009-summer.
html

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Butchering a pig: Jeffrey Ruhalter, a video

post from tommy:eats on 13 June 2009 09:05:00 AM. © tommy:eats

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http://www.tommyeats.com/tommyeats/2009/06/butchering-a-pig-jeffrey-ruhalter-a-vi
deo.html

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Top Chef: Masters

post from Wannabe TV Chef on 13 June 2009 08:05:10 AM. © Wannabe TV Chef

Originally posted at Edible TV on June 12, 2009.Wednesday night saw the premiere of a show I have been waiting for since I learned of it. Top Chef: Masters (Bravo) is an all-star chef competition featuring 24 of the top chefs in North America. This, hopefully, is the cooking show I have been waiting for since [...]

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http://wannabetvchef.wordpress.com/2009/06/13/top-chef-masters/

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Self Frosting Angel Food Cake

post from The Cutting Edge of Ordinary on 13 June 2009 04:03:00 AM. © The Cutting Edge of Ordinary

Are you for real?? That?s what was going through my head when I read the post for self-frosting angel food cake on Lynn's site.

I love me some angel food cake, but add in a crunchy topping that does all the work by itself and whoa doggy, you have a dessert to die for.

The kids saw me making these and thought I was making marshmallows again.

Not overly sweet, topped with crispy, crunchy coconut topping, these would be perfect to pack for a picinc lunch or cookout.

Self-Frosting Angel Food Cake
Recipe from Cookie Baker LynnPrintable recipe
6 eggs whites at room temperature
½ teaspoon cream of tater
1/8 teaspoon salt
¼ cup plus 2 tablespoons sugar
½ cup sifted cake flour
½ teaspoons vanilla
1/8 tsp almond extract
½ cup flaked coconut

Preheat the oven to 325. Position the rack in the center of the oven.

Beat the egg whites until foamy. Add the cream of tarter and salt. Beat until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, until stiff peaks form.

Sprinkle the flour over the egg white mixture and carefully fold it in. Gently fold in the flavorings.

Pour batter into an ungreased 9-inch square-baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pan about 40 minutes. Remove cake and cut into squares to serve.

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http://thecuttingedgeofordinary.blogspot.com/2009/06/self-frosting-angel-food-cak
e.html

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Now U-PICKing fresh Lavender!

We had our 1st U-PICK of Fresh Lavender yesterday on the farm. And so it begins! It will just get better everyday from now until frost. Come pick a bouquet and chill at one of the most beautiful places in Hood River. There is a reason why we are an Oregon Tourist Attraction!!!

Your Ad Here

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http://hoodriverlavender.blogspot.com/2009/06/now-u-picking-fresh-lavender.html

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Salsa stuffed Grilled Avacados

Taste Level: VGRCost: $20 and underServes: 4Prep Time: 5-10 min.Cook time: 5-10 min.Difficulty: 1Looking for something to throw on the grill along with a burger or steak? Look no further! I read about grilled avocados some time back on a cooking forum and thought to myself, "Why would I want to[...]

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http://www.cookingforzo.com/2009/06/salsa-stuffed-grilled-avacados.html

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Waiter There's Something In My... Tapas

Tapas is the theme for this months Waiter event.

Ingredients-wise we are talking of all things Spanish - beans, morcilla, seafood, olives, herbs, chorizo, rice, saffron, and olive oil in abundance. Freshness being the key. Of course tapas, being tapas, one dish is never enough! Your recipes please then, by the end of the month if you could be so kind.

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http://www.ismyblogburning.com/waiter-theres-something-in-my-tapas

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