Friday, March 26, 2010

Bunnies and Babies

It has been a busy week around here! I hosted our neighborhood bunco and decided to do an Easter-y dessert. At Michaels a couple weeks ago I saw these adorable eddible bunnies, and just had to get them. They went perfectly on these peanut butter cream cheese truffles with a white chocolate bottom and milk chocolate top. They were perfectly bite sized to eat while we played.
Today my mom's group got together for a baby shower playdate. Knowing that our friend is having a girl I went with a pink raspberry cream cheese buttercream on my favorite chocolate cake. My favorite flavor combo is chocolate and raspberries, and these were divine! Good luck Erin, we can't wait to meet our newest "sprout"!!

Sunday, March 14, 2010

Mango, Avocado and Black Bean Salsa


Mango used to be one of the things on my "I wont eat it" list along with pears, organ meats and Spam. For some reason I thought I hated them and now I'm wondering why I ever thought that. Luckily on a Mexican cruise with the husband a few years ago I got a mango margarita and it was absolutely delicious. I guess if you mix anything with enough tequila it will make it taste great right?

Mango, Avocado and Black Bean Salsa

I love the sweet and salty combo of this. Guajillo chili powder is pretty spicy, so if you don't like too much heat you can omit it or use your favorite milder chili powder.

1 large clove garlic, minced
1/4 c cilantro
1/4 c lime juice
1/8 c olive oil
2 tsp apple cider vinegar
1 tsp salt
1/2 tsp cumin
1 tsp guajillo chili powder
black pepper to taste
1 can black beans, drained and rinsed
1 mango, peeled and diced
1/2 red bell pepper, diced
1/4 c minced red onion

2 avocados, diced

Whisk together garlic, cilantro, lime juice, olive oil, salt, cumin, chili powder and pepper in a large bowl. Add black beans, mango, bell pepper and onion and toss until coated with the dressing. Cover and chill at least 30 minutes. when ready to serve add avocado being sure not to over stir and break up the avocado pieces. Serve with chips, on tacos or as a topping for grilled meat or fish.

Saturday, March 6, 2010

50th Wedding Anniversary

A couple of weeks ago I was asked to do a cake for a couple that was celebrating their 50th wedding anniversary. I was so happy to be able to do it, and it was fun to do an adult cake for a change. The cake was Italian Cream Cake with Cream Cheese icing. Italian Cream cakes can be a rather heavy cake sometimes but the recipe I used really lightened it by dividing the egg whites and beating them to stiff peaks and then folding that into the buttermilk cake batter with toasted pecans and coconut. I was so happy with the flavor of this cake mixed with the rich cream cheese icing. The 50 topper was found at Michael's and I handmade the carnations with white gumpaste and painted the tips with gold luster dust to give it a really pretty gold shine.

Wednesday, March 3, 2010

Cake Truffles

Cake truffles or cake balls are popping up everywhere I look lately and I really love them. They are bite sized, delicious, and when I make them I love to make a variety of flavors for people to try. Red Velvet with cream cheese, Strawberry Shortcake, Chocolate with Vanilla Buttercream, Mint Chocolate, Tiramisu.........the possibilities are endless!

This Monday was The Bachelor finale and I was going to a "Sweet and Spicy" (Tenley being sweet and Vienna being spicy) party for us all to watch the big proposal. When the invite said to bring something sweet or spicy I knew these truffles would be perfect for my something sweet. Too bad Jake picked the "spicy" one!

I went with chocolate cream cheese and strawberry shortcake flavors this time. I hope the girls enjoyed them as much as I did!

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive thro...