Tuesday, March 22, 2011

I am starting to teach cake classes out of my home in West Jordan. I am starting with a "beginner" class, and will add more advanced classes shortly, such as a rolled fondant class. The advanced classes will require that you take the beginner courses first. These are hands on classes!

The beginner class will be a 2 part class. The first class will teach you about professional cake pans and basics of baking a cake. You will then learn how to make chocolate mousse and learn how to layer and fill a cake. Then we will talk about cupcakes and you will learn how to fill cupcakes with chocolate mousse, and learn how to make American buttercream. You will get to fill with mousse and decorate 6 cupcakes to take home that night.

In the second class I will bring out the cake that you layered in the first class, and I will teach you how to make Italian buttercream. You will then learn how to frost a cake using a decorating turntable. You will learn some easy, fun, basic decorating ideas. You will get to take home your finished cake that night.

The beginner class (both parts) cost: $50

My first session will be Tuesday April 5th (part 1), and Tuesday April 12th (part 2). Both of these start at 7 p.m.
I also have a Saturday session on April 23rd (part 1), and April 30th (part 2). Both of these start at 9 a.m.

Class is available for ages 16 and up, and no children or babies please.

I only have 5 spots available for each session. You would need to be able to attend both consecutive classes. I will have all the supplies you need for the class - just bring an apron!

Feel free to call or email me with any questions, and please forward information on to anyone you know that would be interested. If you would like a special session and have a group of 5 people that can do that specific session, I am more than happy to accomodate your requested date, and make it a private session.

Please leave me a comment with your email address if you're interested and I will contact you.

If I have enough interest for classes in Phoenix, I would consider going down there :)

Saturday, January 23, 2010

New recipes

Well, I gave you a few new recipes today. Sorry I haven't posted in so long, but frankly, I wasn't sure that anyone was even reading it, or even liked it.

I'm pregnant with my fourth, and life is just a little nutty. Based on a couple of comments I've received, both posted on the blog and from my sister-in-law, I decided to post some today. I'll try to do better and post more soon.

Thanks for reading and I love your comments!

Peanut Butter Balls

These are an absolute hit every time I make them. I typically make them at Christmas time, but they would make an oh so yummy Valentine's treat as well. They look like little truffles when they're done. Put some little heart sprinkles on top and voila!

Peanut Butter Balls
makes a ton

1/2 c. butter
1 lb. powdered sugar
2 c. crunchy peanut butter
3 c. Rice Krispies

Mix until well blended. Form into 1" balls. It will be kind of dry, so form it as best you can, then I like to chill them in the fridge so they hold their shape better before dipping.

Dip them in chocolate and put sprinkles on before the chocolate sets up.

I like to dip them in Guittard A'peels, which are a high quality dipping chocolate. It tastes great, much better than the almond bark you buy at the grocery store. As long as you don't overheat it while melting it, it won't get the white streaks like melted chocolate chips will. If you're in the Salt Lake area, you can buy them at Orson H. Gygi or Kitchen Kneads off of Redwood road.

Roasted Garlic Potatoes

I love to make these. They are so yummy, not too garlicky, and my kids absolutely gobble them up. There's 5 of us, and as a side dish I make just 1 batch. I love to serve them with kebabs. Another hit from Cook's Country (did I mention that's my favorite magazine?)

Roasted Garlic Potatoes
serves 4

2 lbs. large red potatoes, scrubbed, dried, and each cut into 8 wedges.
1 Tbsp. cornstarch
1/2 tsp. garlic powder
Table salt and black pepper to taste
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter, softened
1 large clove garlic, minced
1 tsp. minced fresh parsley leaves
1/8 tsp. grated lemon zest

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 tsp. salt, and 1/4 tsp. pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 minutes.

Transfer potatoes to bowl with butter mixture and toss until evenly coated. Season with salt and pepper. Serve.

Cheesy Broccoli and Rice Casserole

This is such a yummy dinner. You could toss in cooked, cubed chicken if you want. I like to make it in the morning and throw it in the fridge until dinnertime. I got this from my favorite recipe source Cook's Country.

Cheesy Broccoli and Rice Casserole
serves 8-10

2 slices hearty white sandwich bread, torn into pieces
3/4 c. grated Parmesan cheese
4 Tbsp. butter, melted; plus 2 Tbsp, chilled.
1 garlic clove, minced
2 lbs. broccoli, florets cut into 1" pieces, stems peeled & chopped. Keep separate! (2# is about 3-4 medium heads of broccoli)
1 onion, chopped fine
1 1/4 c. white rice
4 c. chicken broth
1 1/4 c. half-and-half
1 tsp. salt
2 c. shredded extra-sharp cheddar cheese
1/8 tsp. cayenne pepper

Prepare topping: Adjust oven rack to middle position and heat to 400 degrees. Grease 9"x13" baking dish. Pulse bread, 1/4 c. Parmesan, and melted butter in food processor until coarsely ground. Add garlic.

Make filling: Microwave broccoli florets, covered, in large bowl until bright green and tender, 2-4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8-10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20-25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

Top and bake: Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Make ahead: Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.

German Pancakes

I love these because it's a meal I can make in a pinch, without having to go to the store, and everyone loves them. Also known as dutch babies, it makes a 9"x 13" pan that's all fluffy, then when you take it out of the oven the middle goes flat. It leaves these high crusty sides that are fabulous. Try them, especially with the buttermilk syrup - so yummy. The syrup is also great on the pumpkin pie waffles and regular pancakes as well.

German Pancakes
1 cup milk
1 cup flour
1/4 tsp. salt
6 eggs
6 Tbsp. butter

Heat oven to 450 degrees. Put the butter in a 9" x 13" pan. You can either put it in the oven while it's preheating, or melt it in the microwave. You just want the butter to be hot in the pan, without burning it, when you pour your batter in. Combine the remaining ingredients in a blender. Once butter is bubbling in the oven, pour blender ingredients in pan. Bake 20-25 minutes. Cut into 6 or 8 squares.

Buttermilk Syrup
4 oz. butter
1/2 c. buttermilk (or add 1 1/2 tsp. lemon juice to milk and wait a couple of minutes)
3/4 c. sugar

Bring to a boil, then remove from heat.
Add: 1 tsp. of baking soda
1/2 c. maple syrup

Serve warm. Store leftover syrup in the refrigerator.

Tuesday, May 19, 2009

Homemade Almond Joys or Brenda's Macaroons

I made this recipe twice in a 4 day period of time, and still could eat another 5 given the chance. LOVE THEM!

14 oz. bag of flaked coconut
1 1/2 c. plain almonds or macadamia nuts
1 can sweetened condensed milk
1 tsp. vanilla
2 egg whites
1 pinch salt

Spread coconut onto a parchment lined cookie sheet and toast for 13-15 minutes on 350. Spread whole almonds on cookie sheet and toast for 10-15 minutes. Once almonds are toasted, rough chop them. I prefer them pretty big, in 1/2's & 1/3's.

Whip 2 egg whites and a pinch of salt until stiff (not dry). Fold in coconut and nuts. Add sweetened condensed milk and vanilla. Drop onto parchment lined cookie sheets. Cook for about 14 minutes at 350, or until edges are golden brown.

Let cool completely. Dip in chocolate.