Not too little, not too much

Candy Cake 11/10/2010

Although we are not capable of understanding the miracle and wonders of birth and life, but we have watched with joy and amazement our lovely and beautiful daughter growing from newborn to one year old.

At birth everyone at the hospital adored and treated you with utmost care. We gave you the finest care and love enduring many sleepless nights, watching over you, our concern being at every turn your well-being and comfort. We sang you many nursery songs and read lots of stories and your gift back to us was, at first, a heart melting smile followed by your first “mama” and later “daddy” .

We have witnessed your fighting spirit at every turn. On November 2009, although you knew you are going to be loved unconditionally, you didn’t want to leave the comfort of my belly, panicking us and the hospital stuff. Despite the numbers of  stories you are read at bed-time, you let us know with no uncertain terms you are not satisfied going to bed. You have even protested by eating away at your crib :)))

At lunch or dinner time you are also a fighter, pushing my hand away with food you find distasteful. We often watch with laughter as you discard food from your tray, dumping the fruit and vegetables onto the floor. To our surprise, you made a great connection with the nature, and by saying this I mean eating flowers, grass and leaves.

Above all, we are amazed that you posses the gift and appreciation for the zest of life. At every turn you make your eyes take notice, something new to discover, something not yet touched and experienced. The inquisitiveness and interest for like you show will prove to be one of your greatest findings.

It was a year full of firsts, you’ve learned so much and had lots of fun.

Happy Birthday out dear Tiffany, may all your dreams come true

love,

Mom & Dad

Candy Cake

 

 

Ingredients

2 cups self-raising flour

1 cup sugar

1 cup unsweetened coconut flakes

10 tbsp butter

1 cup buttermilk

2 eggs

few vanilla extract drops

 

Directions

Melt the butter and set it aside. In a big bowl mix well the flour, sugar and coconut

 

add the melted butter

 

 

buttermilk

 

 

eggs, one by one

 

 

and vanilla extract. Pour the batter in a 9 inch springform pan and bake the cake in preheated oven at 350F for 55-60 minutes.

 

 

Let it cool for few hours and then slice it in two.

 

For the coconut mousse you need

 

1 8oz package cream cheese

1/2 cup sugar

1/2 unsweetened coconut flakes

1 cup heavy cream

 

 

Mix the first three ingredients in a bowl and slowly add the heavy cream mixing until stiff

 

Assembling the cake

 

In a foiled springform pan place the first layer. Add the coconut mousse and spread

 

place the second layer on top and cover everything in foil. Put the cake in the fridge for few hours or overnight

 

Remove the cake from the and place it on serving plate

 

Cover with a chocolate ganache made from 2/3 cup chocolate chips and scant 1/2 cup heavy cream.

 

 

Let the ganache set and start decorating the cake

 

welcome to CandyLand :d

 

An inside view

In the end, I’d like to apologize for being away these last couple of days  and not visiting your blogs. Now that everything is back to normal I’ll do my best to catch up with all those wonderful recipes you shared.

 

This recipe was featured on Foodbuzz

The recipe goes to Your Best Recipe @ Spicie Foodie http://spiciefoodie.blogspot.com/p/your-best-recipe.html

 

Buttermilk Crescents 10/25/2010

Filed under: Breads,Breakfast — Roxana GreenGirl {A little bit of everything} @ 20:15
Tags: , , , , , ,

About two weeks ago Monet from Anecdotes and apple cores wrote about croissants and french bakeries http://anecdotesandapples.weebly.com/1/post/2010/10/croissants.html . Reading her post i remembered that as much as I love buttery croissants i hate making buttermilk biscuits. I know probably are the easiest thing to do but I hate making them. Few days later I was thinking why not combining croissants with buttermilk? The thought put a smile on my face and start browsing in search for a recipe; after reading few recipes i decided to go with the one from Taraduff’s crochet and other stuff http://taraduffstuff.blogspot.com/2009/09/buttermilk-crescent-rolls.html but changing it a little bit to suit my taste.

Ingredients (my way)

4 1/2 cups all-purpose flour

1 sachet dry yeast

1/3 cup milk

1 cup buttermilk

2 eggs

1/2 cup + 2-3 tbsp butter

1 tbsp sugar (optional)

1 tsp salt

Directions

Sift the flour and mix it with the salt and sugar and make a well in the center. Cream the yeast with the lukewarm milk and pour it into the well. Leave it about 5 minutes.

Add the eggs, 1/2 cup soften butter and lukewarm buttermilk.

Mix well for few minutes adding a little flour or milk if needed.

In a greased bowl leave the dough to raise until it doubles in volume.

Divide the dough in 2 balls and roll it out using a rolling-pin.

Brush it with melted mutter and cut it into 12 triangles.

Roll each triangle up starting with the wide side. Place them on baking trays and leave them to raise again.

Bake in preheated oven at 350 F for 15-17 minutes.

inside view 😛

 

Chocolate – Peanut Butter Cake 06/09/2010

Few days ago was my princess anniversary and again i spoiled my family with a cake
Ingredients and directions
Filling
2 1/4 cups heavy whipping cream

1/2 cup (packed) golden brown sugar

340 gr  bittersweet or semi-sweet chocolate, finely chopped

1/2 cup  chunky peanut butter

Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.

Remove from heat. Add to chocolate; let stand 1 minute.

Whisk until smooth.

Whisk in peanut butter. Chill uncovered overnight.

Cake

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, room temperature

1/2 cup chunky peanut butter

450 gr golden brown sugar

4 large eggs

1 sachet vanilla sugar

1 cup buttermilk

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans

Sift first 4 ingredients into medium bowl.

Using electric mixer, beat butter and peanut butter in large bowl until blended.

Beat in sugars.

Beat in eggs, 1 at a time.

At low-speed, beat in flour mixture alternately with buttermilk.  Start and finish with dry ingredients. Add 1-2 tablespoon buttermilk if needed.

Divide batter among pans and spread evenly.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks. Cool cakes completely.

Frosting

340 gr cream cheese, room temperature

1 cup powdered sugar

3/4 cup powdered sugar

6 tablespoons unsalted butter, room temperature

1 sachet vanilla sugar

3/4 cup chilled heavy whipping cream

Using electric mixer, beat cream cheese, 1 cup powdered sugar, butter, and vanilla in large bowl to blend.

Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.

Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assembling the cake

Place 1 cake layer. Spread with half of filling. Place another layer. Spread with remaining filling. Top with remaining cake layer. Spread frosting over top and sides of cake.

 

 
%d bloggers like this: