From me to YOU!

An old friend called up and asked me to help create a meaningful cake for his gf :)

She loves me to you teddy and ahh... that definitely simplifies my life!

The name of the teddy itself is meaningful :)

I'm glad she loved it!

xoxo,

ween

I love Mickey!

Who doesn't?

I believe all of us grew up with Mickey & friends in our lives...

This order was made specially for a dear friend's niece who turns 3 and she only likes Mickey!

Hope it was a great birthday celebration!

xoxo,

ween

It's all about Disney!

This order rekindled the kid in me :P

As challenging it is... it was so much fun modelling each of these figure :) I guess there is definitely a kid inside all of us! This was for a 22 year old girl who still loves Disney (who doesn't!?)

We shd all allow the kid inside us to stay alive!

xoxo

Pecan Crusted Tilapia

This is so easy to make and tastes delicious! I love topping fish with pecans! I love putting pecans on just about anything! In quests to find more fish recipes, I found this one, and it's on my make again list. Score another easy, healthy week night meal!

Pecan Crusted Tilapia

from Sugar and Spice

Ingredients:

1/2 cup mayonnaise

1/4 cup brown mustard (I used dijon.)

1 pound tilapia fillets, if frozen, thaw

1/4 cup chopped pecans, finely chopped

Lemon juice, to taste

Parsley flakes, to taste
Salt and Pepper, to taste

Directions:

Preheat oven to 350 degrees.

Spray a large, shallow baking pan with nonstick spray or butter. In a small bowl, combine mayonnaise, mustard, and parsley.

Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.

Sprinkle each fillet with salt and freshly ground black pepper. Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently. Sprinkle lemon juice on top of the fillets.

Bake in a preheated 350° oven for 12 to 15 minutes, until fish flakes easily with a fork.

More Wilton: Cupcakes!

One of them fell over and got a little squished. Also, I took this picture on the roof of my car in the Michael's parking lot. In case you were wondering. ;)

In my effort to learn everything I possibly can about cake decorating and "the business," I'm still taking my Wilton beginner class. And this week's lesson was... cupcakes!



As well all I know, I do know how to ice a cupcake (I get paid to do it, after all), but this was still a fun and informative class.



For example, I learned how to make rosette's.. who knew they were so easy?! (Not me; I'd never even attempted them before!)

I also learned how to make "pompom" flowers and shaggy mums... certainly interesting little flowers, even if I've never seen their botanical counterparts before in my life.



And then of course, I had the opportunity to go a little crazy with my cupcake decorating. At work, it's just a little swirl, a little flourish, maybe some sprinkles or chocolate drizzle...nothing too 'out there' (which is fine, because those cupcakes are more about taste than customization). However, tonight I did all kinds of weird and crazy swirlies and flowers and designs...and I must say, they look cute! The color scheme I chose turned out nicely too. The blues and yellows complimented each other nicely.



So I'm not saying you should invest $60 (approx. cost of class and supplies) into this class...but if you happen to find yourself enrolled, I'm sure you'll have lots of fun, and isn't that what cake decorating should be all about? ;-)

Star Wars cupcakes

Chocolate cupcakes, chocolate frosting, star wars logo and lightsabers

Gaydon Village Store cake

Gaydon Village store celebrated its first year of trading this month and ordered a cake to celebrate .... complete with their logo, one of their vegetable boxes and cottage loaf.

The very hungry catterpillar cake

I used to love this book as a child and I loved reading it with my little man ..... so I had great fun making this cake.

21st Birthday Cake

This cake was made for someone celebrating their 21st birthday. The recipient loved it so much she didn't want to cut it!!

Sweet Treat Tuesday-Banana Pudding Pie

Yes, you heard me right, banana pudding pie! Doesn't that sound so good?? As soon as I looked through the Simply Suppers cookbook I knew I wanted to make this. It is basically banana pudding in pie form, but you all knew that right? I was a little concerned that I wouldn't like this as much as regular banana pudding because my favorite part of banana pudding are the cookies that have been saturated with vanilla pudding. Mmmm, it gets me all giddy just thinking about them! But, this pie did not disappoint. The whole crust is a vanilla wafer and the pudding is homemade, so how could you go wrong? Definitely make this soon, um isn't Memorial Day this weekend? Take it to your barbecue, I promise you won't have any left overs!

Don't forget to enter the Simply Suppers Cookbook GIVEAWAY! Contest ends Friday! Click here to enter!

photo courtesy of Simply Suppers

Banana Pudding Pie

from Simply Suppers

Ingredients:

For the Crust:

2 cups vanilla wafer cookies, plus extra for the pie garnish

1/4 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature

For the Filling:

2 cups heavy cream

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 ripe bananas

For the Whipped Cream Topping:

1 cup heavy cream, chilled

1/4 cup granulated or powdered sugar

1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees.

To make the crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch tart pan with a removable bottom. (I didn't have one with a removable bottom, I just used a tart dish and kept it in there.) Press the crust evenly into the bottom and up the sides. Bake until set, about 8 minutes. Cool completely on a wire rack.

To make the filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar, and vanilla. Over medium-low heat, cook, whisking continuously, until the mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place in the refrigerator and cool completely, about 1 hour.

Spoon half of the cooled pudding evenly over the bottom of the crust. Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To make the topping: In the bowl of an electric mixer, whip the cream, sugar, and vanilla until soft peaks form. Spoon or use a pastry bag (or Ziploc with the end cut off) to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours. Before serving, garnish with the remaining banana slices and extra vanilla wafer cookies.

Serves 8.

Do Ahead: You can make and refrigerate this crust and the pie filling the day before. Add the whipped cream and garnishes up to 6 hours before you serve it.

Time-Saving Tip: Instant vanilla pudding can be substituted in a pinch, but the homemade version only takes a few more minutes and tastes much better.

Masala Kadala

Ingredients:

• Gram flour 1 cup
• Raw peanuts 1 cup
• Kashmiri Chilli pdr 1Tbsp
• Turmeric pdr 1/4 Tsp
• Garlic paste 1 Tbsp
• Asafoetida a pinch
• Curry leaves few
• Vegetable oil 3 Tbsp
• Water 1/4 cup
• Salt to taste

Add all the ingredients into a microwave safe bowl except oil and water. Mix it and pour vegetable oil into this and stir well. Slowly add water and mix it till it coats well on the peanuts. Then microwave it for 2 mins. Take it out and stir it using a fork. Again heat it for 1 min. Repeat the process till it becomes crispy. It took me 6 to 8 mins.

[Recipe Courtesy: Sree's Recipes]

Potato Chip Chicken Tenders

This recipe is from Simply Suppers cookbook. It was the first thing I made out of the cookbook, and they were so good!! They were so crunchy and used one of my favorite things, potato chips! I mean really, how can you go wrong with potato chips? You pan fry these tenders for a couple of minutes on both sides before finishing them up in the oven. Serve this with your favorite dipping sauce and anything you thing goes well with chicken strips and you've got your self a yummy, kid friendly, easy meal.

**Don't forget that you can win your very own copy of Simply Suppers! Just head on over to the cookbook review and giveaway post to enter.**

Potato Chip Chicken Tenders

from Simply Suppers Cookbook

Ingredients:

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs, lightly beaten

1 bag (11-ounce) potato chips, crushed

4 boneless, skinless chicken breasts (about 11/2 pounds)

Vegetable oil, for frying (I used canola.)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. (I didn't have any parchment paper, so I didn't use it. They still turned out nice and crispy.)

Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten eggs in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)

Rinse the chicken and pat dry with paper towels. (of omit this if washing chicken isn't your thing.) Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.

In a large stockpot or Dutch oven, pour enough oil so that approximately 1 inch of oil covers the entire surface. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, so as not to overcrowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.

Serves 4 to 6

Hocus Pocus

Abracadabra!  Chocolate coins, edible card tricks and a rabbit in a hat... everything you need for a fun magic birthday party.  Two tiers of red velvet cake filled with yummy caramel buttercream.  This truly was a magic cake.  How do I know?  At the party, I heard that it performed a "vanishing act."  (tee hee)

Banana Toffee Pie With A Side of Almond Coconut Gelato

Last Saturday my aunt graduated with her Bachelor's degree (along with many of my friends!). For such a special day we absolutely had to have a celebration, and because it is such a wonderful accomplishment I told her I would make her any dessert that her heart desired -- anything from simple to incredibly difficult. I will make anything! We both came up with options -- she scoured the internet, and I perused my books. She wanted something tropical, fruity. She found a recipe for Almond Coconut gelato, and since gelato is not substantial enough for a dessert I found a recipe for Banana ToffeePie. She liked the combination, and it was a go! 

It was a touch wet on graduation day.

 This was all arranged a week before the big day, and I was so excited about making these decadent desserts. The week had other plans for me though. I had thought of making the gelato and pie on Thursday, but I really like my desserts to be freshly made--the closer to the day needed the better. I personally couldn't make anything on Friday because I had to work (pesky transfer students!), and then I had a wedding to attend Friday evening. This left no time! After consideration mom and I decided that the pie absolutely needed to be made the day before and not a second earlier -- bananas, people! They can get slimy, brown, and just plain gross.

Sweet, sweet caramel!

 Mom, bless her heart, was left to make absolutely everything completely on her own. This wouldn't be an issue except that she enjoys making tried and true dishes whereas I'm always picking out recipes that I have never made before, and they are generally a little more complicated. They might just have steps that we have never done before -- and this Banana Toffee pie was filled with that! And so was the gelato. Sigh. She, like the trooper she is, agreed to make everything regardless of how intimidated she might be by the complicated steps in the recipes.

The pre-baked crust of the pie is made with graham crackers, butter, and a variety of spices. Then there are a couple of layers of banana slices, and topped with caramel. My. God. I cannot even describe the heavenly deliciousness that is the caramel. The way it's made: three cans (which was actually one can too many) of sweetened condensed milk. You put the cans in a vat of boiling water making sure that the cans are completely covered. Then either simmer or boil (I, erm, don't remember which...) for two hours. This loose milky substance, after two hours in a wonderful bath, turns into this thick, creamy, smooth, caramely caramel! I am not a milk person, and even though I knew it was sweetened I was wary of tasting it for fear of vomming everywhere, but I took a spoon to the silky decadence.....and went to caramel heaven. Holy hell. Even if you are not making this pie, you should make this caramel. Just do it. You can put it on anything -- pie, ice cream, your body. It can't be wrong. Anyway, this caramel tops the bananas, and that is topped with chocolate shavings. Then cream is whipped into submission (I think this might be a Julia Child quote), and then is topped with more chocolate

An incredible Banana Toffee Pie.

shavings. Delicious. Utterly spectacular.This is one of the most amazing pies I have ever eaten. If you come to my bakery I will make it for you. Or, just give me a call and I'll make it for you!

I was not terribly impressed with the gelato. Mom did an excellent job, but I think the recipe was kind of crappy. It did not call for putting the gelato in an ice cream maker (which is what makes the cream so smooth). Mom followed the directions and put the cream in the freezer just like it calls for.

Almond and Toasted Coconut gelato

It turned out crystal-y, and I wasn't terribly impressed by the flavor. Or maybe it was just that I was having a relationship with my pie.It looks pretty and decadent. Next time it will definitely go in the ice cream maker! Only smooth, luscious gelato!

So, thanks mom, for making everything, going out of your comfort zone, and for making delicious treats for us...especially after I said I would do it all...my mom is the best.

Simply Suppers Cookbook Review and GIVEAWAY!!

I was recently given the opportunity to review the cookbook Simply Suppers by Jennifer Chandler. I was so excited when I was contacted by the publisher! This book is great! Jennifer is originally from Memphis, TN (another Tennessee girl!) but spent a year of her life studying the art of cooking in Paris, France at the Le Cordon Bleu academy. After returning to the states, and working in Washington, D.C. for a stent, she is back in her hometown of Memphis, TN where she owned a successful prepared foods market and bakery. Today she is a stay at home mom of two little girls, a freelance magazine writer, and the author of a couple of cookbooks, including Simply Suppers.

Simply Suppers has exactly what I'm looking for when I'm seeking out a new cookbook to add to my collection, pictures! There is a picture of every recipe in the whole cookbook! And while I'm on the subject of photography, it is amazing in this book. The pictures make me want to eat one of everything in the book, even brussel sprouts! Another neat thing that this cookbook has is cooking tips that go along with each recipe. She has small icons that go along with each recipe representing Cooking Tips, Variations, Do Ahead, Time-Saving Tips, Back-to-the-Basics, and Freezes Well. I don't know about you, but those things are so helpful to know! (Especially since I'm trying to find things that freeze well to prepare for baby.)

The recipes in this cookbook are not hard to make, and Jennifer's instructions make it easy to follow and be successful. Some of my favorite recipes in Simply Suppers are Potato Chip Chicken Tenders, Fish Tacos with Mango Slaw, Southwestern Crab Cakes, Banana Pudding Pie, and yes even Brussel Sprouts and Bacon! Have I convinced you that this cookbook is a keeper? Well there's good news for you! The wonderful people at Thomas Nelson have given me THREE copies of Simply Suppers to give away! If you'd like to enter the Simply Suppers giveaway you can do one or all of the things listed below. I'm going to post two recipes from the cookbook over the next few days as well, so be on the lookout for those too! This giveaway will be open until NEXT Friday, May 27, 2011 at NOON Eastern Standard Time. This contest is open to everyone, even those in other countries, so everyone feel free to enter!

Ways to enter:
1. Follow This Mommy Cooks. (on the sidebar)

2. Become a fan of This Mommy Cooks on facebook.

3. Subscribe for emails from This Mommy Cooks. (on the sidebar)

4. Follow This Mommy Cooks on twitter.

5. Blog about this giveaway on your blog.

6. Share about this giveaway on facebook.

7. Retweet about this giveaway using @thismommycooks in your tweet.

8. Tell me what you look for in a good cookbook.

So what are you waiting for? Comment away! Good luck!

Disclaimer: I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Chocolate Biscuit Cake ideas, Chocolate Biscuit Cake images

Chocolate Biscuit Cake ideas

Chocolate Biscuit Cake images

Wilton Classes

So I'm taking this Wilton "intro to cake decorating" class--- okay, I get it! I don't need to take this class, but I do *want* to.



I already know the basics...I taught myself back when I was 14 using my aunt's old Wilton books (from the 70s? 80s?) and YouTube, but I never got professional instruction. So I guess you could say I'm just doing this out of order. Or you could say that I've been procrastinating for 5 years...



And even though the class is kinda sorta super easy for me, I am still picking up some tricks, and once I get through this class, I can take the next one (flowers!), which is where the fun really starts (hopefully).



I know that I learn a lot more about cake decorating at work (and get paid to learn, to boot), and that the instruction is definitely more advanced than how to crumb coat a cake or ice a cupcake or make buttercream frosting, but... well... it's kinda a refresher course! ;-)



I really don't think I have anything to lose from taking the class, and who knows, maybe I'll be teaching them one day!