Monday, September 30, 2013

Fall card and candle

Continuing the adventure with my "old-new" leaf stamp I created a card that could go with the candle. The embossing folder is absolutely perfect for it!

Friday, September 27, 2013

Interesting question - white stuff seeping out of salmon when cooked.....

Do you ever wonder what the white stuff is that seeps out of your salmon when you cook it? According to Food Network, it is protein called albumin. When you cook the fish, the muscles contract and the albumin surfaces. It's edible but you can wipe it off with a paper towel. You can see it more in overcooked fish, which is the reason why I see it all the time. So there, now you know it and shall not wonder anymore.

Thursday, September 26, 2013

Carrot cake

Since we are on the topic of carrots..... This is probably the tastiest carrot cake that you will ever make. Ina from Food Network brought a simple carrot cake to a new level. Enjoy it!

Ingredients for the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake

Wednesday, September 25, 2013

Stamping on candles

I think that many of you may have forgotten about how fun it is to create your personalized candles. I thought that with the holiday season approaching we could use them as gifts or maybe even as place cards at a Thanksgiving table. Do you recognize the stamp I used? The leaf is a part of the Lovely As a Tree set. Funny enough, after all those years of using that stamp set, this is the first time that I stamped with it. Click HERE for instructions found at Splitcoaststampers - you know, the cool website where all the cool people go!

Tuesday, September 24, 2013

Glazed carrots

We are not great fans of carrots at home. I add them to soups and stews but that's pretty much it. Well, at least that WAS the case until I came accross this amazing Alton Brown's recipe for glazed carrots. It really does seem that if you put some love even into a carrot it will turn into good eats.

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

If you are a stranger to his show "Good Eats", you should give it a go. He explains the chemistry in cooking and baking and his show is a riot.

Sunday, September 22, 2013


Do you smell it in the air already?!?!? My favorite time of the year is here. You can almost taste it in the air and you will be tasting it in your kitchen soon!!

Thursday, September 12, 2013

Scrumptious carneasada tacos

Ok, so here we go:

1 orange, juiced (or 1/2 cup orange juice)
2 lemons or limes, juiced
4 Tbsp oil
2 garlic cloves, chopped
3 chipotle peppers in adobo sauce
3 Tbsp chopped cilantro
1 tsp cumin
1 tsp salt
2 1/4 lb skirt or flank steak

Mix all the marinade ingredients in a blender. Add it to the meat. Marinade for up to 24 hours. Grill it. Chop it finely and serve it on corn tortillas whichever way you love your tacos.

This is a rocking recipe and the meat comes out tasting better than any restaurant you go to! No wonder I'd much rather eat at home! HA! No, but seriously, jokes aside, this recipe will turn your flap meat into an amazing world of flavor.