Wedding Wednesday on Tuesday A 100 Layer Cake Knock Off!
Sunday, March 2, 2014
In some ways, it feels like we got married yesterday (its been a month and a half) and in others, it feels like it was years ago. After months and months of planning, anticipation, and LOTS of bitching (from me to pretty much everyone in my orbit), the "Big Day" was over in the blink of an eye, which is exactly why its so important to have photographers on hand that you trust who will capture all of it in its still, perfect form so you can relive the tiny moments that will be so easy to overlook that day over and over again. Today, I wanted to share just some of the hundreds and hundreds of pictures from what I can conclusively say was the happiest day of our lives. Some cliches are just true. Details for everything are listed at the bottom!
Oh, and P.S., its still not too late to get us something from our registry...
Venue: Westin Georgetown; Dress: Monique LHuillier Emotion (purchased from Carines Bridal Atelier); Hair: DryBar; Earrings and Feather Bracelet: BHLDN; Shoes: Jimmy Choo; "Bride" Robe: Victorias Secret; Bridesmaids Robes: Plum Pretty Sugar; Bridesmaids Bracelets: DERNG; Invitations: White Paw Press; "I Do" shoe stickers: Etsy; Coordinator: Magnolia Bluebird Events; Flowers: Edge Flowers; Cake: Fluffy Thoughts; Balloons: Maggie Spaloss; Sequin table runners: La Tavola Linen; Mr. and Mrs. forks: BHLDN; Pink Toasting flutes: BHLDN; Grooms tie and pocket square: Brooks Brothers; Photobooth: Onomonomedia; Photographer: Jeff Simpson and Tara Parekh
Spaghetti Fritters
Saturday, March 1, 2014
Ingredients
Any thin pasta, long can be cut in shorter pieces. I used cut vermicelli.
Eggs
Salt and vegeta
Butter for saute
Cook until golden brown.
Enjoy!!!
Pumpkin Cake with Cream Cheese Icing
Last week I discovered a new reader, Angelnina, and in turn discovered her blog, Angelninas Cottage, which is awesome! She makes great Italian dishes and lots of beautiful Italian cookies! I was so excited to find her blog that I spent the whole afternoon going through it. She recently made this cake from a Cooking Light Recipe and the photo was beautiful. I actually had everything to make it, so I made it this weekend. It was delicious, moist, and you cant even tell that it was light. I cant believe that there are only 4 tablespoons of butter in this cake. I used regular cream cheese (instead of the 1/3 less fat that it called for) so I cant say if the lighter version of the icing is as good as the full fat one. Maybe if youve used reduced fat cream cheese you can tell me.
Frosted Pumpkin Cake
Adapted from November’s Cooking Light Magazine
and as seen on Angelninas Cottage.
Ingredients:
Cake:
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
15 oz can pumpkin puree
Cooking spray
Frosting:
2 tbsp butter, softened
1/2 tsp vanilla extract
8 oz package 1/3 less fat cream cheese
2 cups sifted powdered sugar
Directions:
1. Preheat oven to 350 degrees.
2. To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture, beat well after each addition. Add pumpkin puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Yields 24 servings; serving size: 1 piece
Calories 178, Fat 5.5, Protein 3 g, Carb 30 g, Fiber .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg
Read More..
Frosted Pumpkin Cake
Adapted from November’s Cooking Light Magazine
and as seen on Angelninas Cottage.
Ingredients:
Cake:
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
15 oz can pumpkin puree
Cooking spray
Frosting:
2 tbsp butter, softened
1/2 tsp vanilla extract
8 oz package 1/3 less fat cream cheese
2 cups sifted powdered sugar
Directions:
1. Preheat oven to 350 degrees.
2. To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture, beat well after each addition. Add pumpkin puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Yields 24 servings; serving size: 1 piece
Calories 178, Fat 5.5, Protein 3 g, Carb 30 g, Fiber .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg
INDIVIDUAL YORKSHIRE PUDDINGS
On VERY special occasions, my British mother used to make roast beef with Yorkshire pudding. She baked the pudding in a 9" x 9" pan and I can still picture the huge golden "puff" coming out of the oven. Of course, it always collapsed by the time she brought it to the table, but we all thought it was SUPPOSED to look like that and we eagerly dunked chunks of the tasty treat into moms deliciously perfect beef gravy; Mmmmmm, I can still taste it.
Recently, I decided to make a couple of changes to my Yorkshire pudding recipe. First, I made them into individual puddings and secondly, I decided to serve them with roast chicken and gravy, so I added a little poultry seasoning and onion powder into the batter; what a nostalgic treat!!
The cooking times for these individual Yorkshire puddings work well if you bake them in one of those over-sized cupcake pans, I believe they are called Texas size muffin pans; a popover pan will work well also. If you use a standard cupcake pan, youll have to reduce the cooking time.
Put your UNGREASED pan in a COLD oven and then preheat the oven and pan to 425.
While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
¼ teaspoon onion powder (not onion salt)
½ teaspoon poultry seasoning (if you use chicken gravy)
1 cup of milk (see note)
1 tablespoon melted butter
NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk.
After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together until it looks very smooth and creamy. Let batter sit at room temperature while your oven preheats.
Working quickly (so your pan doesnt cool off) take your pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of COLD butter (roughly ½ teaspoon but the exact size is not crucial) (see note below) into the bottom of each hot cup (dont wait for it to melt). Fill each cup half way full.
Bake at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 (dont open the oven door) and bake for another 15 minutes. Remove puddings from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).
The inside of the Yorkshire pudding is full of light batter with holes, which is perfect for holding butter and gravy.
NOTE: Traditionally, you are supposed to pour the batter over hot beef fat in the bottom of each muffin cup, however, I couldnt bring myself to do that (and besides I was serving them with chicken), so I used butter and it works great.
NOTE: If you are serving these with roast beef, omit the poultry seasoning and add whatever seasoning you like.
NOTE: This recipe makes six generous Yorkshire puddings.
Read More..
Recently, I decided to make a couple of changes to my Yorkshire pudding recipe. First, I made them into individual puddings and secondly, I decided to serve them with roast chicken and gravy, so I added a little poultry seasoning and onion powder into the batter; what a nostalgic treat!!
This recipe is fool proof as long as you follow it closely.
The cooking times for these individual Yorkshire puddings work well if you bake them in one of those over-sized cupcake pans, I believe they are called Texas size muffin pans; a popover pan will work well also. If you use a standard cupcake pan, youll have to reduce the cooking time.
Put your UNGREASED pan in a COLD oven and then preheat the oven and pan to 425.
While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
¼ teaspoon onion powder (not onion salt)
½ teaspoon poultry seasoning (if you use chicken gravy)
1 cup of milk (see note)
1 tablespoon melted butter
NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk.
After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk everything together until it looks very smooth and creamy. Let batter sit at room temperature while your oven preheats.
Working quickly (so your pan doesnt cool off) take your pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of COLD butter (roughly ½ teaspoon but the exact size is not crucial) (see note below) into the bottom of each hot cup (dont wait for it to melt). Fill each cup half way full.
Bake at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 (dont open the oven door) and bake for another 15 minutes. Remove puddings from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).
NOTE: Traditionally, you are supposed to pour the batter over hot beef fat in the bottom of each muffin cup, however, I couldnt bring myself to do that (and besides I was serving them with chicken), so I used butter and it works great.
NOTE: If you are serving these with roast beef, omit the poultry seasoning and add whatever seasoning you like.
NOTE: This recipe makes six generous Yorkshire puddings.
Subscribe to:
Posts (Atom)
