Welcome to my journey through the wonderful world of baking. Feel free to follow along as I try making things I have never made before and experiment with things that need revamping!
I made a bridal shower gift for my friend Michelle. Hopefully she likes it! The keft side shows the before pieces (the base is bottom of a box wrapped in paper.) I think I am finally happy with the turn out. Had to go on a hunt for a ribbon and letter for her new last initial. Let me know what you think!
Super yummy Salmon Florentine:
Salmon, box of frozen spinach, half shallot, 3 garlic cloves; 3 oz low fat ricotta, around 3 oz of chopped sun dried tomatoes. Served with a pepperridge farm mutligrain roll.
319 calories :) for 2oz salmon and roll or approximately 389 for the full 4 oz salmon fillet
Roasted Butternut Squash Macaroni and Cheese http://www.cucinanicolina.com/roasted-butternut-squash-macaroni-and-cheese
1-1/2 cup flour 1/2 ish cup sugar 3/4 cup brown sugar Dash of baking soda and cinnamon Half dash salt 1-1/2 stick butter 1Cup+ raisins. 2 eggs Tsp vanilla 3Cups oats Yummy recipe fom old fashioned oat container. I scooped then out using a size 40 scooper from pampered chef. Made 31 cookies in that size….
um make that 30.5 because I broke one in the oven. Fail! Sorry for the sideways picture couldn’t figure out how to rotate the picture once it was uploaded.
Mmm strawberry pie from scratch! I think we broke some of the crust getting it out of the oven oops!
- strawberries (a big container like from costco or fresh and easy)
- lemons 1-2 to squeeze for 2tbs juice
- 1/4 cornstarch
- 1 1/4 cup sugar
Take half your strawberries whole and put in a pot to smash with a potato masher.
Slice the rest into thick slices.
Add cornstarch and sugar to the smashed strawberries and stir until dissoved. Then turn to medium continue to stir constantly until boils. Take off heat add in lemon juice. Cool for about half an hour then add in your sliced strawberries. Place the whole thing into your pre-baked pie crust and refrigerate for 2-3 hours.
So somehow this summer I thought it would be genius to make chocolate stout chocolate cupcakes with bailey’s frosting.
It may be genius in the future but my attempt at this came out very dense- although moist) I wasn’t a fan. The flavors were fine but it just wasn’t a light and fluffy cupcake.
However! Bailey’s frosting is definitely yummy. 4-8 oz of cream cheese, powdered sugar to desired thickness and 4-10 spashes of Baileys to desired taste. Yummy!