Celebrationgoddess's Blog

Just another WordPress.com weblog

Pucker up! January 23, 2012

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 7:52 am

 

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

You know the saying if you have lemons, make lemonade? Well how about if you have lemons, make Vodka Lemonade Cocktail Pie! Today brings another National Pie Day http://www.piecouncil.org/. So in honor of Martini Monday and National Pie Day, I think it calls for a tart boozy slice of lemony goodness.

Vodka Lemonade Cocktail Pie
8 servings

1 Pillsbury® refrigerated pie crust, softened as directed on box
2 cups lemon sherbet, softened
1 container (6 oz) Yoplait® 99% Fat Free lemon cream pie
1 can (12 oz) frozen lemonade concentrate
1/4 cup vodka
Lemon slices, if desired

DIRECTIONS

Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour. Mix sherbet, yogurt, lemonade concentrate and vodka until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours. Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with lemon.

I drink therefore I am. – W. C. Fields

Enjoy your pie! – Bethsheba

 

Kitty Litter Cake June 24, 2011

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 5:09 pm

FOODIE FRIDAY – (enjoy a
new recipe to try this weekend!)

hahahaha I never had any idea that…

#1 I’d be the owner of a new little mewing kitty cat today. Her name is currently Ramona the teenage girls told me that I got her from.
#2 That my recipe for the day would be kitty litter cake. Oh how appropriate!

My old fat cat Persia has been lonely for a couple of months now since my sweet other kitty passed away. So happiness all around!!! Persia, Ramona, and me!!! Now if I could just bring myself to eat that cake….Wonder if my evening holds any more surprises???

Kitty Litter Cake

Ingredients

  • 1 (18.25 ounce) package German chocolate cake mix
  • 1 (18.25 ounce) package white cake mix
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (12 ounce) package vanilla sandwich cookies
  • 3 drops green food coloring
  • 1 (12 ounce) package tootsie rolls
  1. Prepare cake mixes and bake according to package directions.
  2. Prepare pudding according to package directions and chill until ready to assemble.
  3. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix.
  4. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won’t need all of the pudding, you want the cake to be just moist, not soggy.
  5. Line kitty litter box with the kitty litter liner. Put cake mixture into box.
  6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top.
  7. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.Laugh, learn and liven up your taste buds!Bethsheba
    http://imacelebrationgoddess.com/index.html
 

Good Old Sponge April 29, 2011

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 10:58 pm

FOODIE FRIDAY – (enjoy a
new recipe to try this weekend!)

In honor of the English folk, let’s make some sponge cake! A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you’d like.

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup confectioners’ sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
 Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8 inch springform pan. Sift the flour and baking powder into a medium bowl and set aside.
  2. Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  4. This cake is traditionally served unfrosted, just cut in two horizontally and filled with jam or custard and dusted with confectioners’ sugar.

     

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

I like that tart! April 8, 2011

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 8:16 pm

FOODIE FRIDAY – (enjoy a
new recipe to try this weekend!)

I planted some rhubarb last summer and I’m looking forward to it growing BIG! Cause this goddess love the tart taste. Especially in sauce or pie. mmmmm

Rhubarb is a herbaceous perennial plant growing from short, thick rhizomes. They have large leaves that are somewhat triangular-shaped.Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavour. Rhubarb is usually considered to be a vege; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction in taxes paid.

Strawberry Rhubarb Sauce

Ingredients

2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring (optional)

Directions

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Laugh, learn and liven up your taste buds!
Bethsheba
http://imacelebrationgoddess.com/index.html

 

 

 

 

PFLAUMEN KUCHEN February 18, 2011

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 5:05 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Oh baby I have a craving for some Plum Cake. It brings back such memories. My Hungarian Grandmother used to make it all the time. It’s so delicious that I can eat the whole damn thing myself! And actually it’s a requirement. It usually tastes the best the first day.

GERMAN PLUM CAKE

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2/3 cup plus 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 5 large plums, halved, pitted, each cut into 8 wedges

Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.

Arrange plum wedges on their sides in 4 long rows atop batter. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt 2 tablespoons butter. Drizzle over kuchen.

Eat now WALTZ!

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Ti Amo Tiramisu February 11, 2011

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 8:08 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

Ok Mrs. Kris Horn, you want a healthier choice dessert? Here you go! And if it ain’t low fat enough baby dance to this song. You’ll work it off!

TIRAMISU

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40)   regular marshmallows
  • – OR –
  • 4 cups miniature marshmallows
  • 6 cups Kellogg’s® Rice Krispies® cereal
  • 3 packages (8 oz. each) reduced-fat cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/3 cup strong brewed coffee
  • 3 tablespoons fat-free milk or strong brewed coffee
  • 1 tub (12 oz.) frozen reduced-fat non-diary whipped topping
  • 1/3 cup reduced-fat sour cream
  • 1 ounce semi-sweet chocolate, grated

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.  Set aside.

4.  Meanwhile, in large mixer bowl combine cream cheese, powdered sugar, coffee and milk.  Beat on medium speed of electric mixer until creamy.  Evenly spread over cereal mixture.

5. Fold together whipped topping and sour cream. Spread over cream cheese layer. Sprinkle top with chocolate. Cover and refrigerate for 4 to 24 hours. Cut into 2-inch squares.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 5 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.

What I like about you, you hold me tight
Tell me I’m the only one, wanna come over tonight, yeah

You’re whispering in my ear
Tell me all the things that I wanna to hear, ’cause that’s true
That’s what I like about you

What I like about you, you really know how to dance
When you go up, down, jump around, think about true romance, yeah

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Crazy Little Thing Called Snow! December 26, 2010

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 8:23 pm

SUNDAY’s Sampler Platter – (imagine that).

How about making some snow ice cream? Just think, you have an entire yard full!!!!

Ingredients

8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions

Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.

Flavor Variations:

Colored Ice Cream that look like Sno Cones: Stir in a few drops of food coloring!

Hot Chocolate Flavored Ice Cream: Instead of the Vanilla, stir in 2 tbsp of cooled hot chocolate!

Coffee Flavored Ice Cream: Instead of Vanilla, stir in 2 tbsp of your favorite coffee (cooled)!

Ice Cream with Mix-Ins: Stir some of your favorite mix-ins (chocolate chips, cookie crumbs, etc.) into the ice cream!

Tips and Storing:

Ice cream will be the consistency of “soft-serve” when first made. Place in freezer for an hour or two to harden, if desired.

Store ice cream in an airtight container in freezer to enjoy later!

Laugh, learn and liven up your taste buds!
Bethsheba
http://imacelebrationgoddess.com/index.html