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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

 

A British Christmas December 23, 2010

Filed under: Dessert - Just apply to thighs,Image that,Interesting — celebrationgoddess @ 10:28 am

THINKING THURSDAY – (enjoy learning something new!)

Learn a little about celebrating in a British fashion:

PLUM PUDDING

7 slices of thin wholemeal bread, the crusts removed and then quartered
2 tblsp of honey
4-5 tblsp of almond slivers
1 and 1/4 C of milk
*plum sauce

*For the plum sauce-

5 medium sized, ripe plums, stoned and chopped
4 tblsp of honey
1/2 tsp crushed red chillies

How to-

  1. Mix together all the ingredients for plum sauce in a small saucepan and place over low heat. Stir well, cover and cook till the juices flow and the fruit softens (about 10-11 minutes). Stir frequently. Keep aside to cool.
  2. Pre heat the oven at 350 degrees.
  3. Mix together the milk and honey.
  4. Dip 1/3 of the pieces of bread and arrange at the bottom of a shallow baking dish. Top this with 1/3 of the plum sauce, followed by 1/3 of the almond slivers.
  5. Repeat step 4 till all the bread, plum sauce and almonds have been used up. Pour in any remaining milk.
  6. Place the dish in the center of the oven and bake for about 40-45 minutes or till hot and bubbly.
  7. Serve warm or chilled with some cream.

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

 

Did you say Fruitcake? December 17, 2010

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 7:45 am



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

 

Fruitcakes have existed since Roman times but it appears people got fed up with them and in the 1700’s fruitcake was banned throughout Continental Europe for being “sinful.” Why that ban was lifted I’ll never know. But consequently, they have inspired such a rabid fan base that their continuance in our society is likely. Thanks to zealous groups ensuring the perpetuation of outdated fads, you can now join The Society for the Preservation and Protection of Fruitcake, which gives a number of recipes and testimonials relating to people’s conversion to the dark side. Okay, so you really just eat the things for the liquor they have been soaking in for ten years. But this dirty little fact never has to face the light of day if you join this society and use their front of perpetuating ridiculous recipes and meaningless fruitcake trivia.

Sadly, it appears the recipe is here to say. But in our P.C. times, fruitcakes are just not acceptable. Since its inception, the word “fruitcake” had picked up several negative connotations in our society. It alludes to someone’s mental instability as well as being a pejorative slam on one’s sexual orientation. If we insist on keeping this nasty confection around, can’t we at least change its name to reflect our more sensitive era? How about “rum log” or “mummy-cake”? Do we really have to drag homosexuals and mentally unstable people into all this candied mess? It’s just not right.

In 2005, fruitcake was officially listed as a national security threat. Airline passengers were banned from bringing them as a carry-on when flying. Because of their extreme density, the x-ray machines at screening points were unable to determine if they contained hidden weapons and every fruitcake that went through security had to be carefully inspected. Rather than have to deal with all the fruitcakes (the food, not the people) flying around the county at Christmas time, the government simply banned them. But was this enough to stop their proliferation?

Heavens, no.

It turns out that several monasteries in the United States have taken to producing fruitcakes for added income. The 14 monks of Assumption Abbey in the Ozark Mountains of Missouri create 23,000 fruitcakes per holiday season. I wonder how much of the liquor that is bought for these cakes makes it into the actual product, but a vow of silence from the monks will keep that a secret forever. There are, however, other ways to capitalize on fruitcakes. Manitoba, Canada held its 12th annual Fruitcake Toss last January. The winner catapulted his fruitcake almost 450 feet. The festivities also included a beauty pageant where the most beautiful as well as the most revolting-looking cake were recognized and rewarded.

The oldest known fruitcake is approximately 130 years old and lives under glass in a Michigan home. It was baked by a woman in preparation for a Thanksgiving meal in 1878, but she died right before the holiday and her family didn’t have the heart to eat it. So instead of throwing it out, they saved it and passed it down through the generations. In 2005 this fruitcake made an appearance on “The Tonight Show” and Jay Leno actually took a bite. And just like every other fruitcake ever made in this world, it was nasty.

Basting fruitcakes with liquor and powdering them with sugar on occasion prevents mold and ensures their long shelf life. Many people believe this is the charm of fruitcake, similar to a fine wine, and will wait up to 25 years to eat them. The rainbow-colored chunks inside the cake are actually fruit despite their suspicious appearance. Standard ingredients are red and green candied cherries, dried pineapple, and raisins. Of course, anything can go into these monstrosities and recipes vary.

 

Fruit Cake:

1 cup unsalted butter
1/2 cup light brown sugar
1/2 cup dark brown sugar

3 large eggs
3 tablespoons brandy plus extra for brushing the cake
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon
3/4 cup ground almonds
1 cup hazelnuts, walnuts, pecans, or almonds, chopped
1 1/2 pounds of an assortment of dried fruits (dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries (chopped into bite size pieces)
3/4 pound of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Fruit Cake: Butter a 8″ spring foam pan with a removable bottom. Line the butter of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2″ above the pan. Preheat oven  to 325 degrees.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.

Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with blanched almonds. Place the spring form pan on a larger baking sheet. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

Some day I’m gonna bake a fruitcake and force my friends and family to try some. Who knows it may become a tradition…

Laugh, learn and liven up your taste buds!

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

 

Bad Ass Gingerbread House December 16, 2010

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 8:22 pm

THINKING THURSDAY – (enjoy learning something new!)

Make a house this year. It’s so much fun.

GINGERBREAD

6 cups all purpose flour
1 3/4 cups sugar
2/3 cups shortening
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eight-ounce container sour cream
2 eggs

To prepare dough: Into large bowl, measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.

To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17″ x 14″ cookie sheet, with lightly floured rolling pin roll dough to 3/16″ or 1/8″ thickness. You can use dowels of the same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)

To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2″ inch between the pieces. Remove scraps and reserve for re rolling. Preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.

You may need to make several batches of dough to complete your project, but don’t multiply and try to do it all at once…the process just doesn’t work that way.

CONSTRUCTION TIPS

To assure proper fit, check gingerbread pieces before assembling; if necessary shave edges with a rasp (sold in hardware stores) or a sharp knife. When assembling gingerbread pieces with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter’s square.

To attach right angle pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes until the icing sets. Let dry thoroughly propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing.

For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.

ICING

(makes 2 cups, you’ll probably have to make several batches)

Egg White Icing

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.

ICING TIPS

You will need a basic knowledge of decorating with icing tips and bags to make gingerbread structures.

If you have never done this before, practice first.

Buy some disposable plastic pastry bags, and some tips.

You can use tips you like some of the ones I use over and over are:

Round tip 1
Round tip 2
Round tip 3

You will also need what are called “couplers” . Buy several, you will want to have one for each color of icing you plan to use…buy at least 5.

These are two piece sets, half goes inside the pastry bag, the other piece holds the tip on the pastry bag. If you are not familiar with this ask at the cake decorating store…it’s really easy, but like anything else, if you have not done it before, it’s a little hard to explain.

Mixing icing is a double edged sword. It’s much easier to mix it all ahead, but you need to use it in a timely fashion or it hardens. I usually mix it up, and try to fold the pastry bags over to keep the top from drying out. If I need to keep icing overnight I put it in a Tupperware container right in the bags. They sell “covers” for the tips to be used for storage, but in my opinion they don’t make that much difference. You are going to have to unclog the tips anyway if you leave them sit for any period of time.

Keep toothpicks handy for cleaning out tips, and a paint brush works well too for getting into the points of the tips.

Toothpicks work well for helping correct errors, keep some handy.

Coloring icing :

Color small batches of this icing as needed with Wilton decorating pastes, which are much more intense and not watery like liquid food colors.

Using the pastry bags: This is a simple matter of practice. Practice on wax paper before you try and decorate on the house.

You might also want to decorate the house pieces flat before putting them together. It can be much easier to do intricate decorations flat rather than trying to work vertically

Laugh, learn and liven up your taste buds!

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