Tuesday, February 2, 2010

And the Krafting continues

I am hopping on quick to put up a picture of Miss M's latest T-shirt dress.
I used the top of a cute t-shirt that she had out grown, I added a couple pieces to make it longer and trimmed off the sleeves and added a ruffle- and Wahla!

She has been dancing around in it all day :)

I am also adding a picture of Miss K's robot

and robot's friends Momma Bird and Baby Bird

and my favorite- Mr. Turtle

I have been crafting and sewing like crazy, it's awesome.
I did find some time to do a bit of cooking also, here is a picture of my go-to rolls-

This recipe can be found here- at AR. It calls for a bread machine to make the dough but I just use my Kitchen Aid. This is my favorite roll recipe, I have used this one a lot.

Last week I tried my hand at making Pretzel Baguettes-
Aren't they pretty?!? They were so much fun, they tasted and smelled fabulous, there are a lot of steps but they are really simple to make I got the recipe from HERE.

And onto Dessert, I saved the best for last-

Flourless Chocolate Cake with ganache and raspberry whipped cream.

Flourless Chocolate Cake

4oz good chocolate broken into pieces (I used an extra dark chocolate)
1/2c. butter
3/4c. sugar
1/2c. powdered cocoa
3 eggs beaten
1t. extract of your choice (I used raspberry, but vanilla would be fine)

Heat oven to 300.
Prepare an 8 inch spring form pan, cut a wax paper circle for the bottom and grease the bottom and sides.
In a med. sized glass bowl melt together the chocolate and the butter.
Whisk in the sugar, cocoa and vanilla, when it has cooled a bit whisk in your eggs.
Pour into your prepared spring form pan.
Bake for exactly 30 minutes. Let cool for 10 minutes then remove the pans sides and cool completely .

1c. dark chocolate chips
1/2c. half n half (or cream)
1/2t. vanilla

Put the chocolate in a glass bowl.
Heat the cream in the microwave just to the point of boiling.
Pour the half n half over your chocolate.
Let set for 3-5 minutes, whisk together, whisk in the vanilla.

I let this cool in the fridge until barely warm then spread over the top of my cake.

Raspberry Whipped Cream-
1c. whipping cream
4T. sugar
1t. raspberry extract
1/4c. raspberrries

Whip together the cream, sugar and extract until solid peaks form. Stir in the raspberries and serve over your cake.

This is the first time I have ever had flourless chocolate cake, it was wonderful. When I was looking for recipes there seemed to be 2 ways to make it. This recipe follows the quicker method. I am going to try the longer more involved method next time to see how they compare.

Thank you!!!

Black & White Movie