Life's little crumbs.....
|Posted by shimmyshimmycake on January 4, 2013 at 5:25 PM||comments (8)|
My lady co-workers and I do a cookie exchange every year during the Holidays. We each bake 3 dozen and then exchange them out for a variety of sugary goodness. We tend to do this just before Christmas so that we can take them home to have on hand for visitors or last minute parties. It's a great way to get some new recipes and show off your mad baking skills!!
Here, enjoy some cookie porn while you think it over....
Bet you can't guess which one is mine.
|Posted by shimmyshimmycake on January 4, 2013 at 5:00 PM||comments (14)|
I am admittedly a 21 year old trapped in a mid-thirties something body. I love jello shots! I love making them, I love eating them, and I even don't mind the hangover from them. Ok, the hangover sucks, but that doesn't keep me from consuming a few extra. Ok, 10 extra.
I hosted a small get together at my house for New Years Eve and really wanted to make a fancy jello shot. I came up with a Pop Rocks champagne jello shot that you pick up with your hands to eat instead of those annoying plastic cups. They turned out soooo pretty!
Then I tried them with some of my edible glitter:
Then on a stick:
Beautiful, delicious, and dangerously intoxicating!
Champagne Jello Shots with Pop Rocks
1/2 cup 7up (this is what I had on hand, but I would use creme soda next time)
1/2 cup champagne
2 envelops of unflavored gelatin
1 cup Pinnacle Whipped Vodka (this is the absolute best vodka to use when making Jello Shots, just trust me on this one!)
Pour the 7up and champagne into a small sauce pan. Stir. Pour gelatin over the mixture. Let sit for 1 minute. Cook the mixture over medium heat, stirring constantly until the gelatin disolves (about 5 minutes). Add vodka. Pour into a square baking dish (I used one of my metal cake pans). Refridgerate until set firm. I put mine in the freezer for 30 minutes. Cut and plate then top with Pop Rocks. Note: do not plate until ready to serve as the sugar melts the jello. Also do not refreeze after plating, this makes them stick to the plate.
I will definately be making these bad boys again!!
Happy New Year,
|Posted by shimmyshimmycake on January 4, 2013 at 4:55 PM||comments (0)|
I have been seriously slacking on my Bentos lately!! This was the only themed one I made in December.
|Posted by shimmyshimmycake on January 4, 2013 at 4:30 PM||comments (0)|
Attempted my first "inside-out" cake. Check it out:
I made my usual vanilla cake batter recipe and divided it in 2. Then I added some black cocoa to half the batter. Using a 1/4 cup measuring cup, I alternated my batter, pouring in batches of 1/2 cup at a time. One batch of white, then one batch of black directly on top of each other. You can tell from the picture that it makes concentric circles as you continue to pour. It took about 15 minutes to pour all the batter into the pans.
The inside is as cute as the outside:
Seriously minimal work for maximum effects! I'm looking forward to trying some other "inside-out" designs soon.
|Posted by shimmyshimmycake on October 29, 2012 at 10:05 PM||comments (0)|
October is almost over, only two more days to do some Halloween themed bentos. It always goes by too fast! Here's a quick one I put together:
|Posted by shimmyshimmycake on October 22, 2012 at 4:50 PM||comments (1)|
I absolutely love anything pumpkin flavored. If you don't then you should go ahead and admit you're a terrorist and leave the USA. I've spent years perfecting my pumpkin bread recipe and today I'm feeling generous and wanted to share it with you.
1 can pumpkin (or 2 cups of fresh roasted pumpkin)
1/2 cup vegetable oil
1/2 cup applesauce, unsweetened
2/3 cut water
1 tsp vanilla
1 cup brown sugar
2 cups white sugar
3 1/2 cups AP flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cloves
1/2 tsp ground ginger
Mix the pumpkin, eggs, oil, applesauce, water, vanilla, brown and white sugar together until well combined. In a seperate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly add the wet ingredients to the dry ingredients while mixing. Once combined, pour into 2 greased and floured loaf pans. Bake on 350 for about an hour. Use a toothpick to determine doneness.
You can add walnuts, cranberries, and chocolate chips if you would like. I typically add about a cup of walnuts to mine. The spices can be cut back or doubled based on your desired taste. I also like to brush some cinnamon sugar butter on the top when it first comes out of the oven.
Just force feed this to suspected terrorists. If they don't like it, shoot them on site. You have my permission.
|Posted by shimmyshimmycake on October 17, 2012 at 10:00 PM||comments (0)|
Keepin it real, y'all!
|Posted by shimmyshimmycake on October 17, 2012 at 10:00 AM||comments (0)|
Here's another Halloween Bento, this one is pumpkin themed.
This one took me about 15 minutes to put together. I am going to be so sad when Halloween is over!
|Posted by shimmyshimmycake on October 9, 2012 at 5:00 PM||comments (0)|
"Ewwwww, gross!" was the response Bento Princess gave me this morning when she saw her lunch. It's not that bad is it?
Okay, maybe just a little gross. But kids like gross, don't they?
|Posted by shimmyshimmycake on October 8, 2012 at 11:30 AM||comments (0)|
This past weekend I had the pleasure of creating a wedding cake with a "Vintage pearls and lace" theme. I love how glamourous this cake turned out. The bottom layer is Pumpkin Spice cake with stabilized cream cheese filling and the top 2 layers are Vanilla cake with stabilized cream cheese filling. The entire cake is covered in buttercream. The black and white pearls are made of sugar and the monogram is fondant. The orchids, lace, ribbon, and brooch were provided by the bride and were not edible.
The venue (Shoal Crossing Event Center) was beautiful and had a great layout for lounging, eating, drinking, and dancing. The area where the cake was located reminded me of a swanky parlor complete with a grand piano and funky white leather chairs. I need a room like that in my house!
I want to thank my co-worker, Rachel, for referring me to the bride. I think the cake turned out beautiful but paled in comparison to the gorgeous bride, Joy. Congratulations to Joy and Jed!
For more pictures of this cake, see my Wedding Cakes photo gallery.
|Posted by shimmyshimmycake on October 8, 2012 at 10:55 AM||comments (1)|
The groom opted for a non-traditional "cake" since he doesn't actually like cake.
The problem: The groom wanted Oreo cookies instead of a groom's cake. The bride wanted something stylish.
The solution: Oreo cookies stacked to look like a cake.
I have to admit I did not come up with this idea, it was actually the bride's idea. Each tier had 7 layers of Oreo cookies. It took 4 3-pound boxes of Oreos from a wholesale warehouse to complete this "cake". The cookies arrived late on the scene, but with 2 bridesmaids plus myself, it only took about 15 minutes to assemble. I tried to straighten it, but if you've ever played Jenga, then you know how difficult that is to do. The cookies were served with a glass of whole milk and I heard they made for some adorable pictures. Such a great idea for an alternative Groom's Cake.
|Posted by shimmyshimmycake on October 4, 2012 at 8:15 PM||comments (0)|
Working on a wedding cake for this Saturday. My motto for the day:
|Posted by shimmyshimmycake on October 3, 2012 at 10:15 PM||comments (0)|
I finally used my Wilton comfort grip Frankenstein cutter I got last year for $0.50. Word!
|Posted by shimmyshimmycake on October 2, 2012 at 11:35 PM||comments (0)|
|Posted by shimmyshimmycake on October 2, 2012 at 11:05 PM||comments (0)|
I was in Houston last weekend and I got to swing by my favorite Bento store...Fit Japan. Check out all the cool stuff I bought to add to my ever growing collection:
Whenever I go to Houston it is usually to visit friends down in Clear Lake which is an hour car ride and an $8.00 tollway away from Fit, but I still never miss an opportunity to go. It is considered to be a 100-Yen shop, which is the equivalent to our Dollar store. Everything in the store is $2.00 (approximately 100 yen) unless it is marked with a seperate tag. Everything in my picture was $2.00 except the strawberry bento box which was only $3.00. If you've shopped around at all for Bento stuff online, you know that it costs double that price plus the shipping (usually directly from Japan)! This place is a steal!!
These are plastic and silicone dividers. In Bento language they are called "Baran". They are used to separate your food so that it doesn't get soggy.
These are the picks and sauce containers I found:
Here are the cutters:
You're probably wondering how I store all this crap. It's not easy, but I've found a pretty useful product to help me with that. It's made by Plano and can be found at JoAnns or Hobby Lobby.
What I love about the storage box is the adjustable compartments that allow me to keep everything separated. It also connects to a twin so that you can double your storage. It's been great at keeping me organized! Check it out....
Notice how there is no space left for any of my new tools? Um ya, I have obsessive compulsive bento buying issues!! Good thing I don't plan on going back to Houston anytime soon.
|Posted by shimmyshimmycake on October 2, 2012 at 10:50 PM||comments (0)|
It's finally October, my favorite month! Here is our first Halloween Bento of the season:
|Posted by shimmyshimmycake on September 26, 2012 at 11:00 PM||comments (0)|
Between my husband and I, we have 3 girls. All I know is girly stuff. Like princesses, fashion, jewelry, make-up, glitter, rainbows and unicorns. I know nothing about boy stuff like pirates, reptiles, and whatever else boys like (see, I can't even list anything). When my Bento Princess wanted a Pirate themed bento, I kinda freaked out. Um, we don't have any pirate themed stuff because our house is full of pink fluff and rainbow glitter. We ended up compromising with a Hello Kitty Pirate themed Bento which is as far as I go on the dark side.
(Sorry about the picture quality, I can't find my camera and had to use my cell phone. )
|Posted by shimmyshimmycake on September 11, 2012 at 10:30 AM||comments (0)|
I can no longer look at or talk about Panda Bears without calling them Kung Fu Pandas. I really like that restaurant Kung Fu Panda... I mean Panda Express. Which leads to the singing of Everyone was Kung Fu Fighting. Those cats were fast as lightning. In fact it was a little bit frightning. But they fought with expert timing. It's a vicious cycle. So here is our
Kung Fu Panda Bento
Everyone was Kung fu fighting, had to be fast as lightning....
|Posted by shimmyshimmycake on September 7, 2012 at 11:35 AM||comments (1)|
The problem with getting new Bento supplies from Japan is that the instructions are in Japanese. It takes a lot of trial and error before I figure out how to use that stuff. Case in point... these cute little sandwich cutters:
Looks simple, right? WRONG! I guess I thought I was suppose to put the filling in between the bread and then seal it with the face stamper. That tecnique resulted in a bear bleeding peanut butter and a bunny crying tears of Nutella. To make these cute sandwiches, you will need to cut THREE of each shape. The top two will make the cute face and the bottom one is for your sandwich filling. They are so cute in the picture but waste a lot of bread and don't hold much filling and don't turn out anything like the picture. They took forever to make and I was so unhappy with them when I was done that I didn't even feel like making anything else for the Bento. So here it is....the last Bento I will be making with these damn sandwich cutters...
My sandwiches are ugly and it took me 30 minutes to assemble this. Going back to bed now....
Not feeling the love today,
|Posted by shimmyshimmycake on September 7, 2012 at 11:25 AM||comments (0)|
My girl is learning all about the oceans at school and we've been watching lots of Discovery shows on the Great Barrier Reef. Today's bento is all about the ocean.