Five years ago, before baby honeybee was born, I made some treats for my husband to take to his work and share with his co-workers. That was back in the days, before homeschooling, when I had time for crazy activities like baking for fun. They were a hit, because, let’s be honest, who doesn’t like chocolate?
They look like I spent all day in the kitchen, but I didn’t. I’ll take you on a photo tour and tell you how I made these so you can, too. When you present these to your loved ones, feel free to be dramatic about spending your precious time to make them happy because you love them so muuuuuch. Go ahead. I won’t tell.
Warning: The photos in this post are terrible! They were taken using an old point-and-shoot. I now have a decent camera, but I cannot guarantee that future pictures will be any better. Please don’t hold it against me.
The first thing you need to do before you can decorate the cake is to bake a cake. I’m sure you figured that one out. So grab your favorite boxed cake mix and bake as directed. Your secret is safe with me. Alternately, you can bake your favorite cake from scratch. Do whichever you want. I’m flexible.
To make this heart shaped cake, I used a strawberry boxed cake mix, ahem, and used a large heart-shaped cookie cutter to cut hearts for two layers. Hidden between the layers is a whipped ganache. Then I drenched the whole thing with velvety chocolate ganache and smoothed the edges with an offset spatula. A strawberry dipped in ganache adorns the top. See? Easy!
For the heart shaped cake topped with 3 truffles, I used chocolate cake. I used the cooled, leftover ganache for the truffles. To make the truffles, simply roll the ganache into balls and then roll around in cocoa powder. A little whipped ganache in a pastry bag and piped around the bottom edge dresses it up a bit.
Do you see a ganache theme here? This is the recipe I used:
In a saucepan, heat 1 part cream to 3 parts good-quality dark chocolate over medium-low heat. When the chocolate is melted and completely incorporated with the cream, it’s ready. If you remember nothing else I say, remember this: Do not walk away from the stove. If you do, the cream will betray you and will suddenly decide to boil and you will have a scorched, chocolaty mess on your hands. I know you don’t really know me, but trust me on this.
While still warm and liquid, ganache can be easily poured over a cake for a smooth, shiny glaze. If you let it cool to room temperature, it becomes spreadable for fillings and frostings. Refrigerated ganache can be whipped for fillings and for forming truffles. Ganache is simple and versatile and that’s why I love it so.
This cake was make using 2 small round cake pans. This time I made a chocolate cake from a boxed mix. Don’t hate, appreciate. I used chocolate buttercream for the filling and the frosting, then piped a simple edge with a pastry bag and star tip. I’m fun that way.
What do you do with all the scraps of cake leftover from cutting heart shapes, you ask?
You can do what I did and toss them in a mug, pour on the ganache, baby, and top with whipped cream! My kids still remind me of how much they enjoyed these with hopes that I’ll make them again. I’m not taking the hint.
If you’re making these treats for your family, they will love you forever, have the impression you have some mad baking skills and will hold you to higher expectations. You’ve been warned.
Everybody loves a good laugh and I’m sure you’re no exception. Today, because if I don’t poke fun at myself someone else will, I’m sharing my very first blog post from a few years ago. Go ahead and look, while I awkwardly pretend to be busy.
Did you get a good laugh? Did you see the quality of those pictures? I have considered removing that post, but don’t because it keeps me humble. (The picture on the left is borrowed from that post.) Also, it has been pinned so many times on Pinterest, I would hate to disappoint anyone who uses it to boost their self-esteem. I’m all about lifting up those in need.
If you were frightened by those extreme close-up, blurry pictures on the old post and never want to visit it again for fear of night terrors, I understand and I’m here to help you through this.
Here is the recipe, sans photos.
Chicken Imperial Rolls
Here’s what you need:
rice paper wrappers
vermicelli rice noodles, cooked and cooled
leafy green lettuce
2 boneless skinless chicken breasts, grilled and cut into thin strips
peanut sauce or plum sauce (recipe follows)
Here’s what you do:
Cook the rice noodles according to package directions. I usually grill the chicken and boil the noodles early in the day so that they have plenty of time to cool in the fridge and it makes the dinner rush go much more smoothly.
Next, pound the heck out of the chicken breasts until they are nice and thin. Season very simply with kosher salt and cracked black pepper and grill until done. I use the George Forman for this so they cook quickly. I use the lower heat setting so they stay moist and the outsides are light brown. Let cool and cut into narrow strips.
Wash the lettuce and tear into pieces that will easily roll up. Remove any crunchy ribs. They will tear the rice paper wrappers as you roll them and then you will say bad words. Then you’ll blame me and I just don’t want to be the cause of such strife!
A word on bean sprouts: Sprout your own! This takes a little planning since they can take several days until they’re ready to use, but it’s worth it. It’s super easy and cheap. Get a jar, sprinkle some mung beans in the bottom. Fill with water and let soak for a few hours. Place some cheesecloth over the mouth of the jar and secure with a rubber band. After the beans have soaked a few hours or overnight, drain well and place the jar on its side in a dark pantry or cabinet. Rinse and drain well a couple of times a day. When the sprouts are about 1 1/2 inches long, soak them in some cold water for about an hour, then drain and store in the fridge in an air-tight container until you need them.
Or you can just buy them at the store. Whatever.
Now for the fun part! Grab a skillet that is bigger than the diameter of the rice paper wrappers you’re using. Add a couple of inches of water to the pan and bring to a simmer. Turn off the heat as you work and turn it back on when the water begins to cool. Soften the wrappers by placing them in the warm water. This only takes a few seconds. Ok, maybe 10, that’s a little more than a few. The way I tell when the wrapper is soft enough, is I look for the texture in the wrapper to disappear. (This tip won’t make sense until you actually see it for yourself.) As soon as it does, pull the wrapper out of the water and lay flat on some wax paper (a large plate works too).
This is where you need to work quickly. The wrapper gets sticky as it begins to dry so you need to have all your ingredients ready to roll! Place a lettuce leaf or two in the middle of the wrapper. Grab some noodles and put on top of the lettuce. Add sprouts, chicken and a couple of cilantro sprigs. Fold the bottom edge of the wrapper over the pile of yumminess, pulling everything in for a neat wrap. Fold one side, roll once. Fold the other side and then finish rolling up the wrapper. While rolling these, you will destroy at least one wrapper. Trust me, you will. Just accept it and move along. You can start over with another wrapper, or you can do it the lazy way, like I do, and just wrap the sad little mess of a roll in another wrapper so it’s double wrapped. Then forget it ever happened.
In the end, you will end up with what looks like a transparent egg roll. It’s a little freaky looking, but don’t be fooled. It’s delicious! Serve with peanut sauce or plum sauce. Because tween bee and baby honeybee have peanut allergies, we serve these with plum sauce. It’s so delicious, you won’t even miss the peanut sauce.
hoisin sauce (make sure your brand is gluten free)
That’s it. Three ingredients. I don’t measure. Shocking, I know! Just add a couple of tablespoons of hoisin to a bowl. Plop in a tablespoon to two of plum sauce and add a little water to thin to a dipping sauce consistency. Stir to combine. Done.
Chinese New Year is this Friday, you need to make these!
This is the year we go back to basics. We already live fairly simple lives as compared to many families of our size, but life gets out of control in a large spiral then gains momentum. Before you realize, it’s string cheese for dinner as you fly out the door to youth group or 4H meetings.
This must not continue.
I’m sharing my plan for 2014 to accomplish my goals for health, homeschool, church, my home and my garden. It was born from exasperation stemming from too many days of buzzing around in circles and accomplishing little. I need results, people! I thrive on them, in fact.
In sharing my thoughts, I hope to clarify the foggy areas and focus on my priorities. Also, I feel if I don’t get some organization to my thoughts, they will make my head explode in dazzling display of glitter, rainbows and unicorns. Oh sure, that sounds fun for you, but I wouldn’t be right after that.
So here I am. I am hoping you will keep me focused and hold me accountable.
Home & Garden
Cancel newspaper subscription and Netflix. Done and woohoo! Man, those two innocent-looking subscriptions are a beast to control! Unfortunately our day doesn’t allow for sipping coffee leisurely while catching up on local events. I have to say, newspaper wrangling just isn’t for me. As for Netflix, it became a burden to sit down and watch a movie and return it in a timely manner. We plan to check out movies from the library. Problem solved.
This next goal doesn’t fit in any one category above, yet it fits perfectly in all of them.
Find the funny in everything. Humor keeps me sane by laughing hysterically and it is everywhere! We have all heard that laughter is the best medicine, but did you know it’s also the best workout? It’s true (in my head). If you laugh hard enough, it’s an excellent ab workout so you don’t have to spend any time upstairs in your newly created workout room. Two birds, one stone.
Join me in my journey of simple living. If you have any tricks up your sleeve that help keep your life simple, I would love to know.