Happy Birthday Disaster

I had such high hopes for the cake I was going to bake for my friend's birthday.It started out good.Unfortunately I can't even upload the pictures regarding this. It's like the whole project is against me!!!!!

It is blurry  but you can see it's the Duncan Hines butter cake, along with sprinkles and butter. I did everything according to the instructions (well except for the sprinkles) I added half a cup which I thought would be fine. It wasn't.

The butter part was fine. I diced it to make for easier blending. This is the batter

The batter looks fine. It was fine as I poured it into the two inch eight inch round cake tins The problem was that the batter super rose and got all over the oven floor. Could it be that I whipped too much air into the batter, thanks to my new Proctor-Silex beater? Maybe? The batter didn't set on one layer. That went directly to the birds when cooled.

I made a traditional butter cream for the remaining layer, 

As you can see the cake is in the pan and is too soft to be lifted out of it. Just a plain icing graces it, hiding the mistakes in the upper right side. I used Wilton's Sparkle Gel icing to write happy birthday. If it had come out OK, , it would  have been a blue and green ombre, but alas it wasn't.

Will I use Duncan Hines again? Maybe. Maybe not. Will I bake butter cake again? Probably not  but never say never. This has been an eye opener in a usually idyllic and problem free baking season. I will try again - but not so soon. I think I need to get the bad taste of a flop out of my mouth.

Cereal's Other Side

Cereal has always served as THE breakfast food for one hundred and forty years.It's  a great starter for sure, yet cereal can be used in a variety of other recipes, both sweet and savory. It's not just for breakfast  but for lunch, dinner and even snacking.

Every American kid has memories of their mom making Rice Krispies treats. It was our first time in thinking outside the cereal box.Who would think that what we had for breakfast would make an awesome dessert? Even though you can buy these low cal treats, they're super easy to whip up.The basic recipe is melting three tablespoons of butter and one package or about forty marshmallows and melting the two ingredients together in a saucepan. Add six cups of Rice Krispies, mix until cereal is completely coated and pour into a buttered  13 by 9 two inch pan. Wait until completely cooled and cut into squares.  The fun thing about this recipe is that it can be varied. They can made gourmet by increasing the butter to half a cup or one stick. If doing this, then up the amount of cereal by ten cups. Vanilla is added for a richer flavor.  Marshmallow creme can also be used instead of the puffs. Go wild with additions. Most just toss in sprinkles and chocolate chips but there are some who would toss a handful of crumbled bacon into the mix.The recipe isn't exclusively that cereals' You can also make them with Cheerios, Fruity Pebbles and even the diet driven Special K. Any of these can also be turned into holiday shapes.  You can mold them into chocolate dipped footballs for a Super Bowl party or cute red sprinkled laced hearts for Valentine's Day.,

Cereal can have a savory side too.Rice Krispies can easily be used in breading chicken or fish. It's taking one cu and a quarter of coarsely crushed pieces mixed with flour and seasonings such as salt and pepper, dried parsley and a kick of cayenne. You can also use cornflakes - usually one and a half cups for three pounds of various parts. The recipe can either be deep fried or a healthier baked.. The chicken is first dipped into melted margarine first then rolling them into the crumbs. The result is a crunchier texture that works well with the bird. Fish can also be coated in the cereal. It's actually healthier because the coating doesn't absorb as much oil, creating a lighter, less greasier piece. Cormflakes can also be used. Both have to be mixed with flour to get that exact texture or the batter could fall off during frying.Cereal can also be used in other recipes as well.The ancient grain version of Cheerios (this has quinoa and millet along with amaranth) can be turned into a croquette. Asparagus , zucchini,carrots and pepper are added along with goat cheese to the ground up rings. They're then coated in bread crumbs and fried to create a tasty and unusual dinner.

Cereals aren't just for breakfast. They can be turned into savory and sweet meals and desserts everyone will like.  Just think outside the cereal box.

Losing A Genius Paul Bocuse

Good chefs come along once in a century. Paul Bocuse was just that chef. a master in creating amazing and legendary plates. Sadly he merged with the infinite, yet he left behind a legacy of delicious recipes.

Chef Bocuse was born ninety-one years ago in southeastern France in the picturesque town of Collognes -au- Mont- D'Or, a commune of the World Heritage culinary site of Lyons. He was a student of the first woman chef, Eugenie Brazier. She, herself, was a supernova in the Gallic culinary world, being the first chef, male or female to acquire six Michelin stars for her restaurant in the French  Alps. He was the one who was responsible for reviving nouvelle cuisine, a lighter and more delicate take on the cuisine classique, the more common sauce heavy dishes that originated in France during the 1600's, Doing such made French cuisine more accessible not just to gastronomes but to home chefs across the globe.Nouvelle cuisine actually came about during the 1700's with chef Vincent La Chapelle, publishing the first cookbook featuring it. Bocuse's new take on it became a hit as it especially  resonated with American chefs, Classic dishes were now plated with artistic flair. Chicken , beef and fish were now drizzled or dotted with sauces, instead of being drowned in them. Vegetables were not just a side,, They too became part of the plate's canvas.

Bocuse was also known for the World Cooking Contest award,  Concours  mondial de la cuisine. Bocuse d'Or first created in 1987. The event takes place i Lyons at the end of of this month. Its' a two day affair attracting such amazing chefs from all over the world. It's divided into three medals, gold, silver and bronze, exactly like the Olympics. The US team was coached by the great Rolan d Henin, the famed CIA instructor, The Culinary Institute of America was chosen itself, to be the setting of the American competition as well as Epcot Center in 2008. The CIA honored Chef Bocuse in 2011 with the title of Chef of the Century and changed the name of their famed restaurant , Escoffier to Bocuse. The chef himself was responsible for creating truffle soup, The recipe itself can be recreated at home but it's a rich one, complete with foie gras, black truffles (you can buy these but they are around 100 dollars.) and Noilly Prat vermouth. There's also mirepoix and chicken breast added and topped with a puffed pastry lid.. Home chefs can make a cheaper version using button mushrooms.

Paul Bocuse was a driving force in world cuisine. His influence will be felt for decades to come.he was a true genius and will be truly missed.

Naturally Boosting Your Energy

we all have days when we hate to get out of bed . Our energy levels are low and everything including rising is a chore. It's time, then, to look into natural energy boosters. Even a bite will give the impetus to get up and go.

What can we eat to give us that get up and go? Most reach for that all important cup of joe to make them wide eyed and bushy tailed. The problem with caffeine is that it's dehydrating along with making you edgy throughout the day, It can also cause stomach discomfort - not good on the morning of a big meeting. Stick with that classic oatmeal.It's high in fiber too which the body needs to function properly. Bananas are ca also give you that much needed eye opening jolt. What's great about this fruit is that it can be eaten plain, as a snack or sliced and topping cereal.  It's also tasty  as part of a smoothie.Bananas can be eaten as a sweet afternoon snack when energy levels dip mid-afternoon.Greek yogurt is another food that can get the body running. Sweeten with honey and cinnamon for a breakfast treat or use it as a dip with veggies as a healthy and tasty lunch. Mix sauteed onions in it and serve with baked potato chips as a fun snack.

Energy levels can lag during the day too. Not a great feeling when you have a lot to do. The best solution is eat a high energy lunch, Chickpeas are the best choice as are dark leafy greens such as the ever popular kale. Create a salad with these too along with the addition of grape tomatoes  and broccoli, You could make a Greek yogurt based dressing for more boost or stick with a simple vinaigrette.Hummus is another chickpea recipe that's easy to make. It's basically pureeing them with lemon juice, olive oil and garlic. Serve with toasted pita for a light but filling lunch.The beans can also be blended with zucchini to make tasty fritters, the perfect Saturday lunch, Snacks are another way to help stay focused and bright eyed. Of course many of us reach for a chocolate bar. The only good ones are the dark  90 per cent chocolate . These resemble baker's chocolate in color and almost in taste. If these aren't your cup of energizing teas, then stick with nuts. Almonds are the most healthiest but walnuts, Brazil nuts, cashews. and pecans can also give you more energy. If you do crave a chocolate bar go for a dark one loaded with hazelnuts. Hazelnuts are pure energy. They do taste good on their own but they're pure heaven married to dark chocolate.

Jump start your day with  energy boosting foods. They'll give you the jolt needed to function properly . Start today for a burst of vibrancy.

Tea And The Perfect Kettle

One of the best things about chilly winter days is a soothing hot cup of tea. It's more refreshing than a coffee and lighter on the palate than hot cocoa.What makes the perfect tea? The perfect kettle, of course!!

What is the perfect kettle? I had to ask myself that today as I browsed both the Target site and Target's actual shelves. Our old kettle's handle broke, ending thirteen - fourteen? years of constant service.(it's seen in this blog's signature photo) We not only heated water for endless cups of tea - but also for instant espresso, hot cocoa ,oatmeal and instant soups. It could have lasted for another decade - save for the plastic handle breaking.  A tea kettle is vital to any household, especially one as tea addicted as mine. Going out to buy one was a must.I had wanted a stainless steel one, like our other. That was until I saw this beauty.

It's from Chantal (29.99 from Target) and what drew me to her (is she like Mrs.Potts from Beauty And The Beast?) is the sleekness. I love the ergonomic handle that makes her easy to lift and pour. Another big selling point was the lever on the handle's underside, It automatically lifts the spout cover. This is a huge plus  because it  was a pain to always lift the old kettle's cover.That required a a pot holder to do this. She is also a whistler - another bonus.

This tea kettle is a bit more delicate than the other. It is completely coated in enamel which means it can't handle intense heat for long periods of time.If the enamel melts she becomes  a fancy watering can for the garden.She  also only holds two quarts while the old kettle could handle about three and a half to four quarts.Still, she is a beauty , especially with that glossy, shiny navy blue coating.She is going to be handled with care. .The interior needs to be washed if there are any mineral build up which unfortunately will happen  thanks to us having hard water.. Luckily there is an instruction booklet and it suggests washing  away any mineral build up  by boiling white vinegar and water for twenty minutes. How can you tell when that happens? The kettle's interior will have a white powdery deposit, thanks to a high  magnesium and calcium content,It can be a real pain to remove if left untreated for long periods of time.

What makes for a good cup of tea? My Chantal tea kettle. I look forward to many cups of tea with her.

The Joy Of Canadian Cooking

Mexican cuisine usually gets all the attention when it comes to North American cuisine. Yet Canada also has a varied and interesting culinary heritage that marries native with European traditions. The result is a  meld  that  should make Canadian cuisine interesting and exciting.

Today's New York Times Food section is devoted to all things Canadian. One of the most interesting articles came from Dan Bilefsky, a long time Times writer and native Canadian living in Montreal. He interviewed First Nation chefs, Cezin Nottaway and George Lenser, both responsible for taking back an important part of their heritage. For centuries the Canadian government tried to erase the various tribal customs and languages. They were successful in that but not in taking away foods the Kitgan Zibi and Nisga'a nation that the two chefs represent. Chef Nottaway not only cooks native meat such as moose and beaver , she also hunts them too. She believes what her grandmothers taught her. - that animals will become lonely and suffer if they're not hunted. She does give a prayer of thanks to their spirits. There has been some uproar when to comes to seals. Even though the indigenous have special hunting licences to obtain their meat, the seal killing has rightly brought about protest from animal rights groups. The killings were very violent and traumatic, drawing six thousand names on a petition.Still Canadians are embracing the native dishes, as food trucks featuring them pop up in the major cities.

Another Canadian tradition, the butter tart was also featured. Sara Bonisteel,a freelance writer and first time contributor to the Food section wrote about these treats. They are the most simplest of bake goods to make. The filling is nothing more than brown sugar,butter and egg. Raisins are added along with vanilla extract.Other Canadian bakers ave tossed in toasted coconut , chocolate chips and nuts.It's orgins are murky,It could have evolved from the Scottish border, Bakewell tarts and the Quebec sugar pie.It's a pretty easy bake. with a simple butter crust and a custard filling.Maple syrup can be drizzled over them after baking. Canadians love their whiskey and there is also an article on it along with wines from the Lake Ontario region. For a while Canadian whiskies were dismissed as being bland and bottom shelf. That's all changing thanks to Davin de Kergommeaux, a whiskey writer from Ottawa.His articles are  introducing a new generation to peppery one hundred percent rye grain or ones finished in port and rum barrels. As far as the wine, Ontario was once known for ice wines, wines made from frozen on the vine grapes. It is changing thanks to vingerons such as Francois Morrisette who guide the grapes from infancy to fermentation.

Canada is a country  full of interesting cultures and cuisines. It's time for them to be acknowledged and tried. The Great North is full of great food and drinks.

Your Pancake Guide

One of the best cold weather breakfasts is a plate of pancakes. They make for a hearty starter or even a Sunday  supper too..Best of all the recipe can be varied to suit different tastes and needs.

Pancakes are one of the oldest dishes in the world, first being made by the ancient Greeks. They were call tagenites and made sort of similar to today's recipe.The first recipe involved wheat flour mixed with olive oil, honey, and curdled milk and served for breakfast.They were topped with honey, cheese and sesame, possibly a form of tahini The ancient Romans made something similar. .It was Middle English that gave us the word pancake.Almost every country has some variation of the cakes.Most Americans and Canadians are familiar with flapjacks or griddlecakes. The US also invented the smaller pancake, the silver dollar, ever popular in pancake houses across the country. The French variation , the crepe, was a trend in the Seventies when a chain creperie , The Magic Pan hit the malls. Italians have a similarly textured one called the crespelle.Now we can experience the Indian varieties which, like crepes, are both savory and sweet.The Chinese have been offering savory ones for years in the shape of their tasty scallion pancakes.

Pancakes are one of the easiest breakfasts to make. Most home chefs turns to that classic , Bisquick to make hearty and sometimes heavy ones.There's also Aunt Jemima, the country's oldest mix , first being made in 1889 by Chris and Charles Underwood. Store's such as Stop & Shop and Trader Joe's also have their own brands. These are great if you're in a hurry and want to whip up a quick batter. The best,though are the scratch ones. Try the All Recipes one which has all purpose flour and baking powder for lift. Also eggs and milk are added to give the finished product a cakey texture.For richer pancakes sub in heavy cream for milk.Recipes like these also increase the butter amount too. Usually there are two tablespoons added but you can go up to a quarter of a cup. Pancakes are versatile. You can add nuts such as chopped almonds and walnuts or go the fruit route with blueberries, strawberries or coconut. Once you've mastered the basic pancake, then try the gem of the breakfast world - the Dutch baby. This is a German style one, similar to Yorkshire pudding. You do need a cast iron skillet for it because the skillet has to sit in a 450 degree Farenheit oven before the batter is poured in.It a richer version of the basic pancake recipe using more milk and eggs.It puffs up and is served with everything form lemon and powdered sugar to maple syrup.

Pancakes are the best defense on a cold January morning. This ancient recipe is still on trend thanks to being hearty and rib sticking. Make them your first meal , complete with butter and drenched in maple syrup.