Want to zing up your Saturday suppers? Or turn your blah weekday meal into something sophisticated and elevated? Then try the allium family. What or who are they? The best friends a home chef could have.
The allium family have long been beloved to chefs and cooks all over the world.The family consists of garlic, onions, scallions and leeks along with shallots and chives. People have been cooking with them since ancient times. The early Egyptians even worshipped one - garlic -place whole bulbs of them in front of King Tutankhamun, the Boy King. Onions too, have been in the kitchen for five thousand years, mainly being used in China and India. The family is a must have for eating healthy.
They can detox the body thanks to being mostly organosulfur compounds - namely sulfur which acts as an anti-inflammatory agent. This lowers the risk of cancer and protects normal cells from becoming mutant ones.Alliums are also high in glutathiones, an important nutrient that protects the body from cellular damage.it also boosts immunity and lowers the risk of heart attack. Again this also detoxifies the body, helping to lower diabetes and cancer. A weekly dose of scallions or shallots also helps in protecting the heart as well.Green onions alone can regulate blood sugar and protect from peptic ulcers thanks to inhibiting bacterial growth in the stomach's lining.
One thing about any of the alliums. They are extremely versatile in the kitchen. Onions can go into everything from tarts to salads. A fun Sunday brunch recipe is zweibelkuchen or onion pie. This Swabian recipe, usually made in the autumn but can be baked year round consists of a yeast dough topped with buttery, caramelized onions, Black Forest bacon and an eggy quiche like filling.It's usually served with grape must. For a lighter dish try a tomato , cucumber and onion salad. It's not only has flavor but also bright colors , perfect for a barbecue side dish. The flavoring is unusual, a mix of salt and sugar blended with tarragon. Another tasty side is Neopolitan bread salad, that has sliced onions sharing a bowl with tomatoes and cubes of stale Italian bread.Scallions are a healthy and refreshing way to liven up any dish. An easy one with a definite Chinese flavor is chopped scallions fried with ground beef and garlic served over a bed of rice or cellophane noodles. You can sub in soy beef crumbles for the meat for healthier fare. Add a good two cups of chopped scallions to a pound of meat. Shallots, similar to scallions, are perfect in chicken dishes.Its' delicate flavor is perfect for poultry and even good in chicken soup.As for chives, they are any potato's mate. Try Hassleback potatoes or a liberal sprinkling on a bowl of mashed potatoes.
Alliums are a kitchen must have. They are not only good for you but good for any savory recipe. Try them in a variety of different ones this Spring season.
Saturday, May 4, 2019
Friday, May 3, 2019
A Fancy Barbecue
Could a barbecue be elegant? Can lobster and London broil replace dogs and burgers?The answer is yes. It's just a matter of elevating the menu and adding a fancy spin on backyard dining.
First of all establish some sort of dress code for the guests. The best bet is looking to beach weddings for inspiration. A semi formal look would be fine. It's not overly formal, and comfortable enough to relax in. Think slacks and a button down shirts for men while any summer dress and sandals will do for women. As for the host's end, if you're doing the grilling , grill in old clothes, then change.If it's too much serve food that can be made in advance.What do you serve at this sort of gathering?Good food , but not the usual messy fare. The best way to decide on a menu is think of what you would have at an indoor party. One of the easiest paths to take is having a buffet.It's a no brainer to set up tables at your yard's parameters , leaving the space in between for tables and chairs. Have chilled bruschetta topping just warmed Italian and French bread slices.You can do a different spin on it , by putting swirls of basil or kale pesto on the slices.Polenta rounds topped with sauteed cremini and shiitake mushrooms are another lovely opener. Try cherry tomatoes stuffed with minced mozzarella - a perfect warm weather treat, especially when paired with champagne.
What about the main fare? Serve spiral ham and London broil along with roast turkey. All can be grilled, the turkey does need to be tented with aluminum foil when cooking outside. Another idea is barbecued shrimp which can be put on mini skewers for easy no mess handling . Want to add another level of elegance? Then think of serving barbecued lobster tails. Surprisingly , they're easy to cook on the grill. Start with a lemony marinade of lemon juice, zest and olive oil - or canola oil for a lighter touch. Best of all the tails are a fast cook - only taking ten to twelve minutes . They can be cut into nuggets for easier, no fuss eating. Scallops are another elegant choice. Soak them in a lime marinade for something different. As far as sides, think classic yet simple.An avocado mousse, made with cream and spiked with chili peppers is a good choice,perfect with chicken or seafood. A Spring greens salad is also an ideal foil for any red meat main dish. As for ending the meal, place plates of petit fours and fancy homemade shortbreads on the table.Confectioner's sugar dusted cupcakes are another lovely way to end. Serve coffee and tea in fancy plastic cups that you can buy from Amazon. These come in silver or gold and provide a classy touch.
Yes, a barbecue can be classy and elegant. It starts with smartly dressed guests dining on fancy food on fancy plates. What a great way to start the summer grilling season.
First of all establish some sort of dress code for the guests. The best bet is looking to beach weddings for inspiration. A semi formal look would be fine. It's not overly formal, and comfortable enough to relax in. Think slacks and a button down shirts for men while any summer dress and sandals will do for women. As for the host's end, if you're doing the grilling , grill in old clothes, then change.If it's too much serve food that can be made in advance.What do you serve at this sort of gathering?Good food , but not the usual messy fare. The best way to decide on a menu is think of what you would have at an indoor party. One of the easiest paths to take is having a buffet.It's a no brainer to set up tables at your yard's parameters , leaving the space in between for tables and chairs. Have chilled bruschetta topping just warmed Italian and French bread slices.You can do a different spin on it , by putting swirls of basil or kale pesto on the slices.Polenta rounds topped with sauteed cremini and shiitake mushrooms are another lovely opener. Try cherry tomatoes stuffed with minced mozzarella - a perfect warm weather treat, especially when paired with champagne.
What about the main fare? Serve spiral ham and London broil along with roast turkey. All can be grilled, the turkey does need to be tented with aluminum foil when cooking outside. Another idea is barbecued shrimp which can be put on mini skewers for easy no mess handling . Want to add another level of elegance? Then think of serving barbecued lobster tails. Surprisingly , they're easy to cook on the grill. Start with a lemony marinade of lemon juice, zest and olive oil - or canola oil for a lighter touch. Best of all the tails are a fast cook - only taking ten to twelve minutes . They can be cut into nuggets for easier, no fuss eating. Scallops are another elegant choice. Soak them in a lime marinade for something different. As far as sides, think classic yet simple.An avocado mousse, made with cream and spiked with chili peppers is a good choice,perfect with chicken or seafood. A Spring greens salad is also an ideal foil for any red meat main dish. As for ending the meal, place plates of petit fours and fancy homemade shortbreads on the table.Confectioner's sugar dusted cupcakes are another lovely way to end. Serve coffee and tea in fancy plastic cups that you can buy from Amazon. These come in silver or gold and provide a classy touch.
Yes, a barbecue can be classy and elegant. It starts with smartly dressed guests dining on fancy food on fancy plates. What a great way to start the summer grilling season.
Thursday, May 2, 2019
Is Kelp The New Kale
There's a new green in town that may dethrone kale as the top veggie. It's seaweed and it's not only versatile and nutrient dense but also good for the planet. Eating it is good for us and good for Earth.
Melissa Clark explored this in yesterday's New York Times Food section. As seen here , the entire section was dedicated to sustainability and eating to help the planet. Kelp is one of those plants that is low impact on the climate but high impact on diets. Ms. Clark traveled to Portland, Maine where the plant is surrounded by clean seawater. (Don't try this at home, especially if your shoreline is near a big city) Eating seaweed is nothing new.Different kinds such as sweet red dulse,inky alaria and ruffled sea lettuce have fed coastal communities for thousands of years. Traditional Welsh recipes calls for frying fresh seaweed in bacon fat while the Irish cook it with potatoes The Scots even bake it into breads and biscuits. Indigenous Americans were not immune to its'' possibilities and cooked all manners of seaweed, from brown to green to red. Of course most Americans have had their first taste with Japanese sushi, yet it's not the same as fresh. It hasn't caught on, probably because of seaweed salad most sushi restaurants serve. It's cloying and damp, a far cry from what is originally cooked in Japanese households and restaurants.
Will kelp fly in American home kitchens?One of its' big pluses is that the cell structure won't break done during freezing , thawing and then refreezing. This is due to it developing in constantly changing tides and temperatures. Keep in mind that its' different from nori, kombu and dulse. These have to be prepared differently. Ms. Clark puts it smoothies, soups and saute pans with a hit of chile and garlic. She gives three different recipes. One is roast chicken with crunchy seaweed and potatoes. This is a sheet pan meal so the seaweed is baked til it's crisp and crunchy not unlike kale - which you can sub in for it. Then there is creamy white bean and seaweed stew with Parmesan. It's a typical Italian bean soup spiked with dried kombu which is often used in Japanese soups. If you want something a bit more briny the last recipe is a lemony pasta with anchovies and kelp. Chiles give it bite. In this, kelp is pureed but you can also use kelp smoothie cubes. Think of it as a pesto thickened with an anchovy paste flavored with lemon zest, garlic and chile peppers.It's an interesting concept that can work with any kind of pasta, preferably a chunky kind like rigatoni.
Will it help the planet to eat kelp and its cousins? Yes. Will it help your diet? Yes. Cooking and eating seaweed is a win-win situation. Try it not just for your sake but also for the planet's.
Melissa Clark explored this in yesterday's New York Times Food section. As seen here , the entire section was dedicated to sustainability and eating to help the planet. Kelp is one of those plants that is low impact on the climate but high impact on diets. Ms. Clark traveled to Portland, Maine where the plant is surrounded by clean seawater. (Don't try this at home, especially if your shoreline is near a big city) Eating seaweed is nothing new.Different kinds such as sweet red dulse,inky alaria and ruffled sea lettuce have fed coastal communities for thousands of years. Traditional Welsh recipes calls for frying fresh seaweed in bacon fat while the Irish cook it with potatoes The Scots even bake it into breads and biscuits. Indigenous Americans were not immune to its'' possibilities and cooked all manners of seaweed, from brown to green to red. Of course most Americans have had their first taste with Japanese sushi, yet it's not the same as fresh. It hasn't caught on, probably because of seaweed salad most sushi restaurants serve. It's cloying and damp, a far cry from what is originally cooked in Japanese households and restaurants.
Will kelp fly in American home kitchens?One of its' big pluses is that the cell structure won't break done during freezing , thawing and then refreezing. This is due to it developing in constantly changing tides and temperatures. Keep in mind that its' different from nori, kombu and dulse. These have to be prepared differently. Ms. Clark puts it smoothies, soups and saute pans with a hit of chile and garlic. She gives three different recipes. One is roast chicken with crunchy seaweed and potatoes. This is a sheet pan meal so the seaweed is baked til it's crisp and crunchy not unlike kale - which you can sub in for it. Then there is creamy white bean and seaweed stew with Parmesan. It's a typical Italian bean soup spiked with dried kombu which is often used in Japanese soups. If you want something a bit more briny the last recipe is a lemony pasta with anchovies and kelp. Chiles give it bite. In this, kelp is pureed but you can also use kelp smoothie cubes. Think of it as a pesto thickened with an anchovy paste flavored with lemon zest, garlic and chile peppers.It's an interesting concept that can work with any kind of pasta, preferably a chunky kind like rigatoni.
Will it help the planet to eat kelp and its cousins? Yes. Will it help your diet? Yes. Cooking and eating seaweed is a win-win situation. Try it not just for your sake but also for the planet's.
Wednesday, May 1, 2019
Eat Green Eat Clean
Can changing our eating habits lessen climate change? Can our food choices deter global warming? That's what the New York Times Food Section posed today in an unusual but thoughtful section. It's a keeper section full of ideas and suggestions.
The writers at the food section teamed up with the environmental writers from the newspapers to create an interesting guide for cleaner and greener eating. Julia Moskin along with Brad Plumer wrote most of the articles. Usual contributors such as Melissa Clark and Tejal Rao delved into kelp and tomatoes. Answers to such common questions as do what I eat have an effect on climate change and should humans stop eating meat all together. There are also answers to such questions as which foods have the largest impact and what kind of seafood should I eat. It is a good guide to bring along for green food shopping. There are also assurances to vegetarian worries and concerns, especially about switching over to a meat free diet.The section includes different charts such as the environmental impact of cow's milk as opposed to other milks such as soy,rice , oat and almond.Another chart on the percentage of various food waste is an eye opener.It will definitely change some habits. There is also a quiz on the back page that everyone should take. Home chefs may change their shopping and cooking habits after answering a few questions.
Of course there are recipes along with articles on food but with a sustainable twist.Two must reads are Kim Severson's piece on how climate change is affecting regional crops and Somini Sengupta's one on how different countries - including the US - and their eating habits affect global warming.Ms. Severson takes us around the US , from Maine where an erratic frost season is damaging the blue gems to California's year round artichoke season where warmer weather is encouraging the choke's enemy the artichoke plume moth.Ms. Sengupta's article is inspirational. She has been to different countries such as Venezuela and Viet Nam but it is Kansas that provides us with some green culinary advice. Professor Devon Mihesuah , a professor of indigenous history and culture at the University of Kansas has a garden and diet of the original indigenous Kansans, the Choctaws. This is dandelion salad from her garden and wild onions from neighboring fields. She doesn't spray weeds, because bees need them to pollinate.Melissa Clark gives us kelp recipes while Tejal Rao explores climate change's effects on tomatoes and how farmers are creating hardier breeds. Even Eric Asimov of the weekly The Pour column weighs in.Wine drinkers should ask about all aspects of wine making ,from the bottle itself to mowing the cover crop and the amount of electricity used.
How we eat and drink affects the planet. Use the Times guide to help you make crucial decisions. Even a small culinary change is a change in the right direction.,
The writers at the food section teamed up with the environmental writers from the newspapers to create an interesting guide for cleaner and greener eating. Julia Moskin along with Brad Plumer wrote most of the articles. Usual contributors such as Melissa Clark and Tejal Rao delved into kelp and tomatoes. Answers to such common questions as do what I eat have an effect on climate change and should humans stop eating meat all together. There are also answers to such questions as which foods have the largest impact and what kind of seafood should I eat. It is a good guide to bring along for green food shopping. There are also assurances to vegetarian worries and concerns, especially about switching over to a meat free diet.The section includes different charts such as the environmental impact of cow's milk as opposed to other milks such as soy,rice , oat and almond.Another chart on the percentage of various food waste is an eye opener.It will definitely change some habits. There is also a quiz on the back page that everyone should take. Home chefs may change their shopping and cooking habits after answering a few questions.
Of course there are recipes along with articles on food but with a sustainable twist.Two must reads are Kim Severson's piece on how climate change is affecting regional crops and Somini Sengupta's one on how different countries - including the US - and their eating habits affect global warming.Ms. Severson takes us around the US , from Maine where an erratic frost season is damaging the blue gems to California's year round artichoke season where warmer weather is encouraging the choke's enemy the artichoke plume moth.Ms. Sengupta's article is inspirational. She has been to different countries such as Venezuela and Viet Nam but it is Kansas that provides us with some green culinary advice. Professor Devon Mihesuah , a professor of indigenous history and culture at the University of Kansas has a garden and diet of the original indigenous Kansans, the Choctaws. This is dandelion salad from her garden and wild onions from neighboring fields. She doesn't spray weeds, because bees need them to pollinate.Melissa Clark gives us kelp recipes while Tejal Rao explores climate change's effects on tomatoes and how farmers are creating hardier breeds. Even Eric Asimov of the weekly The Pour column weighs in.Wine drinkers should ask about all aspects of wine making ,from the bottle itself to mowing the cover crop and the amount of electricity used.
How we eat and drink affects the planet. Use the Times guide to help you make crucial decisions. Even a small culinary change is a change in the right direction.,
Tuesday, April 30, 2019
Let The Grilling Begin
Despite the cool weather right now, it's the start of grilling season. That means lazy weekends flipping burgers or chilling out week nights cooking veggies or meats. Are you ready for it? Is the grill cleaned? Are the accoutrements ready for another season?
One of the first questions to ask is my grill still usable? Most grills usually last from two to three years. With the right babying and care their usefulness can be extended to four and sometimes five years. If there is rust, then junk it and start looking for a new one.If you are looking for a new one, do you go the thrifty or splurge route? Keep in mind that the more expensive models are made from stainless steel while the cheaper models are lower grade painted steel that may not have a long life. A few dollars more can make a difference. One of the most popular is Weber's Original Kettle. It fits perfectly in smaller back yards and patios.It can be used as a smoker as well if you're into smoking meats.A trendier idea that's taking hold is using a fire pit for cooking meats.It offers a bit more variety with how to cook food. Griddles and pans can be used along with cast iron meat grates. You can also cook the typical camp fire fare such as hot dogs and marshmallows using skewers. Another thing to consider is what you'll be cooking the most. Will it be steaks and whole veggies?Or chunks of them? If it's the second, then invest in a good pair of metal skewers. These last decades longer than just wooden skewers and can be used season after season.
Once the grill is settled, then look at your outdoor table set. Do you feel like you need a new one? Will it last another season? It should if it spent the fall and winter either in the basement or garage.
For those who want a new set, then think of Target and Wal-mart for new tables and chairs. These big box stores are always budget friendly and offer a wide variety of styles. An entire set including umbrella and base can be bought for under three hundred dollars. Your best bet is a metal topped table. A glass one can break along with expanding and contracting during hot and cold days. Wicker sets are always pretty but make sure the one you buy has aluminum frames and the woven material is from a man made material like recycled plastic.Also consider having matching smaller tables where guests can put their drinks and hors d'ouevres.A nice outdoor table set deserves pretty silverware and plates. Amazon has Cutlerex ,a plastic cutlery set that looks like silverware. It's a set that can be used over and over and has forty pieces of spoons knives and forks. You could also get stainless steel sets too. As for plates, think melamine which comes in a variety of different fun patterns. Target has so many cute patterns along with white ones that look like paper plates! These are a much better choice than paper ones and plastic utensils.
Get the backyard ready for eating out. It's time for grilling and chilling in the fresh, warm air. Have everything ready for the first barbecue of the season.
One of the first questions to ask is my grill still usable? Most grills usually last from two to three years. With the right babying and care their usefulness can be extended to four and sometimes five years. If there is rust, then junk it and start looking for a new one.If you are looking for a new one, do you go the thrifty or splurge route? Keep in mind that the more expensive models are made from stainless steel while the cheaper models are lower grade painted steel that may not have a long life. A few dollars more can make a difference. One of the most popular is Weber's Original Kettle. It fits perfectly in smaller back yards and patios.It can be used as a smoker as well if you're into smoking meats.A trendier idea that's taking hold is using a fire pit for cooking meats.It offers a bit more variety with how to cook food. Griddles and pans can be used along with cast iron meat grates. You can also cook the typical camp fire fare such as hot dogs and marshmallows using skewers. Another thing to consider is what you'll be cooking the most. Will it be steaks and whole veggies?Or chunks of them? If it's the second, then invest in a good pair of metal skewers. These last decades longer than just wooden skewers and can be used season after season.
Once the grill is settled, then look at your outdoor table set. Do you feel like you need a new one? Will it last another season? It should if it spent the fall and winter either in the basement or garage.
For those who want a new set, then think of Target and Wal-mart for new tables and chairs. These big box stores are always budget friendly and offer a wide variety of styles. An entire set including umbrella and base can be bought for under three hundred dollars. Your best bet is a metal topped table. A glass one can break along with expanding and contracting during hot and cold days. Wicker sets are always pretty but make sure the one you buy has aluminum frames and the woven material is from a man made material like recycled plastic.Also consider having matching smaller tables where guests can put their drinks and hors d'ouevres.A nice outdoor table set deserves pretty silverware and plates. Amazon has Cutlerex ,a plastic cutlery set that looks like silverware. It's a set that can be used over and over and has forty pieces of spoons knives and forks. You could also get stainless steel sets too. As for plates, think melamine which comes in a variety of different fun patterns. Target has so many cute patterns along with white ones that look like paper plates! These are a much better choice than paper ones and plastic utensils.
Get the backyard ready for eating out. It's time for grilling and chilling in the fresh, warm air. Have everything ready for the first barbecue of the season.
Monday, April 29, 2019
Spring Cleaning Your Diet
Now that Easter and Passover are over , it's time to Spring clean your diet. There are no more heavy calorie laden meals, desserts and treats. It's the season for lighter fare,not to mention lighter cooking and baking.
One of the best aspects of Spring is foraging. There is a wealth of healthy greens right outside your back door. Think about adding some of your local woodland's best in a salad.One of the most traditional and most widely used is the dandelion. The slightly prickly leaves can be eaten on their own or with other greens. Dress with a tangy lemon -honey vinaigrette and serve with grilled chicken or scallops. Another woodland green to consider is the tongue tingling garlic mustard which can be made into a pesto or cooked with pasta similar to broccoli rabe.Mushrooms can also come from the parks and forests.Many home chefs are leery about foraging them and with good reason -half are poisonous.Buy a book on foraging (your best bet is Amazon) and read it cover to cover. Think about making your bounty in a light mushroom sauce spiked with garlic and onions. The mushrooms can also be pickled and served as a side to grilled chicken, steak or fish. Those dandelion greens can also be pickled and would be a light and interesting side.
With the weather growing warmer, it's time to get out the grill. This is chance to have delicious meats and veggies simply cooked. Don't stop at the proteins. Try a light meal of grilled asparagus with peppers and eggplants. Ramps from foraging can also be grilled . Spritz them with olive oil and cook on a grill pan until ready. A fun way to welcome in the warm weather is kabobs. Think cherry and grape tomatoes with scallops and shrimp. Or try marinated mushrooms skewers for something light and different. Climbing temps usually mean the taste for grilled burgers. These too can be lightened up. Portobello caps are a great sub in for beef patties.Marinate the caps in canola oil - which is lighter than even virgin olive oil - along with chopped onions, balsamic vinegar and garlic.Instead of plopping it on a heavy bun, think an open faced sandwich on Italian and French bread. Gardein also has veggie burgers that taste like the real thing. Instead of the usual burgers and potato salad - just have the patties plain with grilled veggies .As for desserts, we're heading into blueberry and strawberry season. Finish the meal with a bowl of mixed berries, sweetened with dark honey and topped with Reddi-Whip's coconut or almond milk whipped creams.
It's Spring. Lighten up your diet. Go for fresh picked greens and kabobs. Get rid of the greasy burgers and try the ethereal portobellos or soy burgers. Invest in the fruits and veggies of the season. You'll feel better- and lighter.
One of the best aspects of Spring is foraging. There is a wealth of healthy greens right outside your back door. Think about adding some of your local woodland's best in a salad.One of the most traditional and most widely used is the dandelion. The slightly prickly leaves can be eaten on their own or with other greens. Dress with a tangy lemon -honey vinaigrette and serve with grilled chicken or scallops. Another woodland green to consider is the tongue tingling garlic mustard which can be made into a pesto or cooked with pasta similar to broccoli rabe.Mushrooms can also come from the parks and forests.Many home chefs are leery about foraging them and with good reason -half are poisonous.Buy a book on foraging (your best bet is Amazon) and read it cover to cover. Think about making your bounty in a light mushroom sauce spiked with garlic and onions. The mushrooms can also be pickled and served as a side to grilled chicken, steak or fish. Those dandelion greens can also be pickled and would be a light and interesting side.
With the weather growing warmer, it's time to get out the grill. This is chance to have delicious meats and veggies simply cooked. Don't stop at the proteins. Try a light meal of grilled asparagus with peppers and eggplants. Ramps from foraging can also be grilled . Spritz them with olive oil and cook on a grill pan until ready. A fun way to welcome in the warm weather is kabobs. Think cherry and grape tomatoes with scallops and shrimp. Or try marinated mushrooms skewers for something light and different. Climbing temps usually mean the taste for grilled burgers. These too can be lightened up. Portobello caps are a great sub in for beef patties.Marinate the caps in canola oil - which is lighter than even virgin olive oil - along with chopped onions, balsamic vinegar and garlic.Instead of plopping it on a heavy bun, think an open faced sandwich on Italian and French bread. Gardein also has veggie burgers that taste like the real thing. Instead of the usual burgers and potato salad - just have the patties plain with grilled veggies .As for desserts, we're heading into blueberry and strawberry season. Finish the meal with a bowl of mixed berries, sweetened with dark honey and topped with Reddi-Whip's coconut or almond milk whipped creams.
It's Spring. Lighten up your diet. Go for fresh picked greens and kabobs. Get rid of the greasy burgers and try the ethereal portobellos or soy burgers. Invest in the fruits and veggies of the season. You'll feel better- and lighter.
Saturday, April 27, 2019
The Lamb Experiment
Since mid March up to today I have baked and iced five lambs, using my Mom's Wilton Easter lamb mold, along with her cake and icing recipes.
What have I learned?
What have I learned?
That greasing and flouring any cake pan is vital to having an easy to remove baked product.
Dream Whip is crucial to producing a dense yet surprisingly light pound cake. I plan on making cupcakes with it.
Crumb coats are very important in creating a smooth first coat. You need this in order to create fancy stars squiggles and rosettes.
Vegan cakes don't work. This little lady's head fell off .Also the taste wasn't as great as the Duncan Hines mixes I used.
Variety is truly the spice of life. I made a chocolate cake with coffee icing for my friends who love chocolate. This is the flavor combination I will be flirting with for the next few months.
As for everyone else, it was vanilla cake with vanilla buttercream.I also learned that it takes time to master Russian tips . Mine have come out like pink blobs.Also all lambs require seven cups of icing not five.
Another thing I've learned. Not to bake five lamb cakes and then ice them. It is a lot of work, well received but still labor intensive.
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