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Foodgasms

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Tatiana0706 said:
omg, SO cute!! They look like nordic ware pans! Did you make these too?

Oh and the flip flop cupcake is adorable too!
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I made them in this pan. I was making the cake truffles in balls, but decided to try them in my new "veggie" pan. When they worked, I decided to go pick up the other one.

Any excuse for more Nordicware! ;)
 
Tatiana0706 said:
did you use bakerella's recipe for the cake balls?
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Don't you love those? I first saw the recipe for cake balls on Cake Central, but I love how she made them into the cupcake pops.

Mine is a bit of a variation. I've tried them with just the cake and buttercream in the center, but I found it too gooey and overly sweet. I love the thickness of truffles, so I made ganache (with the bittersweet Ghirardelli) and added it to the mix. It made the consistency just right and cut some of the sweet. It's a great way for me to use up extra cupcakes and cake trimmings!
 
Tatiana0706 said:
you now have me salivating for rare roast beast and Yorkshire pudding. Please come make them for me.
Click to expand...

I'm afraid the roast remains, but the pudding is long gone...

MAN that was good...when it came down to "Hm. Store this and put this away or...eat a second lunch" - I lost that fight.
 
Tatiana0706 said:
Collette, I was reading this blog and thought of you.
http://underthehighchair.blogspot.com/2008/06/little-cake-that-could.html

TOTALLY odd color combo in the cake, I did not find it the least bit appetizing!
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Oh, lord. "Purple" red velvet cake, green buttercream, and blackberries. It rivals the grey armadillo red velvet cake in Steel Magnolias for "ugh" factor. What really made me grin were all the "It's so beautiful!" comments to it. Gotta love supportive bloggers! :D

I've been practicing the fondant on more mini cakes. I love the dark chocolate. Tastes great and more forgiving!

http://i63.photobucket.com/albums/h134/collette_mtb/dkchoc-pink.jpg
 
I asked Ulaven to teach me how to use his blowtorch.

I'm now sold on bruleeing things with a torch and not a broiler.

Bruleed bananas for lunch.
 
Collette said:
Oh, lord. "Purple" red velvet cake, green buttercream, and blackberries. It rivals the grey armadillo red velvet cake in Steel Magnolias for "ugh" factor. What really made me grin were all the "It's so beautiful!" comments to it. Gotta love supportive bloggers! :D

I've been practicing the fondant on more mini cakes. I love the dark chocolate. Tastes great and more forgiving!

http://i63.photobucket.com/albums/h134/collette_mtb/dkchoc-pink.jpg
Click to expand...

So beautiful!

It has been far too sweltering for the past few days to get excited about cooking. I've cobbled together a few salads, but nothing remotely Foodgasmic.

Nevertheless, I miss this thread, and all of my favorite foodies. Come and regale me, if you will, with mouthwatering tales of culinary bliss.

Or just come say hi. Whatever.
 
tortoise said:
Hello, scrumptious.

:heart:

I'm playing around with your cupcake bouquet pictures. Gorgeous work, my love, and lovely shots. I can't wait to come take some pictures of my own.
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Yes, I'm in great need of a wonderful photographer...and other stuff.


As for food, I skipped cooking again tonight so I'm definitely planning ahead and treating myself to a decent meal tomorrow.
 
Made this for breakfast. Having some for lunch too.

Inspired by me seeing it made on "Sugar Rush" and then I got the recipe from Paula Deen.

Like monkey bread...only better.

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
 
tortoise said:
That recipe is concentrated Evil. Evil extract.

:)
Click to expand...

We're all in love. There's a lot of gorilla bread in our future.

Here's another. In honor of my grandmother. She used to make this macaroni salad and I haven't had it in years. So simple and so...so much like being a kid again. Priceless. Actually called my dad to thank him for being in the right family.

MACARONI SALAD

3 cups elbow macaroni, cooked and drained
6 to 8 eggs, hard cooked, peeled, chopped
2 medium onions, chopped, Vidalia if available
1 cup sliced stuffed green olives
Mayonnaise to taste
Salt and pepper to taste
 
Collette said:
Those are from the gal's blog that invented the cupcake pops, but I'll post mine when I'm done. I took in a cupcake bouquet for the staff at his daycare center today and the kids saw it and wanted some. I think they'll like these better than the "roses".

Here's a pic of the roses...so I can redeem myself. ;)

http://i63.photobucket.com/albums/h134/collette_mtb/bouquets-1.jpg
Click to expand...

you are a truly talented woman, Collette. Holy smokes.

Where do you find the recipes and designs to do this stuff? Do you just get these great ideas. I love the stuff you post! You and Tati!
 
This thread is all about artsy fartsy cakey wakey lately.


I remember the good old days when there was talk of dinner in here.
 
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