tag:blogger.com,1999:blog-50144197648108997572023-11-16T06:43:40.690-08:00Kel Baking LifeMarried Life, Baking & TravelKel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5014419764810899757.post-79767019254541502012012-10-02T11:16:00.000-07:002012-10-02T11:16:07.168-07:00Fall and Barefoot Contessa Apple Tart TartinI just love fall...So many good flavors and the smell...Ahhh the smell!! Every year I find a way to host a halloween and Thanksgiving at my house. It's just a great opportunity to bake great flavors. <br />
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I already have a list of things I bookmarked that I want to do this year! The hard thing is to diet while doing it. Me and hubby started to eat healthy and exercise....Insanity its definatelly INSANE. Crazy workout that will have us drenched in sweat by the first 15 minutes. But all in all, its kinda of fun, since we doing together, I get to make fun of him and he does the same. We even manage to get dear baby to join the fun. <br />
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Enough said, I baked this Tart a couple weeks ago and I'm not gonna lie that I wasn't happy with the results at all. I love Ina , and I was kinda disapointed. The cake part was very dry, and the juices just wasnt enough to get the cake nice and moist. Maybe I did something wrong, since Ina never disapoints. If you try this recipe, please let me know how yours came out!!!<br />
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<a href="http://www.foodlibrarian.com/2008/12/barefoot-contessas-apple-cake-tatin.html"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Barefoot Contessa's Apple Cake "Tatin"</span></strong></a><br />
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<div class="kv-ingred">
<strong>Ingredients</strong></div>
<!--concordance-begin--><ul class="kv-ingred-list1">
<li class="ingredient" itemprop="ingredients">6 tablespoons (3/4 stick) <a class="crosslink" debug="26 40" href="http://www.foodterms.com/encyclopedia/butter/index.html">unsalted butter</a>, at room temperature, plus extra for greasing the dish</li>
<li class="ingredient" itemprop="ingredients">1 1/4 <a class="crosslink" debug="108 126" href="http://www.foodterms.com/encyclopedia/granny-smith-apple/index.html">Granny Smith apples</a>, peeled and sliced into 12 pieces</li>
<li class="ingredient" itemprop="ingredients">1 3/4 cups granulated sugar, divided</li>
<li class="ingredient" itemprop="ingredients">2 extra-large eggs, at room temperature</li>
<li class="ingredient" itemprop="ingredients">1/3 cup <a class="crosslink" debug="262 271" href="http://www.foodterms.com/encyclopedia/sour-cream/index.html">sour cream</a></li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon grated <a class="crosslink" debug="298 307" href="http://www.foodterms.com/encyclopedia/zest/index.html">lemon zest</a></li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon pure <a class="crosslink" debug="332 346" href="http://www.foodterms.com/encyclopedia/extracts/index.html">vanilla extract</a></li>
<li class="ingredient" itemprop="ingredients">1 cup plus 2 tablespoons <a class="crosslink" debug="378 394" href="http://www.foodterms.com/encyclopedia/flour/index.html">all-purpose flour</a></li>
<li class="ingredient" itemprop="ingredients">1/2 teaspoon baking powder</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">Confectioners' sugar</li>
</ul>
<!--concordance-end--><strong>Directions</strong><br />
<div class="instructions" itemprop="recipeInstructions">
<div class="instruction">
Preheat the oven to 350 degrees F.</div>
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Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.<br />
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Combine 1 cup of the granulated sugar and 1/3 cup water in a small <a class="crosslink" debug="217 224" href="http://www.foodterms.com/encyclopedia/saucepan/index.html">saucepan</a> and cook over high heat until it turns a warm amber color, about 360 degrees F on a <a class="crosslink" debug="310 326" href="http://www.foodterms.com/encyclopedia/candyfat-thermometer/index.html">candy thermometer</a>. Swirl the pan but don't stir. Pour evenly over the apple slices.<br />
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Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of <a class="crosslink" debug="479 494" href="http://www.foodterms.com/encyclopedia/sugar/index.html">granulated sugar</a> in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.<br />
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Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar. </div>
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Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com4tag:blogger.com,1999:blog-5014419764810899757.post-5228865484378768482012-04-21T14:47:00.000-07:002012-04-21T14:47:53.385-07:00Go PAnnntherss!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYKmDYEIhTXdQUjZ3L0yk6D__QnQXZbvzGrDf_fWqw1AI7cSwCQGEydy00R4nnFzydsjSbHNi-_f1g72ga7BYAvJriNPl11sXCxRXF26ZS5t-cLGQYgJSopNqw2qP-UbvLkzyJBKzGDQ/s1600/535981_3805633905281_1410391594_33561087_1159086621_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYKmDYEIhTXdQUjZ3L0yk6D__QnQXZbvzGrDf_fWqw1AI7cSwCQGEydy00R4nnFzydsjSbHNi-_f1g72ga7BYAvJriNPl11sXCxRXF26ZS5t-cLGQYgJSopNqw2qP-UbvLkzyJBKzGDQ/s320/535981_3805633905281_1410391594_33561087_1159086621_n.jpg" width="240" /></a></div>
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This cake I made for my neighboors son! He loves hockey and he celebrated at the ice rink!<br />
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I used Dories Perfect Party Cake recipe found <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&frm=1&source=web&cd=5&ved=0CEsQFjAE&url=http%3A%2F%2Fwww.ezrapoundcake.com%2Farchives%2F2093&ei=nyqTT7bJJqec2QXy5MjrBA&usg=AFQjCNHLwxOS4-BLTH3mMXsDC9zdFTDW0g&sig2=8tMb2hPHrGh4t265_GMniw">here</a>. It came out nice and moist and everybody loved!!Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com5tag:blogger.com,1999:blog-5014419764810899757.post-20138146765948589522012-04-03T16:30:00.004-07:002012-04-03T16:36:20.035-07:00Baby Shower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCmMGD80fcXRqJfzZxXxrG6jJhaSrGdcq4biDALaWL9tkJzKwqHzZP7lWGa7jcOTOzLoBzNZ2jrZJBs9GSRREVG6k5KFhM-KfRbqPXoW8vP_VQeQW7xzUyVPhRY_PlQj_rhAmK3aZkK8/s1600/559049_382517658449393_100000734861635_1187248_1023710541_n.jpg"><img style="margin: 0px auto 10px; width: 134px; height: 200px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5727322408539403202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCmMGD80fcXRqJfzZxXxrG6jJhaSrGdcq4biDALaWL9tkJzKwqHzZP7lWGa7jcOTOzLoBzNZ2jrZJBs9GSRREVG6k5KFhM-KfRbqPXoW8vP_VQeQW7xzUyVPhRY_PlQj_rhAmK3aZkK8/s200/559049_382517658449393_100000734861635_1187248_1023710541_n.jpg" /></a><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdiOgEury4b72fAtpP5Lylnyb9YlGg_aWhlNNfMRyjJdmDDp5HPEQk-K5APSIga35hU18uEQgLSHvFAfobMT9K4dBmlu_w16aC0-8tX3PNubrGL4lvmEh9guSHUopUqccVswcvH9p7i8/s1600/539310_382516091782883_100000734861635_1187219_1586622843_n.jpg"><span style="color:#000000;"></span><img style="margin: 0px auto 10px; width: 134px; height: 200px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5727321408642935026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdiOgEury4b72fAtpP5Lylnyb9YlGg_aWhlNNfMRyjJdmDDp5HPEQk-K5APSIga35hU18uEQgLSHvFAfobMT9K4dBmlu_w16aC0-8tX3PNubrGL4lvmEh9guSHUopUqccVswcvH9p7i8/s200/539310_382516091782883_100000734861635_1187219_1586622843_n.jpg" /></a><br /><div> </div><div> </div><div>So, My friend baby shower on saturday was a big hit! I think she was really surprise and happy at the end. Here are some pictures of the party. My sister made the diaper cake, and I gotta admit, It looked even better than the one I gave to her on her shower. </div><div> </div><div>Here are the cupcakes I made with the recipe posted here: <a href="http://kelbakinglife.blogspot.com/2012/03/citrus-white-cake.html">http://kelbakinglife.blogspot.com/2012/03/citrus-white-cake.html</a></div><div> </div><div> </div><div> </div><div><img style="margin: 0px auto 10px; width: 200px; height: 134px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5727321970837862658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3osuPfsRLlGxoxsXB30U5CdLIBjXjZsa8zFnJcfZzHhiPS8HdM-LkvLzoda8vvzqOl8zJT8IDVnueMwvXzqCRO4WRqZ-tZTBVVYT9LXyGnaoqLFoHN6-kNLBaJtnece7St0j92Q3Zxo/s200/541661_382517338449425_100000734861635_1187244_942907472_n.jpg" /></div></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com4tag:blogger.com,1999:blog-5014419764810899757.post-2241521314639803922012-03-30T10:39:00.004-07:002012-03-30T10:56:38.899-07:00Citrus White Cake<img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5725750138543025826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKW8DCRu9nZD3B4zUBZ-iKU6LY_j8Ik8_lWcbMvZfBGEyApzsWbqukEwdWuYKpgtOSI7SA4hriAwRIw3Vut5gkuf7s2WvI1ZdhFhnBNjXEsPTzaB7V5oQGz53TnvYKjvvXXTXzMpbEetQ/s200/BOLO_D%257E1.JPG" /><br /><div>So, I was trying to find a good recipe for a white cake, without breaking the bank. I love to use cake mixes, but sometimes the flavor its just wayy too artificial. Yesterday I was playing around with the flavors and I hit the jackpot with this one. Me, my sister and a friend really enjoyed the final result!!! If you want, you can take the extra step and use some good quality rasperry jam as a filling and <a href="http://www.marthastewart.com/318727/swiss-meringue-buttercream-for-cupcakes">Swiss Meringue Buttercream</a> to frost. Here at my house me and sissy ate as soon as came out of the oven. Yummm!</div><div> </div><div align="center"><strong><span style="color: rgb(0, 0, 153);">White Lemon Cake</span></strong> </div><div align="center"> </div><div align="center"> </div><div align="center">1 Box of white cake mix ( I used Duncan Hines )</div><div align="center">3 eggs</div><div align="center">1 cup of water</div><div align="center">1/4 cup vegetable oil</div><div align="center">1 tsp vanilla extract</div><div align="center">1 tsp butter extract </div><div align="center">Juice and Zest of 2 lemons</div><div align="center"> </div><div align="center"> </div><div align="center">Preheat oven to 350 degrees F. </div><div align="center">Spray two 9 inch pan with cooking spray and<br />set aside. ( I used a big loaf pan , but it will work both ways )</div><div align="center"><br />In a large bowl, beat the cake mix, eggs, water, oil, zest, lemon juice and vanilla</div><div align="center"> until smooth. Pour into prepared pan. Bake 20 to 30 minutes or until golden brown.<br />Remove cake from oven and let cool.!</div><div align="center"> </div><div align="center"> </div><div> </div><div> </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com2tag:blogger.com,1999:blog-5014419764810899757.post-24170676258499960212012-03-30T09:55:00.003-07:002012-03-30T10:23:47.426-07:00Busy in the kitchen!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVlEQ9TYxhl6a-_q-QLY_lfVsTx18jJnqDmeCwfLAECrpQbJlEYwAGB6kx9jXJNVBBBRJgtkeaa3HPhW2NV1lvwwh79MMrVHQetfQvM-ZIMEZLPuPYuq_PV-4tIiXqBqdEVWBClCrJ0/s1600/%2521cid_878.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5725736701933061538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVlEQ9TYxhl6a-_q-QLY_lfVsTx18jJnqDmeCwfLAECrpQbJlEYwAGB6kx9jXJNVBBBRJgtkeaa3HPhW2NV1lvwwh79MMrVHQetfQvM-ZIMEZLPuPYuq_PV-4tIiXqBqdEVWBClCrJ0/s200/%2521cid_878.jpg" /></a><br /><div>I have been pretty busy yesterday and today getting ready for my friend's baby shower! I already made the cupcakes and cake pops, made some pompoms and got all the drinks ready! I'm excited and I will post pictures tomorrow once we get the whole decoration done!!!<br /></div><div>Much Love!!</div><div> </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com1tag:blogger.com,1999:blog-5014419764810899757.post-83975139350510440482012-03-28T08:44:00.005-07:002012-03-28T09:24:23.573-07:00Chocolate Cupcakes<div> </div><div> </div><div>So, I'm throwing another shower this weekend with a couple friends for our good friend Jenny. She already have 4 boys, but without knowing she got preggo again and guess what: It's a GIRL!!</div><div> </div><div>We are very excited and I'm sure she will be very happy when she sees what we did for her. </div><div> </div><div>I'm gonna me making all the sweets and decoration, so I decided to do a little trial on this cupcakes.</div><div align="center"> </div><div align="center"><strong><span style="color:#000099;">THE BEST CHOCOLATE CAKE</span></strong></div><div align="center"> </div><div align="center">Adapted from <a href="http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html">Kevin & Amanda</a></div><div align="center"> </div><div align="center">1 box devil’s food cake mix</div><div align="center">1 small pkg Jello instant chocolate pudding mix</div><div align="center">1 cup sour cream</div><div align="center">1 cup vegetable oil</div><div align="center">4 eggs, beaten</div><div align="center">1/2 cup milk</div><div align="center">1 tsp vanilla</div><div align="center">1 tsp butter extract</div><div align="center">2 cups mini chocolate chips</div><div align="center"> </div><div align="center"> </div><div align="center">Preheat oven to 350 degrees F.</div><div align="center"> In a very large bowl, mix together everything except chocolate chips.</div><div align="center"> Batter will be thick. Stir in the chocolate chips.</div><div align="center"> Pour batter into cupcake tins. For cooking time, I usually do the toothpick test to see if it's ready. </div><div> </div><div> </div><div> <img style="margin: 0px auto 10px; width: 200px; height: 197px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5724984341464158258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsRMXlsL-D3rb9BcnI46je5fF0eW7QOTe50yf4HK8qy4VQGayZc0bq-mYjsYA3-lHPFhYH2_cqtmvF-fWk8GOvOATXap1O_Qop-gMT5-b0LpYF43FbOxX4K6a7AgFARnv0Mq9_PHzA44/s200/blacktieoptional_lg.jpg" /></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-12594932417529427302012-03-28T05:07:00.005-07:002012-03-28T05:27:50.796-07:00Baby Shower Cupcakes<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5NZOtk7wmkNvdtam0mGO-o6TlIT9jb4a3Ka9WAlo8-mMVQ2suHrQl6fQGrOGFfAL0wup1zoa3msZF8QcaVfOoyJXP9TmWRfd_pe-jBQ-4fcVDlzzMhr2yhiEsZx2Sx353mxQBR7Y6bM/s1600/315765_2436828555378_1091664281_2818836_343089791_n.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5724919543911879922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5NZOtk7wmkNvdtam0mGO-o6TlIT9jb4a3Ka9WAlo8-mMVQ2suHrQl6fQGrOGFfAL0wup1zoa3msZF8QcaVfOoyJXP9TmWRfd_pe-jBQ-4fcVDlzzMhr2yhiEsZx2Sx353mxQBR7Y6bM/s200/315765_2436828555378_1091664281_2818836_343089791_n.jpg" /></a><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5724919654138463762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82x60F3H8O4KVnCPhTcBzAAJL7UOAUotdMZ_IWXgQ4-mQ1W2jvj_f26XPUOloNkGRo2M0DRwrNNgNjt4pVxmTwceZKfLLBS7mkyUAEBaEi2BRfDIUxoOIOQbxPswbr_hyphenhyphenwGAL5UoDFn8/s200/315691_2436832955488_1091664281_2818856_1118473770_n.jpg" /><br /><div>My sister got pregnant after 5 years since she had my niece. It was a big surprise and everybody was really excited. Because she didnt have much a baby shower with my niece, I decided to throw her a good shower for the baby boy. </div><div> </div><div> </div><div>I make a diaper cake, cupcakes, cake pops, pretzels and little fingers foods!</div><div> </div><div>The cupcakes I made one of my famous white cake with strawberry cream filling.</div><div> </div><div> </div><div> </div><div align="center"><strong><span style="color:#000099;">WHITE</span></strong> <span style="color:#000099;"><strong>CAKE</strong></span> <strong><span style="color:#000099;">WITH</span></strong> <span style="color:#000099;"><strong>STRAWBERRY</strong></span> <span style="color:#000099;"><strong>FILLING</strong></span></div><div align="center"> </div><div align="center"><strong>White</strong> <strong>Cake ( I can't remember where I first saw this recipe )</strong></div><div align="center"> </div><div align="center">1 box white cake mix<br />3 large eggs<br />1 cup water<br />1/4 cup vegetable oil<br />1 tsp. vanilla extract </div><div align="center"> </div><div align="center">Preheat oven to 350 degrees F. Divide the muffin liners on the muffin pan and<br />set aside. </div><div align="center"> </div><div align="center">In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth.<br />Pour into prepared muffin pan. Bake 30 to 40 minutes or until golden brown. Remove cupcakes from the oven and let cool 10 minutes. </div><div align="center"> </div><div align="center">Now, this is a extra step for those people who like their cake nice and moist and wet. Grab some condensed milk and evaporated milk, mix both together and with a brush you can put some on top of the cupcakes, just so they absorve all that nice juice and flavor. If you want keep it on the light side, you can use Ginger Ale to keep the cupcakes moist as well. </div><div align="center"> </div><div align="center"> </div><div align="center"><strong>Now</strong> <strong>for</strong> <strong>the</strong> <strong><em>filling</em></strong>:</div><div align="center"> </div><div align="center"> </div><div align="center">1 can of condensed milk</div><div align="center">3 egg yolks</div><div align="center">2 tbs of corn starch </div><div align="center">1 tbs of vanilla extract</div><div align="center">10 medium strawberries</div><div align="center"> </div><div align="center">Cut your strawberries in little pieces, very little, enough to fill the cupcakes and set aside. In a sauce pan mix all igredients together and make sure they nice and incorporated. You might want keep on low heat and keep stirring, since it becomes very messy in a matter of seconds. When the mixture becomes nice and creamy, enough to fill the cupcake without being runny, your cream it's ready to go. Now, grab the berries and mix with cooled cream and start filling the cupcakes. </div><div align="center"> </div><div align="center">For the frosting you can use your favorite kind of frosting, or in my case, the swiss meringue buttercream!</div><div align="center"> </div><div align="left"> </div><div align="center"> </div><div> </div><div> </div><div> .</div></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com1tag:blogger.com,1999:blog-5014419764810899757.post-30994841373480260712012-03-26T11:22:00.003-07:002012-03-26T11:30:30.150-07:00Fun Weekend at Walt Disney World!<div><div> Living close to Walt Disney World it's one of the great advantages of living in Florida, other than the great weather. Me, hubby and baby girl go there all the time since it's very close to home.<br /> We took a drive this weekend and it was beautiful as always. </div><div> </div><div> We stayed at this nice hotel and went to Magic Kingdom and Animal Kingdom. It was really busy and the lines were kinda big, so we didnt really hit all the rides and attractions, but my daughter still had a blast. Can't you tell?? </div><div> </div><div>They have this great pineapple float that I'm gonna try and make it at home. I will let you know the results!!! Now, let me get back to trying to start a diet!!! :P</div><div> <img style="margin: 0px auto 10px; width: 150px; height: 200px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5724274716361990274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3RD9XJqHFSSCeV8iNJJXq42N0IWegyxfmxBN3pyu5P2ZVZDsi6j4N8zjO7gC9Y3vpsId5FIhX727pvL_c2bjZsCKrj7PlRkYozlNWburLX4_QvLf4UgFDDN4tCtTBcAYvrUvlBEoyQI/s200/CIMG0180.JPG" /></div><div> </div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5u6mjoR40xsNd74HB7dW36bhIBYukckpuuMN-AAxewijPD1SCmMWoUsuwLCs1Oy4JOv9IOYMqqKKUC1AZcfQJzvsAbePM5Cx6ojHH_QJvMQohATBZ6zgtg_1_TnrjQ6TRVKkwyILKBA/s1600/CIMG0240.JPG"></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5u6mjoR40xsNd74HB7dW36bhIBYukckpuuMN-AAxewijPD1SCmMWoUsuwLCs1Oy4JOv9IOYMqqKKUC1AZcfQJzvsAbePM5Cx6ojHH_QJvMQohATBZ6zgtg_1_TnrjQ6TRVKkwyILKBA/s1600/CIMG0240.JPG"><div align="left"> </div></a><p></p></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-52559980507955592702012-03-22T14:57:00.005-07:002012-03-26T11:19:28.931-07:001000 ways meat!<div> </div><div> </div><div> </div><div><span style="color: rgb(0, 0, 0);font-family:courier new;" > So, I know I haven't posted anything in a long time, but this dish it's something that everybody who comes and eats at my house, wants the recipe, that's why I decided to post it. </span></div><div><span style="font-family:Courier New;"> <span style="color: rgb(0, 0, 0);"> The name came from the fact that we can eat in some many ways and it's so easy. With bread, with rice, with mashed potatoes. I made a shepards pie out of this meat and let me tell you. It's Awesome!!!!</span></span></div><div><span style="color: rgb(0, 0, 0);font-family:courier new;" > </span></div><div><span style="color: rgb(0, 0, 0);font-family:courier new;" > </span></div><div><span style="color: rgb(0, 0, 0);font-family:courier new;" >Everything start with a little ground beef and it just becomes this mix of great flavors!!</span></div><div><span style="color: rgb(0, 0, 0);"> </span></div><div> </div><div align="center"><span style="color: rgb(0, 0, 153);font-family:georgia;font-size:180%;" ><strong>Easy Peasy Meat</strong></span><strong><em></em></strong></div><strong><em><div align="center"> </div><div align="center"> </div><div align="center">2 pounds of ground beef ( You can use ground turkey as well )</div><div align="center"> </div><div align="center">2 yellow onions</div><div align="center"> </div><div align="center">2 green peppers</div><div align="center"> </div><div align="center">2 little packets of Goya with azafran</div><div align="center"> </div><div align="center">1 can of Rotel ( any kind will work ). I always use the one I have available</div><div align="center"> </div><div align="center">Cilantro ( as much as you can eat...I'm addicted to this)</div><div align="center"> </div><div align="center"> </div><div align="center">Start sauteeing the onions and the green peppers with some olive oil. Once they nice and brown, you add the grown beef and mix, I always like to break the meat in nice little pieces. At this point you can add all the rest of the igredients and let it cook for a good time ( or you can eat right away ), but I like to let the flavors blend nicelly. </div><div align="center"> </div><div align="center">Usually while the flavors blend, I go in my pantry, grab some tortilla chips and eat some of the meat as a little dip, just because I can and I'm hungry. </div><div align="center"> </div><div align="center">My kind of sheppards pie: Once the meat is all done, you can lay the meat on a pirex plate with some mashed potatoes on top, add some cheese and put in the oven for 5 minutes on broil. Perfectionnnnnnn!!!</div><div align="center"> </div><div align="center">Or if you want keep it simple, you can eat with a nice bowl of white rice. </div></em></strong><div> </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-75942813029815878582011-10-01T12:41:00.001-07:002012-03-26T16:49:42.997-07:00SOPAPILLA CHEESECAKE<div align="center"><strong>Adapted from Pillsbury website</strong></div><br /><div align="center"><strong>Ingredients<br /></strong>2 cans Crescent Rolls<br />2 (8 oz) packages cream cheese (room temp)<br />1 cup sugar<br />1 tsp vanilla<br />1/2 cup butter, melted<br />1/2 cup sugar<br />1 tsp cinnamon<br /><strong>Instructions<br /></strong>Preheat oven to 350<br />Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.<br />In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.<br />Spread this over top of the crescent roll.<br />Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.<br />Pour your melted butter on top of the crescent roll.<br />In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.<br />Bake for 30 minutes until top is golden brown.<br />Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares. </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-83403557210559611692010-04-01T16:39:00.002-07:002012-03-26T11:18:20.545-07:00Have the cake And Flan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtdfrPlQOfyHlr4zkgy_jBtHvkiWeHgS4Nt77am0161Ie-9sr1_qk5PkaIWUwtWGXgS14p73NR02kuZwchnSG5_vrJwpjFrsPtNfutR32rwzDHN2ZOqx8PABsjNI4nKSSC9n3-smEw3c/s1600/PUDIM.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 126px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5455318262334319282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtdfrPlQOfyHlr4zkgy_jBtHvkiWeHgS4Nt77am0161Ie-9sr1_qk5PkaIWUwtWGXgS14p73NR02kuZwchnSG5_vrJwpjFrsPtNfutR32rwzDHN2ZOqx8PABsjNI4nKSSC9n3-smEw3c/s200/PUDIM.jpg" /></a><br /><div align="center">I couldnt believe when I saw the post and it was Flan. I had just taken mine out of the oven . I did the brazilian version of it and my husband favorite.<br /><strong></strong></div><br /><div align="center"><strong>Igredients:<br /></strong><em>Custard:<br /></em>4 eggs<br />2 cans of condensed milk<br />2 cans of whole milk<br /><em>Caramel:</em><br />1 cup sugar<br />1/3 cup water<br />Mix all the custard igredients on the blender and mix for around 5 minutes untill all incorporated.<br />In the meanwhile put the sugar and the water on the stove pan until it gets to a light brown color. Use the caramel to coat the bundt pan. And pour custard over it. Put the pan in the oven over 350 degrees. You can use the aluminum foil on top of the pan, this way it wont burn. Mine took 2 hours and 1/2 until I tough it was ready.<br /></div><br /><div align="center">So So good!!!!!!!!</div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com5tag:blogger.com,1999:blog-5014419764810899757.post-29790904159955444772010-03-17T14:39:00.002-07:002012-03-26T11:19:59.905-07:00DEATH BY CHOCOLATE<div>Serious, this cake was chocolate all over the place. I used devils food boxed cake, filled with brigadeiro and ganache.</div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-69808097708026583082010-02-06T11:16:00.001-08:002012-03-26T11:22:02.240-07:00COCONUT CUPCAKESI am so happy that I decided to make these for a superbowl party Im going tomorrow. They are delicious, moist and so tasty. The only thing its threw me off was the almond extract...Im not a fan at all...But hubby was happy with the results.<br /><br />I used this <a href="http://www.blogger.com/http//www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html">recipe</a> and like always Ina always get the best recipes.<br /><br />I took a couple pictures...But they came out terrible, so instead I will post pictures of my baby girl who is turning 3 months today.<br /><br />Look like yesterday the day my water broke, 4 weeks before time...I was so scared, and everything turned out ok, eventhough she had to stay in the NICU for a week....she was fine at the end, and today she is this beautiful healthy baby.<br /><br /><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5435213251722083794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGzr83ZBcxlCqT2LtbZWbrRKRBJw87Dp6-yHlH2PsC9ew5XWRGKxuxf3uP8Ek4T0xaWXbuo4eWtJIqPWo3CF-L9apEdx4tLNGsWPucVuYgNe9uEZZEUYYAGSSZS4qnlUOw6sYEADFc70/s200/SANY0362.JPG" />Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com4tag:blogger.com,1999:blog-5014419764810899757.post-11751754658777076142009-10-17T13:09:00.001-07:002012-03-26T16:50:17.856-07:00Sweet 16 Cake and 33 weeks pregnant!<div><div>I have been baking a lot latelly, but just too lazy to post....Thats what happen when you 33 weeks pregnant and can't take it anymore...I can't wait until its the day of labor..I know it will be lots of pain and etc...But Im ready to see my baby girl. </div><br /><div>This weekend I made a sweet 16 cake and came out pretty good....Despite my pregnancy bad mood, I trhow my hubby out of the house and did everything with lots of calm...I used the Buttermilk Cake from Smitten Kitchen website, white chocolate ganache filling and fondant. <img style="margin: 0px auto 10px; width: 200px; height: 178px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5393664827395663682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha40cC7olBE0hbKqeXlQPyhCnSkco2u75LLlmRX5jdOTBVlX0JWycdUDJDAezZh5aW2zpqOEcFqZduYLlClBQ-QV1cuptYaFJdYzpjOT1EEuJ1V8QSacOBrfuikiUmNq-A8F237sHxk6s/s200/DSC02999.JPG" /></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com2tag:blogger.com,1999:blog-5014419764810899757.post-11346963023174970292009-03-21T16:18:00.001-07:002012-03-26T11:21:51.777-07:00Hannah Montana CakeWelll....If you have a niece, daugher, grandaughter, you name it. You know how this is...all the girls, Love Hannah Montana....This weekend I had an order for a Hannah Montana cake, so I went on this <a href="http://www.cakecentral.com/">website</a> and found some good cakes, and just copied a couple ideas. This is how the final project looks likes. The recipe for the cake you can find <a href="http://www.blogger.com/www.smittenkitchen.com">here</a><br /><br /><br /><br /><img style="margin: 0px auto 10px; width: 150px; height: 200px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5315785207431982626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HUsXrPAYWr_0Kayv1Xh2RijxxSF2Whf1SNIysHMtw9Ae7AaGfenCY_2gKTFwn2iAQSUdIEi_X8lYyt26kScASWUGQUMPoFv2qMGXJZUf0VGaHI1ut0G08zgffHkCp9QDVXUZMellplg/s200/ATgAAAD0c7GDRN4b8bcyirD76H22ABMefNrK7NAV0CRIMI3BVDWKdzL-_9-yk0mjp1fiNo_h9QimkzLN3Bvfn0R9qr_5AJtU9VDFcdk3Nwvq4tq0Tb-gAQSzZiL73Q.jpg" />Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com5tag:blogger.com,1999:blog-5014419764810899757.post-48123082529622270692009-03-16T12:32:00.004-07:002012-03-26T11:21:43.759-07:00Enchanted Garden Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNT2a8aKlUOkjdJC2cJNHBhjEQd1vFgna98W6gv6i3J8sdt-LOWchL9LGkKmXPXHppicH3KbgJNFUatU-DgE9AEOKtNmUgO9GPwLGkCtf8VRxUMgDXN7qJdkTZj_tn4qs0GeRuvQR1Lo/s1600-h/JARDIM.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5313872707047023906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNT2a8aKlUOkjdJC2cJNHBhjEQd1vFgna98W6gv6i3J8sdt-LOWchL9LGkKmXPXHppicH3KbgJNFUatU-DgE9AEOKtNmUgO9GPwLGkCtf8VRxUMgDXN7qJdkTZj_tn4qs0GeRuvQR1Lo/s200/JARDIM.jpg" /></a><br /><div>This cake was so much work. I used<a href="http://http//smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/"> this</a> recipe for the yellow cake and used dulce de leche and coconut for filling....My family loved the leftovers at the house, so I think it was pretty good.</div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com5tag:blogger.com,1999:blog-5014419764810899757.post-16588835697162489202009-03-14T16:12:00.002-07:002012-03-26T11:20:55.363-07:00YWPWT - Almond Crunch Pumpkin Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoHQSkhhKGu1EWu0TDVz_Me9VX6rYXMoFa2FIEgMrNKuwbRtXgpVPeyNViluiY3PwB0LmzEK9vvwMhobAlZ9LiUu0d-QPFL-XdsHRbGC2QW8vkMSSoskoHPCki-uQBwT7nAMCPavnvYs/s1600-h/ALMOND_PUMPKIN_CHEESECAKE.jpg"><img style="margin: 0px 0px 10px 10px; width: 200px; height: 138px; float: right;" id="BLOGGER_PHOTO_ID_5313185934762287618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoHQSkhhKGu1EWu0TDVz_Me9VX6rYXMoFa2FIEgMrNKuwbRtXgpVPeyNViluiY3PwB0LmzEK9vvwMhobAlZ9LiUu0d-QPFL-XdsHRbGC2QW8vkMSSoskoHPCki-uQBwT7nAMCPavnvYs/s200/ALMOND_PUMPKIN_CHEESECAKE.jpg" /></a><br /><div>This month on You want pies with that our theme was :</div><br /><div><br /><a href="http://img.timeinc.net/realsimple/i/p/April04/0404_food_fresh_veg_herbs.jpg"></a>"After playing with a few ideas, I've decided on "Herbs and Spices" as the theme. I think there's a lot of possibilities there. Obviously a lot of spices go well with pies (cinnamon, nutmeg, ginger etc) but there's lots of room for creativity: orange-cardamom, chocolate-cayenne, pink peppercorn-grapefruit, etc. And I'm also excited to see what people do with herbs. Pairings like blueberries and fresh mint or strawberries and basil could be delicious, and herbs like lavender and lemon verbena are getting more popular. There are also lots of opportunities for savory pies and tarts with this theme. "</div><br /><div><br />So, I decided to do my famous Pumpkin Cheesecake. This is a big hit on all the parties I do at my house. </div><br /><div><br />1-2/3 cups HONEY MAID Graham Cracker Crumbs</div><br /><div>1 cup sugar, divided</div><br /><div>1/4 cup PLANTERS Sliced Almonds, chopped</div><br /><div>5 Tbsp. margarine or butter, melted</div><br /><div>3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened</div><br /><div>1 cup solid pack canned pumpkin</div><br /><div>1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream</div><br /><div>2 tsp. pumpkin pie spice</div><br /><div>4 eggs </div><br /><div><br />PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.</div><br /><div>BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.</div><br /><div>PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator. </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com8tag:blogger.com,1999:blog-5014419764810899757.post-6693026570737013312009-02-14T17:06:00.001-08:002012-03-26T11:21:35.042-07:00Molten Lava Cake for Valentines!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZa9sOaXbdOIDpuR76DAPczRig_NBHLgCDqsGrtaYch1azmzjKnjlOxOFdnIIOYbQTkbwkP47KlBHP7eA-ASoNJ-Z5c2yz1sRjwHVHTGfsRIGg4UkaW4Vly_bQmunuaNKf_RvQqRr84/s1600-h/DSC02775.JPG"><img style="margin: 0px auto 10px; width: 200px; height: 134px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5302825338579480546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpZa9sOaXbdOIDpuR76DAPczRig_NBHLgCDqsGrtaYch1azmzjKnjlOxOFdnIIOYbQTkbwkP47KlBHP7eA-ASoNJ-Z5c2yz1sRjwHVHTGfsRIGg4UkaW4Vly_bQmunuaNKf_RvQqRr84/s200/DSC02775.JPG" /></a><br /><div>Not such a good idea....This is not my kind of cake...My husband loved it and my friend too. They said it was rich....and yumi...Maybe thats the problem...Im not a fan of too rich, too dark chocolate taste. Still, I gave it a try cause it has such a great presentation and would be great for Valentines. I used Paula Deen Recipe and here it is.I hope you like it!!! Also, if you have a recipe thats its just out of this world, feel free to send to me. Thanks!!</div><div> </div><div>P.S: Sorry about the picture, but the light in my kitchen is that bad!!!!</div><br /><div align="center"><br /><strong><em>Ingredients<br /></em></strong>6 (1-ounce) squares bittersweet chocolate<br />2 (1-ounce) squares semisweet chocolate<br />10 tablespoons (1 1/4 stick) butter<br />1/2 cup all-purpose flour<br />1 1/2 cups confectioners' sugar<br />3 large eggs<br />3 egg yolks<br />1 teaspoon vanilla extract<br />2 tablespoons orange liqueur<br /><strong><em>Directions</em></strong><br />Preheat oven to 425 degrees F.<br />Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. </div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com4tag:blogger.com,1999:blog-5014419764810899757.post-89974696204434351292009-02-10T06:09:00.002-08:002012-03-26T16:51:31.360-07:00GUAVA MOMENTUM!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE0rT4f_vge4W6BRM-lS78WrUuifoveVFNiiiten6rAc0CHfpJrjPD5FHzaRzR1guNo8gXfL6TpYifuASxok0_2g3FhNawK4Yn3KPfXV2Y0S_ji0eosrHo2me8fkyGbWf3FEGsBUIt5k/s1600-h/DSC02767.JPG"><img style="margin: 0px auto 10px; width: 200px; height: 125px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5301172493351513778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE0rT4f_vge4W6BRM-lS78WrUuifoveVFNiiiten6rAc0CHfpJrjPD5FHzaRzR1guNo8gXfL6TpYifuASxok0_2g3FhNawK4Yn3KPfXV2Y0S_ji0eosrHo2me8fkyGbWf3FEGsBUIt5k/s200/DSC02767.JPG" /></a><br /><div><div>I know, You guys probably thinking : waz up with all this guava pies....Well...I really like guava, I think its a great igredient to use....So, this pie I came up with by just mixing a bunch of igredients I really like</div><br /><div align="center"><strong><em>Cracker Guava Cream Pie</em></strong></div><br /><div><strong>Igredients:</strong> </div><div><strong>Cream:</strong></div><div>2 cans of condensed milk<br /></div><div>1 can of whole milk or skim milk ( really dont matter on this recipe )<br />2 tbsp of corn starch</div><div>2 egg yolks</div><div> </div><div>1 box of saltines crackers.<br />1 can of guava paste</div><div><strong>Cream:</strong> Mix all the cream igredients together and Take it to a medium heat on the stove , mixing always until you have a nice crem. You need to mix otherwise will get lumpy, and even if it does, you can still use the blender and it will be ok. Let it cool to room temperature. </div><div><strong>Guava:</strong> Mix the guava paste with 2 cups of water and let it melt. when melted, reserve.<br /></div><div><strong>Assembling:</strong> You gonna use enough cream to cover the bottom of the dish, then cover with crackers, then use the guava. You gonna repeat this process, until nothing is left. </div><br /><br /><div><strong>It's very nice and tasty. Hope you guys enjoy!!</strong><br /><br /></div><div><strong></strong></div><img style="margin: 0px auto 10px; width: 200px; height: 133px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5301173273978574530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvWTHdHX64ncZl8f40qj7nGz4C0YXspR5NiDgf_t1RD1XxUfQRA2MoyHGJsbmsvjKlF-FNTcydAU1E4M10ZcPawA9nTCdGs5uh5A7w2KMuBbc48w9rl2hk5NiGeVNPnqsBmiBoYioqY0/s200/DSC02769.JPG" /><br /><br /><br /><div><strong></strong></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com4tag:blogger.com,1999:blog-5014419764810899757.post-4537287860095565782009-01-27T03:49:00.001-08:002012-03-26T11:20:15.556-07:00YWPWT - LITERARY PIE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHZbsA-BL3lQOw7DbD9dgH_ptb5AmvGQ-u_4Z-RqYBNlPEBAULbVVyDdiEu36Ea7bEu8trCdw9jVjp8Pz8KOaQmCuNUPuB6NICnOcf53ChwNpZf_QwrBa1CbgDxm2CM9hUvjCiUfX_Fg/s1600-h/DSC03081.JPG"><img style="margin: 0px auto 10px; width: 200px; height: 123px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5295943716660521250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHZbsA-BL3lQOw7DbD9dgH_ptb5AmvGQ-u_4Z-RqYBNlPEBAULbVVyDdiEu36Ea7bEu8trCdw9jVjp8Pz8KOaQmCuNUPuB6NICnOcf53ChwNpZf_QwrBa1CbgDxm2CM9hUvjCiUfX_Fg/s200/DSC03081.JPG" /></a><br /><br /><div><br /><div><div><div><div><div align="center">Our February Theme on <a href="http://pieswiththat.blogspot.com/">You want Pies with that</a>, chosen by Mary the Food Librarian...."Literary Pie". After thinking over and over, I couldn't find nothing related until I remember that when I used to live in Brazil my favorite dessert was Romeo and Juliet ( cheese with guava ), that's the way they called it because like Romeo and Juliet, cheese and Guava go great together and I thought this was the perfect opportunity to make this again. But instead of just the cheese, I made a cheesecake with a guava cream on top. This is so good, you need to try sometimes.</div><div align="center"><br /><strong><span style="color: rgb(255, 0, 0);">Ingredients:</span></strong></div><div align="center"><em><strong>For the crust</strong>:</em><br />1 3/4 cups graham cracker crumbs<br />3 tablespoons sugar<br />Pinch of salt<br />1/2 stick (4 tablespoons) unsalted butter, melted</div><div align="center"><strong><em>For the cheesecake:<br /></em></strong>2 pounds (four 8-ounce boxes) cream cheese, at room temperature<br />1 1/3 cups sugar<br />1/2 teaspoon salt<br />2 teaspoons pure vanilla extract<br />4 large eggs, at room temperature<br />1 1/3 cups sour cream or heavy cream, or a combination of the two<br /><em><span style="color: rgb(255, 0, 0);"><strong>To make the crust:</strong><br /></span></em>1. Butter a 9-inch springform pan</div><div align="center">2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. </div><div align="center">3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.</div><div align="center">4. Reduce the oven temperature to 325°F.<br /><span style="color: rgb(255, 0, 0);"><strong><em>To make the cheesecake:</em></strong><br /></span>1. Put a kettle of water on to boil</div><div align="center">2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.</div><div align="center">3. Put the foil-wrapped springform pan in the roaster pan.</div><div align="center">4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.</div><div align="center">5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.</div><div align="center">6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.</div><div align="center">7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.<br /><span style="color: rgb(255, 0, 0);"><strong><em>To make the topping:</em></strong><br /></span>Get about 2 cups of guava paste and put it on a pan in a medium heat until dissolves, you can add a couple tablespoons of water to make it easy to dissolve . After dissolved, you can spread all over the cheesecake. This is so yummi!!! </div><br /><div align="center"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5295944922517157746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvVkgjqMFCglpg75ZcgIEE6TVUeMfJ2ua5IlBE56qF3cAEv3F4wIdC8J2pHiqwmmw2yyk736vGasJ0RKizx8pGg8N3-cbuF_hmZn3fMiU_BngnDxD7AFHs9PELEIHx2c7LsbI7krxXzE/s200/DSC02736.JPG" /></div></div></div></div></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com10tag:blogger.com,1999:blog-5014419764810899757.post-89288538476065742042009-01-22T03:50:00.001-08:002012-03-26T16:52:09.373-07:00<div><div><div align="center"><span style="color: rgb(255, 0, 0);"><strong>BAREFOOT BLOGGERS - Easy Sticky Buns!!!</strong></span></div><br /><div align="center"></div><img style="margin: 0px auto 10px; width: 200px; height: 144px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5294084787077796226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YlyVrUNAKcKn5rs5AeYnz3EFnuI1GJnnMMkYGWPJn7Br_s5fgq4Hqj7YxfaCTraDDiP0EhXWFmN18tdnAUsa2NWun1LHjDgORLnKXurJzRM8SU_vNMs3moDjbb0-aldgH8raLW4-Pnk/s200/DSC02725.JPG" /><br /><br /><div align="center">This week recipes was chosen by Melissa of <a href="http://madebymel.wordpress.com/" target="_blank">Made by Melissa</a>. She chose the Easy Sticky Buns from Back To Basics.This is just delicious, flaky and sweet. I loved it and people at work also. My poor husband didn't even get a piece, because I took to the office and forgot to leave him some. WE dont need it anyways, we already need to loose the weight the way it is. But, I can't stop baking , I just love too much. Anyways, Here is the recipe..</div><br /><div align="center"><strong>Igredients:</strong><br />12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature</div><div align="center">1/3 cup light brown sugar, lightly packed</div><div align="center">1/2 cup pecans, chopped in very large pieces</div><div align="center">1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling</div><div align="center">2 tablespoons unsalted butter, melted and cooled</div><div align="center">2/3 cup light brown sugar, lightly packed3 teaspoons ground cinnamon</div><div align="center">1 cup raisins</div><div align="center"><strong>Directions:<br /></strong>Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely. </div><br /><br /><div align="center"></div><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5294085337132043874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXo1faSeo0TFhpGd4u5WHfAfdKgKtDbVYNTRPWWJGQ_KMe9DfuJ7xdUeHiPFUMQuHttfu5NWSbh6guR41CO5B4n7dVRSZiNG_3oQH760CI4W4F74ZvKmVyxJUZ4AOpvvQwgLb012xdsas/s200/DSC02723.JPG" /><br /><img style="margin: 0px auto 10px; width: 200px; height: 124px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5294085336479787906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRy0qFuV2NddEeAtJ0Pp3FIybt6ozonEVR7jG_cBsGhIzT2kqbZi1d-IUPBNMNJ50pwHeX2JOzZKe1ZDTUfhESYGEftS_DmzjByiXFuQKxSIeDI4ZWoAUUf8ypBX2DaUdHEtzDuMnZ3g/s200/DSC02727.JPG" /><br /><div align="center"></div></div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com8tag:blogger.com,1999:blog-5014419764810899757.post-18719263381257720552009-01-16T03:10:00.001-08:002009-01-16T03:12:09.551-08:00TFF - SPAGUETTI ALLA CARBONARA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWs0GV-XnQVfwP5IglRd5WDvkuptjITzyVozJr8URtS9apIgbmDZ-4vZjPiJ8o_J_yJPplSrDPDCc-_sZ7By6BG3azwI8Ao4wEV12SH7gKyjfWakuIxFcFDNhnR7Pe0HtfWMmWZ1MfcM/s1600-h/untitled2.jpg"><img id="BLOGGER_PHOTO_ID_5291847691639746722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWs0GV-XnQVfwP5IglRd5WDvkuptjITzyVozJr8URtS9apIgbmDZ-4vZjPiJ8o_J_yJPplSrDPDCc-_sZ7By6BG3azwI8Ao4wEV12SH7gKyjfWakuIxFcFDNhnR7Pe0HtfWMmWZ1MfcM/s200/untitled2.jpg" border="0" /></a><br /><div align="center">1 pound dry <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">spaghetti</a></div><br /><div align="center">2 tablespoons extra-virgin <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">olive oil</a></div><br /><div align="center">4 ounces pancetta or slab bacon, cubed or sliced into small strips</div><br /><div align="center">4 garlic cloves, finely chopped</div><br /><div align="center">2 large eggs1 cup freshly grated Parmigiano-Reggiano, plus more for serving</div><br /><div align="center">Freshly ground black pepper</div><br /><div align="center">1 handful fresh flat-leaf parsley, chopped</div><br /><div align="center"><strong>Directions</strong></div><br /><div align="center">Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table<br /></div><br /><div align="center"><strong>My comments on it:</strong><br />Love it! Love it ! Love it! I made on Tuesday Night and let me tell you, I started a diet the day after....I ate so much of this, that I could consider a SIN...hahaha!!! Anyways...I asked the hubby to take a pic and here it is!</div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com6tag:blogger.com,1999:blog-5014419764810899757.post-40932481302137721182009-01-13T08:07:00.001-08:002012-03-26T16:52:36.884-07:00<div align="center"><strong><span style="color: rgb(255, 0, 0);">VERY MOIST CHOCOLATE CAKE by bakeXperience</span></strong></div><div align="center"><strong><span style="color: rgb(255, 0, 0);"></span></strong></div><div align="center"><span style="color: rgb(0, 0, 0);">I dont have any picture yet, because I haven't tried, but her pics looked so good that I think its a good one. I will definitelly try this weekend.</span></div><div align="center"><span style="color: rgb(0, 0, 0);"></span></div><div align="center"><strong>Igredients:</strong> </div><div align="center">2 1/2 c. cake flour</div><div align="center">2 1/2 c. sugar </div><div align="center">6 pcs. egg yolks</div><div align="center">1 bar butter</div><div align="center">3/4 c. cocoa powder</div><div align="center">1/4 c. evaporated milk</div><div align="center">1 1/2 tbsp. baking soda</div><div align="center">2 1/2 tsp. baking powder</div><div align="center">1/4 c. mayonnaise or 1 tbsp. vinegar</div><div align="center">1 tsp. vanilla extract</div><div align="center"><strong>Directions:</strong> </div><div align="center">Cream butter until light and fluffy, add sugar and egg yolks, Dissolve cocoa powder in boiling water, Combine flour mixture (sifted flour, baking powder, baking soda, salt) alternately with cocoa into butter mixture. Incorporate milk in between, Stir in mayonnaise and vanilla. Batter becomes thin, Pour in a greased and lined pan. Bake for 40 mins at 350 F. (I used a 9x13" rectangular pan here. For other pan sizes, make sure to pour only up to 1/2 to 2/3 full so it won't overflow as the cake rises pretty much.)</div><div align="center"><span style="color: rgb(255, 0, 0);"><strong>FROSTING:</strong></span> </div><div align="center"><strong>Ingredients:</strong></div><div align="center">1/2 c. cocoa powder</div><div align="center">1/2 bar butter</div><div align="center">1/2 c. evaporated milk</div><div align="center">1/2 c. condensed milk</div><div align="center">1/2 c. sugar</div><div align="center">1 pc. egg yolk (optional).</div><div align="center"><strong>Directions:</strong> </div><div align="center">Mix all ingredients together while stirring constantly over medium heat until frosting becomes thick and spreadable</div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com0tag:blogger.com,1999:blog-5014419764810899757.post-67834755136841491642009-01-10T14:47:00.000-08:002009-01-12T09:07:31.801-08:00CHOCOLATE DESIRE!!! IN need of a good recipe!!! Help!!<div>oK...I wanted a good, moist chocolate cake....I started looking online and found a good recipe, but no igredients enough to make the cake, so I cheated and used a box one....and decided to use only the icing from the recipe!!! Let me tell you....The cake was ok, and the icing was way too soft....I could't get it to stay on the cake....You will see on the pics...Pretty Please....anyone out there with a good chocolate cake recipe and the good chocolate frosting also????? I would love that!!!<img id="BLOGGER_PHOTO_ID_5289801883218392706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 100px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UkrpLKWUUY7b3HQ8ebQCHb5s3A2OX3Omn7ZVOJiq9xo8Ue8GkZg1on4hTNTDya-1ICASVg1xI0Fi-yU7a_k9tLiCTVvvu-TkLS0dUvPcaW7XhxXfrQIXRKeXQp688GvXZqnTQrtDUqU/s200/DSC02714.JPG" border="0" /></div><br /><br /><img id="BLOGGER_PHOTO_ID_5289801879999635234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 148px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovqlHgMwu0qJlHDWKxq5CWU9CPjM2-21WgRga0HIAXNL3kY0Zp-9diKSFkmsXSdmRlpcIKu65NUhxJsw94XzZFu4moKOUNvZqxue6D6uzhR7QmmJyWAShAKDXkmk1BSjXMeALH2Q0Omg/s200/DSC02716.JPG" border="0" />Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com3tag:blogger.com,1999:blog-5014419764810899757.post-46199664210145763872009-01-09T13:44:00.001-08:002012-03-26T11:20:33.701-07:00TFF - Ultimate Cheesecake<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ3DNnt_rEfQlkKNUuf9sC5ipqEtez7rvMeCS-EogJJif_2GQ7NIITOhexmUn5yNnZKCbwkSBHH-VMpANpoeQUd0FeyC30xaJQdXNvibEhJRezazjlrZtJdQo1aFioY800dXVwwVXoio/s1600-h/ATgAAAB1mdPSPAtjV2z2o9jajrZSG0a4btmTSk0fE9ICFRQJh-WieOOAu-AxSd6rJGClyjnN5DkdkAIL4B1EBebzCSSVAJtU9VD8ynRvzTCfhMU5CiUvNA4iNlGN6Q.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 140px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5289414248717667282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZ3DNnt_rEfQlkKNUuf9sC5ipqEtez7rvMeCS-EogJJif_2GQ7NIITOhexmUn5yNnZKCbwkSBHH-VMpANpoeQUd0FeyC30xaJQdXNvibEhJRezazjlrZtJdQo1aFioY800dXVwwVXoio/s200/ATgAAAB1mdPSPAtjV2z2o9jajrZSG0a4btmTSk0fE9ICFRQJh-WieOOAu-AxSd6rJGClyjnN5DkdkAIL4B1EBebzCSSVAJtU9VD8ynRvzTCfhMU5CiUvNA4iNlGN6Q.jpg" /></a><br /><br /><br /><div><span style="font-family:arial;">Ok, I did this a while back ( 2 weeks ago ) and let me tell you, BIG HIT. My whole family asked for the recipe and they were impressed how good this cheesecake was. I love Tyler recipes, I think he put so much flavor on everything and thats why I decided to join this group of great people making his recipes from his book or website. You can see the recipe below. </span><span style="font-family:arial;">I made some changes: I used chocolate ganache instead of blueberry topping. </span><span style="font-family:arial;">If you want be part of this blog , click </span><a href="http://tylerflorencefridays.blogspot.com/"><span style="font-family:arial;">here</span></a><span style="font-family:arial;">.</span> </div><br /><div></div><br /><div align="center"><strong><span style="color: rgb(255, 0, 0);">ULTIMATE CHEESECAKE</span></strong></div><br /><div align="center"><strong>Ingredients<br /><em>Crust:<br /></em></strong>2 cups finely ground graham <a style="color: green; font-weight: bold; text-decoration: none; border-bottom-color: green; border-bottom-width: 2px; border-bottom-style: dotted; cursor: pointer;" class="cimotif">crackers</a> (about 30 squares)<br />1/2 teaspoon ground cinnamon<br />1 stick unsalted butter, melted<br />Filling:<br />1 pound cream <a style="color: green; font-weight: bold; text-decoration: none; border-bottom-color: green; border-bottom-width: 2px; border-bottom-style: dotted; cursor: pointer;" class="cimotif">cheese</a>, 2 (8-ounce) blocks, softened<br />3 eggs<br />1 cup sugar<br />1 pint sour cream<br />1 lemon, zested<br />1 dash vanilla extract<br /><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block;" id="BLOGGER_PHOTO_ID_5289417269936202850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbw9huLUHcU41LzMeWgKB-xPaNHQQ3n5lG0Z3P1J9SkPi1XPZ13U4TcUforgDHI-_yvfjQhmCyRSR5Sq087aIsVUffzHSCJJycbEn6vAHklD6569YOiSIuqv7eO0d7sHh9Mkopr1Hvn8/s200/ATgAAAApt6n53RVdzM9zTMAf2yDapkQ2T0bEhICRs8pPD-R6YOZDCjBFsLEsh5PKKAI8zm5145vZsQAVdm-gqADq2-CTAJtU9VBjOuErv2CjKKwYMXHFBccM38mDlg.jpg" /><br /><strong>Directions:<br /></strong>Preheat the oven to 325 degrees F.<br />In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.<br /><strong>For the Filling:</strong><br />In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.<br />Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Top with any ganache recipe that you desire.</div></div>Kel Baking Lifehttp://www.blogger.com/profile/00974551366187986289noreply@blogger.com6