MIA for a while...

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I would just like to start off saying thank you too everyone that has been viewing my blog and also to the people that have been leaving comments. Greatly appreciated..I have moved onto the others step of decorating cakes and that's with fondant...It is amazing I LOVE IT... Here a few pictures of what I have been up too..you like what you see please check out my page on facebook Delightful Creations Thanks

Baked Almond French Toast

So I made this recipe a while back and it was loved by everyone young and not so young....lol....

Baked Almond French Toast

Ingredients

For : French Toast

- 1 long soft Italian loaf bread
- 3 large eggs
- 2 cups of milk
- 4 tablespoons unsalted butter ( melted)
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pure almond extract

For Topping:

- 1 large egg white
- 3 tablespoons sugar
- 3/4 cup sliced almonds
Accompaniment : fresh berries or whipped cream

1. Cut bread crosswise into 1 inch slices. Placed into a buttered pan.

2. Whisk together eggs, milk butter, sugar, salt and extract. Pour evenly over bread.

3. Place in refrigerator until liquid is absorbed about 1 hour ( you can let soak for less not necessary to leave an hour it still comes out great.

4. Pre-heat oven to 375 F.

5. Whisk egg white with sugar and a generous pinch of salt and stir in almonds until well combined. Spread mixture over bread and bake until until golden brown. 25-35 minutes

Whipped Cream

- 2 cups heavy cream
- 1/4 cup confectioners' sugar (sifted)

Whisk Heavy Cream until soft peaks form. Add confectioners' sugar and whisk until combined. Use immediately, if not using soon store in an airtight container in refrigerator.

Rugelach Recipe

This is one of my favorite recipes. It does a disappearing act every time it's made...I tried a different version this time for something that kids love chocolate...Hope you enjoy the recipe.

Rugelach Recipe

- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter ( 2 sticks)
- 1 package of cream cheese (you can add a little extra for more of the cream cheese flavor)
- 1/3 cup sour cream
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1 cup finely chopped almonds
- 1/2 cup raisins
- 1 jar apricot filling ( which ever filling you like)
- 1 teaspoon almond essence or vanilla..

Directions
1. Cut butter and cream cheese into pieces...(it's best to keep these in the fridge before using). In food processor pulse flour, butter, cream cheese, salt and sour cream until crumbly. (make sure the butter is completely absorbed into the flour or you will have problems rolling.

2. Take mixture out onto a floured surface and cut into 4 pieces. (try and work fast as the flour gets soft and is hard to handle. Roll each piece in saran wrap and keep in the fridge for 20 minutes.

3. Make filling while flour is in fridge. Finely chop almonds and raisins. Mix almonds, raisins, sugar and almond essence together to form a paste.

4. Pre heat oven to 350 degrees F (180 degrees C)

5. Take out one refrigerated flour piece and roll out on a flour surface. First spread apricot jam then sprinkle sugar / nut mixture over jam.

6. Carefully roll flour until it forms a log look..Wrap in saran wrap and place in freezer for 20 minutes.

7. Take rugelach out of freezer and cut in a slant position place on ungreased  baking sheet. Bake for 22 minutes in middle of oven or until golden brown.

8. Repeat steps 5,6,7 with all of refrigerated pieces of flour.

Important Info: Try and work as fast as you can with the flour because of the cream cheese and sour cream it tends to get soft very fast..
Recipe from allrecipes.com with my own changes of course.

Latest Creation

So I've been MIA for the month of July pardon it's my birthday month of course...Happy Bday to all the Cancer's and Leo's...So I've been up to the absolute best I'm made two cakes and if I might say so myself they are absolutely great .....The first is a red velvet cake with cream cheese and Pecan frosting....I even shocked myself it was tasty..I REALLY keeps surprising myself. Recipe courtesy of food network cake man raven...I altered it a bit to my liking...


Red Velvet Cake
-2 1/2 cups all purpose flour
-1 1/ cups sugar
-1 teaspoon baking soda
-1 teaspoon fine salt
-3 teaspoon cocoa powder
-1 1/2 cups vegetable oil
-1 cup buttermilk (substitute for buttermilk 1 cup whole-milk with a tsp lemon juice let curdle for 5 min)
-2 large eggs room temp
-4 tablespoons red food coloring ( can put more or less depending on how red you like your cake)
-1 teaspoon white distilled vinegar
-1 teaspoon vanilla extract

In bowl sift flour,sugar,baking soda, salt, cocoa powder. In another bowl whisk together oil buttermilk, eggs food coloring, vinegar and vanilla. mix dry ingredients into wet ingredients until combined and a smooth batter is formed.

Cream Cheese Frosting
- 1 pound cream cheese softened ( two 8OZ boxes)
- 4 cups sifted confectioners sugar
- 2 sticks unsalted butter
- 1 teaspoon vanilla ( preferably the clear kind as so your frosting will remain white..just a little hint)

Mix cream cheese, sugar and butter on low speed increase to high and mix until fluffy. Occasionally scraping sides of bowl. Reduce speed to low and vanilla increase to high for 1 min.

Cakes

I haven't blogged in a while, I've been super busy with my cakes. I did two cakes already and they came out great. I'm in love with cake decorating. So glad that I discovered my love for decorating cakes, I could be having a bad day (wa bam) bring out some buttercream frosting, sugar and cake and my bad has vanished at least until I'm done.....lol

First day of Decorating Class

So today was my first day of decorating class...I must say it was great !!! I never knew decorating would hurt my hand so much...( i  need to invest in a medicine ball to do some hand exercises) lol.. We learned so much from just this first class...Next week we will be icing our very own cakes and decorating..If anyone is interested I would definitely recommend taking this class ( Decorating Bascis Course at Save-A-Thon) for beginners....Off I go to practice piping my stars making sure my constancy is great.

Free your Creativity....