Browns - Draft Day Cake

My husband requested a Cleveland Browns cake to take to work to eat in front of his Browns-hating co-workers on Draft Day...and this is what he got. After scraping of the first attempt at a 3D helmet, this one turned out much better. Chocolate Fudge Cake, Chocolate Buttercream - what could be bad about this one...unless you're not a Browns fan!

Good Luck Browns, please don't draft Tim Tebow.

Happy Earth Day - Next April 22nd, I'll make something Earthy!

Paula Dean's Crab Cakes

While I was in Madison this weekend, I decided to try to make crab cakes. Found a really good recipe on foodtv.com from Paula Dean. They were meaty, not a lot of filling - and everyone ate them, so they couldn't have been too bad! I overcooked a few of them, so watch the time and temp of the oil!

In case you are wondering, the shrimp on the plate were marinated in Italian dressing, garlic and a little cajun seasoning for a few hours then grilled. The pasta is Pesto sauce packet, steamed carrots & broc with whole wheat penne - both of which were my mom's creations..and very yummy creations at that!!

Crab Cakes

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
  
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• (I added about 1/2 tsp of Old Bay Seasoning, probably could have added a little more)
  
• Flour, for dusting
• 1/2 cup peanut oil (we used vegetable oil)
  
• Favorite dipping sauce, for serving (we used cocktail and horseradish sauce)
  

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Wilton Cake Decorating - Course 4, Class 2

Last night was the first night I used fondant on a cake. It was a lot of fun and to make it better, my instructor kept complementing it and said I was a natural...so, I guess I've set my bar high - hope I can keep it up. I guess I'll be practicing another fondant cake in the next 2 weeks before I have to bring another cake to class to decorate!!

(The cardboard cake round is covered with fondant that we colored and rolled the previous week.)

In class, we rolled out the fondant to put on our cake, made a handkerchief, a border (i did the rope border, was going to put lines in it, but Mabel said it was to good to mark up!) and used cutters to make other decorations to complete the cake.

Next week in class is gumpaste flowers! Also, I have my first "order" - husband wants a Browns themed cake for next Thursday's NFL draft to take to work to treat some of his Bengal co-workers. We'll see how an orange and brown decorated cake turns out...I'm hoping to come up with something creative!!

Yum-Yum Smoothie!!

I decided to make my own smoothie recipe because I was tired of searching for the few I have in my recipe box only to have a few of the ingredients on hand!! I make this smoothie at least 5 out of 7 days/week now!! Even Delaney and David love it!! Our blender has gotten more use in the past month than in the past 5 years!!

So here it is!! I call it Momma's Yum-Yum Smoothie!

1/2-3/4 cup frozen Strawberries
1/2 cup frozen blueberries
1/2 banana, chunked
1/2 cup yogurt (we use Dannon All Natural Vanilla)
1/4-1/3 cup apple juice
1 Tbsp flax seed, optional
sprinkle of sugar, optional

Place in blender in order above (blends best this way). Add more apple juice if it doesn't seem to blend well or looks too thick.

This makes about 2 cups of smoothie, which is enough for Delaney & I to share. I double when David wants one.

Wilton Cake Decorating - Course 2

I completed course 2 last night! We made lots of flowers but only one cake.

We learned to make buttercream rosebuds, mums and a few new borders (rosette, reverse shell - which I couldn't grasp! and the rope border. We also learned how to make royal icing and color flow to make a butterfly (color flow) and apple blossoms, violets, violet leaves, daisies, daffodils, pansies & primroses (royal icing). My kitchen is now littered with Ziploc tubs of colored royal icing and color flow - better make some more flowers for future use!

At our last class, we had to bring a cake to decorate with the basket weave and put our flowers on from previous classes. I decided to try my hand at chocolate buttercream - very yummy!! It turned out well considering I was in a super hurry to get it done and on the cake before class!!

On to the next course - Fondant & gum paste!!!!