Posts Tagged ‘dessert’

A ripe peach with an ugly bruise,
a pair of stinky tennis shoes,
a day-old ham-and-cheese on rye,
a swimsuit that I left to dry,
a pencil that glows in the dark,
some bubble gum found in the park,
a paper bag with cookie crumbs,
an old kazoo that barely hums,
a spelling test I almost failed,
a letter that I should have mailed,
and one more thing, I must confess,
a note from teacher: Clean This Mess!!!!

by Bruce Lansky

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Delightful Carrot Cake

Be patient – this smells fantastic while it is cooking – wait until it has cooled before serving, though!

Ready in 1 hour


Serves: 24
  • 4 eggs
  • 400g (14oz) caster sugar
  • 350g (12oz) carrot baby food
  • 1 teaspoon vanilla extract
  • 350ml (12 fl oz) vegetable oil
  • 250g (9oz) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 225g (8oz) crushed pineapple, drained
  • 125g (4 1/4 oz) chopped walnuts
  • 150g (5oz) raisins
  • Cream cheese icing:
  • 115g (4 oz) cream cheese
  • 115g (4 oz) butter
  • 275g (10 oz) icing sugar
  • 1 tsp of vanilla extract
  • reparation method

    Prep: 10 mins | Cook: 50 mins

    Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
    In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
    Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
    When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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Sweet Talk


Kid Friendly


18 vanilla cupcakes baked in white paper liners   Red, green, yellow, orange and purplefood coloring
3 frozen pound cakes (10.75 ounces each), thawed (Sara Lee)   Conversation heart candies for decorating the platter (Necco Sweethearts)
3 cans (16oz each) vanilla frosting    
Yield: 18 Servings
Shopping List:
Recipe Added!


Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions
  • Cut the pound cakes in half horizontally and lay the halves flat. Using a 3-inch heart-shaped cookie cutter, cut out 3 hearts from each half. (Tip: reserve the scraps for a layered dessert.)
  • 2Spread the top of the cupcakes with some of the vanilla frosting. Place a pound cake heart on top of each cupcake, pressing down to secure. Place the cupcakes in the freezer for 15 minutes, or until slightly frozen.
  • 3Tint 1/2 cup of the vanilla frosting red with the food coloring. Spoon the red frosting into a ziplock bag, press out the excess air, seal, and set aside. Divide the remaining frosting among five small microwavable bowls. Tint each bowl a different pastel color of pink, green, yellow, orange, and lavender. Cover with plastic wrap and set aside.
  • 4Working with one color of frosting at a time, microwave the frosting, stopping to stir frequently, until it has the texture of lightly whipped cream, about 10 seconds. Remove 1 cupcake at a time from the freezer. Holding the cupcake by its paper bottom, dip it into the frosting just to cover the pound cake heart. Allow the excess frosting to drip off back into the bowl (see page 15). Turn right side up and let stand. Repeat with each color and the remaining cupcakes. If the frosting becomes too thick, reheat for several seconds, stirring well. Remove any excess frosting from the base of the hearts if necessary.
  • 5

    Snip a very small (1/16-inch) corner from the bag with the red frosting. Pipe sayings on top of the hearts. Place on a serving platter. Sprinkle the conversation heart candies around the platter at the base of the cupcakes.

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Want to make a cake that’s a real show-off piece? Here’s how to create a rose from icing to top it. By Kirstie Allsopp

‘If you ask me, no party’s complete without a cake to eat. Like a lot of people, I love to bake when I’m at home, but the most cake decoration I’ve ever done is a slap of sugar frosting. But, in the last episode of Kirstie’s Homemade Home, Mich Turner taught me to decorate cakes – one craft that everyone should be able to try. In this step by step guide, I’ll show you how you can make mini cakes look like masterpieces with hand made roses.’

  • A plastic sleeve (the sort you get in stationery shops)
  • Sugarpaste
  • Edible glitter
  • Royal icing
  • Nozzle-less piping bag (you could use a sandwich bag)
  • Small knife to cut the sugarpaste
  • Sieve to dust the glitter
  • … and nimble fingers


Easy. And you can always eat the bits that go wrong!


Under a fiver. Sugarpaste costs approx £2 per 250g and edible glitter approx £2.50 per 1.5g tub. If you make your own royal icing it will cost just a few pence.


A couple of hours… depending on how much you eat as you’re going along!

Step One: Roll Up The Sugarpaste

First you’ll need some sugarpaste. You can buy this ready coloured, or you can colour it yourself. Rip a little piece off – it’s quite sticky – and roll it into a sausage. Slice the sausage into six little circles.

Step Two: Squish The Sugarpaste Into Petals

Lay your circles out on the bottom sheet of a plastic sleeve, covering them with the top sheet. Squish them down once with the palm of your hand and give them a quick smooth over with your thumb to make one side of the circle slightly thinner than the other. These will be your petals.

Step Three: Curl A Petal To Create The Rose Centre

Lift the plastic back and look for the smallest one that you’ve created, to be the centre of your rose. Using one finger, carefully rub it from the blunt end. If you’re gentle, it should stay in one piece as it comes off and it should automatically put a nice curl in the petal. Hold it between your thumb and finger and then gently, starting on one side, curl it right up over itself to form the centre of the rose.

Step Four: Add The Other Petals

Now take your second petal from the sheeting and lay it over your finger. Lay the first petal in the centre of the second one, join side down. As you squeeze the second one around, it will form the next petal. Curl the tip down and then pinch around the sides to keep it together. Continue in this way with more petals until you have a convincing looking rose.

Step Five: Dust It With Glitter

Now comes the fun part – because we get to dust it down with glitter. Just dust it over your rose using a sieve (a sugar sieve, if you have one) and it will stay nice and encrusted.

Step Six: Prepare The Piping Bag

Next, we’re going to make the leaves on which to pop your rose. Fill a piping bag with royal icing and, instead of using a nozzle, just cut a V shape off at the end of the bag. This will allow you to pipe a leaf shape because, as you’ll see in the next step, the pointed centre of the V will draw a line, forming the central ‘vein’ of your leaf – and the icing will splay out either side, forming the leaf’s ‘blades’.

Step Seven: Create The Leaves

Squeezing gently, drag the piping bag towards yourself, pushing back every couple of millimetres to make the leaf wavy. At the end of the leaf, stop squeezing, stop pushing and just pull the bag away from the cake gently. This will make a point at the end of your leaf.

Step Eight: Enjoy

Finished! All that’s left now is for you to tuck in.

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melted snowman

Where have all the snowmen gone

Melted each and every one

Turned to water then to ice

Gone to warmer climates

Where it’s warm and nice

They drink clear water

With lemon and ice

They eat strawberries and cream

And now live the snowman’s dream

Thomas and Gillian Sims

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