Oh Happy Day!

What a great surprise today when I came home, checked my email, and saw from Marye from Apron Strings and Simmering Things tagged me for this award. I started this blog in September 2007 to have a hobby, and somewhere to post recipes that I had made and the reviews on them. I have made so many new friends from all over the globe, and found a couple that are in the same town that I am in. I am truly grateful for the conversations and friendships that have grown from this little blog. Thank you Marye!

So, here are my blogs to tag:

1. Megan from Megan's cookin.
2. Chelle from Sugar and Spice.
3. Leigh from Lemon Tartlett.
4. Ley from Cilantro and Lime.

I hope that this makes your day!

TWD-Pecan Sour Cream Biscuits

This weeks TWD recipe was chosen by Ashley from Eat me, delicious. This recipe had only a few different ingredients and came together quickly. I really didn't know what to expect with these biscuits, since they had chopped pecans and used brown sugar in the mix, but they are really good. I ate 2 as soon as they came out of the oven with a pad of honey butter.

Our TWD chicks have now made it to 50 members, go and check out their take on the biscuits as well.

Pecan Sour Cream Biscuits (Makes about 12 biscuits)

2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 cup (packed) light brown sugar

5 tablespoons cold unsalted butter, cut into 10 pieces

1/2 cup cold sour cream

1/4 cold whole milk

1/3 cup finely chopped pecans, preferably toasted

Getting Ready: Center a rack in the oven and preheat the oven to 425 degrees F.

Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, salt, and baking soda together in a bow. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-- and that's just right.

Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading-- 3 or 4 turns should be just enough to bring everything together.Toss in the pecans and knead 2 to 3 times to incorporate them.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour, pat the dough out with your hands or toll it with a pin until it is about 1/2 inch high. Don't worry if the dough isn't completely even-- a quick, light touch is more important than accuracy. Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working with them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting-- just add a couple more minutes to the oven time.)Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Just a few things.......

Here are the towels that I won from CB over at I heart cuppycakes. As you can see they have a perfect little home right in my kitchen on my stove! Thank you!! They are a great addition to my family!! :)

Next, a month or so ago, I won a pound of coffee from Marye at Kettle and Cup. If you haven't checked out her blog, you really should! I recieved my coffee about 2 weeks ago, and I haven't said thank you yet...so Marye, thank you! and I am sorry that I am just now getting around to it! It is wonderful!

Finally, I have been tagged by Laurie at Quirky Cupcake. She has thrown out all of the rules on a meme, so I will just follow her lead on this one. The topic is Wednesday Favorites....so, here goes...

Wednesday Favorites

Color- Pink
Fruit- Strawberries Food- creme brulee
Drink- Diet Mountain Dew
Snack- Today, Apples with peanut butter
Smell- Gingerbread
Show- I don't really have a favorite show right now, but, when it comes back on, Grey's Anatomy Song- The newest one by Alicia Keyes
Blog- I have too many to list.
Website- Etsy Event- not today
Toy- KA mixer, as always
Shoes- some sort of leather tennis shoe Chore- Cleaning my kitchen after dinner.

So, there you have it!

TWD-Almost Fudge Gateau

This weeks TWD recipe was chosen by Nikki of Crazy Delicious, and what a great one to choose! This cake is intensly rich, and goes great with a big glass of milk! I will of course mark this as a make again dessert! It has only a few ingredients and came together rather quickly..bake for 30-35 minutes, and there you have it!

Our TWD chicks have grown to 43 chicks, my, my, how we have grown. Go ahead, check out our TWD site and check out the other girls take on this dessert.

Next weeks recipe will be chosen by Ashley, of Eat me, Delicious..


Almost-Fudge Gâteau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt


For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup


Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that's fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you're impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

Strawberry Cupcakes

Sprinkles Strawberry Cupcake recipe?! You have got to be kidding me! YUM!
All Things Cupcake posted this recipe that was shared on the Martha Stewart Show. I will definitly make these again. They are made with pureed fresh strawberries, so you get that real strawberry flavor, and then topped with a strawberry buttercream.

Go and check out All Things Cupcake for the cupcake recipe and below is the buttercream recipe that I used.

1 stick butter, room temp
3 Tbsp strawberry puree--you can use more, but this is all that I had left from the cupcakes
1 tsp of vanilla
about a 2 pound bag powdered sugar
milk

Cream the butter and strawberry puree together until combined. Add the vanilla and mix. Gradually add the powdered sugar, and add enough milk to get the consistency that you want.

Tag! I am it!

I have been tagged by Ley over at Cilantro and Lime, and if you haven't checked out her blog yet, you really should. I have only been tagged once before by Megan, and it was alot of fun. This is a completely different MeMe and hope that I can come up with some stuff to tell you about myself. So, here goes!

1. Link to your tagger and post these rules.
Cilantro and Lime

2. Share 5 facts about yourself See below.

3. Tag 5 people at the end of your post and list their names (linking to them).

4. Let them know they've been tagged by leaving a comment at their Blogs.

5 Things About Me:

1. I have been married for almost 14 years.

2. I have 3 children. 12,10, and 7.

3. I am a complete intravert! Although, my husband is an extravert, embarassing sometimes, really. :)

4. I have always lived in TN. I would love to move to the ocean, but life happens, so I am content with visiting there once a year..sometimes more.

5. My dream is to open a Tea room.

Now, here goes...Tag!

Leigh of Lemon Tartlett
Jaime of Good Eats N Sweet Treats
Jhianna of Burned Bits
Erin of Erin's Life in the Kitchen and
Megan of Megans cookin

Have fun with it! :)

TWD: Black and White Chocolate Cake

This week of TWD, it was my turn to choose the recipe. I had been eye balling this cake from the day that I bought the book, so it wasn't hard to choose this weeks recipe. Of course, it looks nothing like the picture in the book, but it is very yummy. There are 4 layers of cake, with dark chocolate cream and a white chocolate cream. This cake has several steps, and the white chocolate cream made me say a few choice words, because only on the third time making this cream it turned out. Now, both of the times before were completely my fault and I choice not to relive them. :)

What is my ending thought on this? I would make it again. It is very light and it is a cold cake (you let it chill for at least 3 hours) and would be wonderful as a summer dessert.

This week, we have more than doubled our TWD Chicks, so make sure to go and check them out. They are listed on my sidebar as well as here.


Black and White Chocolate Cake
For the cake:
2 cups cake flour
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 (10 Tbsp) unsalted butter, at room temp
1 cup sugar
3 large eggs
1 large egg yolk
1 tsp vanilla extract
3/4 cup buttermilk

For the dark chocolate cream:
2 cups whole milk
4 large egg yolks
6 Tbsp sugar
3 Tbsp corstarch, sifted
1/4 tsp salt
7 oz. bittersweet chocolate, melted
2 1/2 Tbsp unsalted butter, cut into 5 pieces, at room temp

for the White chocolate whipped cream:
6 oz. premium quality white chocolate
1 1/2 cups heavy cream


Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9X2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake: Sift together the cake flour, baking powder, baking soda and salt.

Working with a stand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minutes after each addition. Beat in the vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then unmmold, remove the paper and invert to cool to room temperature right side up on the rack.

To make the dark chocolate cream: Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the egg yolk with the sugar, cornstarch and salt until thick and well blended. Whisking without stopping, drizzle in about 1/4 cup of the hot milk-this will temper, or warm, the yolks so they won't curdle-then, still whisking, add the remainder of the milk in a steady stream. Put the pan over meduim heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1-2 minutes. Remove the pan from the heat.

Whisk in the melted chocolate, and let stand for 5 minutes. Then whisk in the pieces of butter, stirring until they are fully incorporated and the chocolate cream is smooth and silky. Press a piece of plastic wrap against the surface of the cream to create and airtight seal and refrigerate the cream until chilled, or for up to 3 days. Or, if you want to coool the cream quickly, put the bowl with a cream into a larger bowl filled with ice cubes and cold water and stir the cream occasionally until it is thoroughly chilled, about 20 minutes.

To make the white chocolate whipped cream: Put the white chocolate in a heat proof bowl and put the bowl over a saucepan of gently simmering water. Stir frequently to melt the chocolate evenly. Meanwhile, bring 1/2 cup of the heavy cream to a boil.

When the white chocolate is melted, remove the bowl from the pan. Pour the hot cream into the melted chocolate and let it sit for a minute. Using a small spatula, stir the chocolate gently until it is smooth. Let it sit on the counter until it reaches room temperature-it can't be the least warm when you add it to the whipped cream.

Working with the stand mixer with the whisk attachment or with a hand mixer in a large bowl, beat the remaining 1 cup of heavy cream only until it holds the softest peaks. Turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. Turn the whipped cream into a bowl, press a piece of plastic wrap gently against the surface to create an airtight seal and refrigerate for at least 2 hours, or up to 6 hours.

To assemble the cake: If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Slice each layer horizontally in half. Place on layer cut side down on a cardboard cake round or on a cake plate protected by strips of wax or parchment.

Remove the dark and white chocolate creams from the refrigerator and whisk each of them vigorously to loosen and smooth them. With a long metal icing spatula, spread enough dark chocolate cream (about 1 cup) over the cake layer to cover it completely. Top the cream with another cake layer, cut side up, and cover this layer with white chocolate whipped cream, making the white layer about the same thickness as the dark layer. Cover with a third layer, cut side up, and cover with another cup or so of the dark chocolate cream. (You'll have some dark chocolate cream left over) Top with the final layer of cake, cut side down, and frost the sides and top with the remaining white chocolate whipped cream. Decorate with chocolate shaving or curls, if you wish.

Refrigerate for at least 3 hours, or overnight.

Tea with Queen Abby

Today, I was graciously invited to have tea with Queen Abby. What a wonderful treat on a Saturday afternoon. Without thinking twice about it, we (Queen Abby and myself) made tart cherry scones. I have been wanting to make them ever since Laurie at Quirky Cupcake had made them and shared the recipe. Of course, we had to sprinkle them with pink sugar, and then we drizzled the scones with an orange glaze.

The "queen" herself loved the scones and said that they were the best. As a taste test, we tried the scones with a dollop of white chocolate whipped cream, that will be used in this weeks TWD. Oh my! even better. Not that the scones needed anything else, but this just added a little more sweetness. Even, my (I have no part of feminine genes) husband liked these. He had 2, and even added the cream.

The scones were served with Orange, passionfruit, and Jasmine tea, complete with your choice of 1 sugar cubes or 2. I look forward to many more teas with Queen Abby.

Thanks again to Laurie for sharing her scone recipe!