Sit, listen to the wind, birds and trees. Allow the beauty and chaos that is nature to enter and propel you through this time we call life.
Breath in the smells of an open fire place and a camp fire. Know the difference they have on you and your surroundings.
Give with an open heart and mind. Know that there are richer and poorer. But never measure those two thoughts by the amount of money one has. For richness is how you live and give of yourself, not what you have.
Wednesday, January 16, 2013
April Fools Day dessert
Spegetti and Meatballls Cake. For dessert.
I got this recipe from a good friend Pat Duran from JAP (Just a pinch. com)
Cook time: 1 Hr 15 Min Prep time: 20 Min Serves: 12-16 servings
3 c all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 c unsalted butter,softened
1 2/3 c granulated sugar
3 lg eggs
3 lg over-ripe bananas,mashed
1 1/2 c buttermilk
1 1/2 c chopped walnuts
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 pinch salt
2 c sifted powdered sugar
1 c semi-sweet chocolate chips,melted and cooled
1 c finely chopped walnuts
1 1/2 c unsalted butter, softened
2 bx 1 pound each powdered sugar
1 Tbsp vanilla extract
1 Tbsp milk
8 drops yellow food coloring
1/4 tsp unsweetened cocoa powder
1. Preheat oven to 350^.
Spray a 13x9-inch baking pan.Line bottom of pan with parchment paper and spray paper.
In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, beat butter and sugar on high until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
banana, then buttermilk. On low gradually beat in flour mixture just
until incorporated; stir in walnuts. Spread in pan . Bake for 50
minutes, until toothpick inserted into center test clean. Cool cake in
pan 30 minutes on rack; invert onto rack; let cool, peel off paper.
Invert onto oval serving platter. with flat surface. Cover, and chill
for 3 hours or up to 1 day.
In medium bowl, beat cream cheese until creamy and smooth;beat in
vanilla and salt. On low, gradually beat in sugar, then chocolate. Stir
in nuts. Roll into balls. Cover and chill over night if desired.
In a large bowl, beat butter until creamy. On low, gradually beat in sugar. Beat in vanilla and milk. Add food coloring. a teeny bit at a time and cocoa powder, to tint the frosting until the color resembles cooked
spaghetti, Be careful because if you add to much, you can't go back. At's always better to add just a tiny bit at a time.
Using a serrated knife, trim the cake to fit a platter; cut off the
edges and corners. Remove cake pieces, brush crumbs off platter.
Spread 2 cups of the frosting in an even thin coat over cake.
Fill a pastry bag with some of the remaining frosting. Use a #5 plain
piping tip . Beginning at bottom edge of cake, pipe "spaghetti" strands
around sides, looping and overlapping all over the bottom area working
upward. Using up frosting and refilling bag as needed, continue pipping
so strands are densely piped around sides, extend those nearest top
slightly higher than top edge of cake, creating a well.
Tomato and Parmesan:
2 jars strawberry preserves-equal to 20 ounces together
In small saucepan, heat preserves over very very low heat, stirring
until just barely warm and pourable. Transfer 1/2 cup :"sauce" to pie
pan. Put meatballs in sauce in dish, roll to coat.
Spoon remaining sauce into well on top of cake. Spread to fill well,
letting drips of sauce come over top edge of spaghetti. Put meatballs
on sauce on top of cake and shave white chocolate "Parmesan" over top.