Friday, March 16, 2012

Lemonade Layer Cake

Cake





  • 1 1/3 cups granulated sugar

    • 6 tablespoons butter, softened
    • 1 tablespoon grated lemon rind
    • 3 tablespoons thawed lemonade concentrate
    • 2 teaspoons vanilla extract
    • large eggs 
    • large egg whites 
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt 
    • 1/2 teaspoon baking soda
    • 1 1/4 cups fat-free buttermilk 
    • Cooking spray 
    • Frosting:
    • 2 tablespoons butter, softened 
    • 2 teaspoons grated lemon rind 
    • 2 teaspoons thawed lemonade concentrate 
    • 1/2 teaspoon vanilla extract
    • 8 ounces 1/3-less-fat cream cheese 
    • 3 1/2 cups powdered sugar

    Preparation

    1. Preheat oven to 350°.
    2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
    3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
    4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
    5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

    Saturday, March 10, 2012

    Making a no knead bread YUMMY

    The link of the No Knead Bread is below:
    It is too easy, i use a bread machine and love making bread, but i think that i will give this a go as this look wonderful. Great for Sunday breakfast.

    http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html


    Friday, March 2, 2012

    Love this bathroom and the bathtub




    Love this foyer




    Love this beautiful lounge room



    courtesy: country living





    A quick recipe for a  great desert.


    Ingredients

    Store bought puff pastry 
    2 xFresh figs per person
    4 tablespoons sugar
    2 tablespoons honey
    icing sugar
    cream


    How to put it all together

    Cut pastry into quarters, brush with a little butter, cut figs in half and put into non stick frypan, add  sugar,  honey and figs, and melt  and soften fruit when this is done , then put 2 figs onto each pastry, pour the sugar syrup onto pastry and then fold pastry, brush with butter and add sprinkle of sugar and back at 200 degree for 15- 20 minutes

    Place on a large plate sprinkle icing sugar and add cream
    ENJOY


    Preparing for a fab fig desert



    Thursday, March 1, 2012

    I think this would be nice with my drinks and shrimp

    Romantic and simple dinner



    I think that I will have this with my Tiffany cocktail, which  will be very nice.
    So making this Grilled Shrimp with Cilantro, Lime, and Peanuts should be easy.



    Cocktail time, Tiffany coloured cocktails.
    It is raining and it will make me fell like i am on holiday
    mmmm