Sunday, January 31, 2010

Grilled Peach Salad

I had some peaches that I didn't know what to do with. I improvised. It was HEAVENLY. You should try it. Here is the line up:
-Mixed Baby Greens
-Grilled Chicken
-Grilled Peaches (spray them with olive oil & bit of salt & pepper)
-Basil, Roughly Chopped
-Balsalmic Vinegar
-A touch of EVOO

Cook the chicken and the peach. Mix your salad. Eat it. Mmmmmm...

My husband HATES cooked fruit, but I have to do it again.

Monday, January 11, 2010

3rd Birthday Cake

Wow! So this cake evoked memories of my mommom's cakes! It was AWESOME! It is till missing something, but I think that is because my mommom chain smoked Winstons, and this added a little extra "something." Since I'm not willing to do that, I'll have to stick with this. The crumb is amazing and it is SO moist.

Best Yellow Layer Cake
via Smitten Kitchen
Yield: Two 9-inch round, 2-inch tall cake layers
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter and flour two 9-inch round cake pans (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy (about 3-5 minutes), then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Vanilla Butter Cream
1 cup butter, softened(2 sticks)
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.