Gymnastics, Princess, Castle and Jungle Cakes!

I love baking children's birthday cakes - yes, they can be stressful and time consuming but there is nothing better than seeing a child's face light up at the sight of the "perfect" cake. Here are a few photos of some I have done for my kids. None are really hard to copy -they just take a little planning and practicing. For instance, I try not to bake and frost a cake on the same day because something will go wrong - the cake won't rise, it will burn, an ingredient for the frosting will disappear or power will go out! I've experienced them all! I usually pre-bake the cakes a day in advanced or earlier (and then freeze them).

I try to keep the decorating simple. I also make fondant figurines at least a week in advance so they can dry and I'll have a chance to redo any that may break or fall apart.

If you have any questions just send me an email and I'll be happy to answer them!

This one was for my daughter's 6th birthday. It was at a gymnastics centre so, of course, a gymnastics cake was perfect.

Her 5th was a princess castle:

This one was for her 4th birthday - fitting a princess such as she is!

And my son requested a jungle cake for his third birthday!

Please vote for me! Rum scented blueberry pork

Would you mind voting for my Rum scented blueberry pork recipe? This is the blog post with instructions to vote!! http://withinthekitchen.blogspot.com/2010/08/rum-scented-blueberry-pork-loin.html

Or this takes you right to the Maple Leaf voting page! Thanks! http://www.facebook.com/MapleLeafPrime?v=app_149102935105179

Rum Scented Blueberry Pork Loin

I need your help! Maple Leaf is hosting a new contest for its new Prime Pork - every cut I have tried - chops, loin, roast has been delcious and juicy! Many bloggers have been chosen to participate - and I am one of them! You can vote for me here.

Pork has been a staple in my life since I was a little kid. I remember my Dad frying up yummy pork chops for us as kids (pork chops and fried bolongna are his specialties!) and my Mom makes a great one-dish casserole  of rice, pork and mushroom soup. One of my own favorite go to recipes is a pulled pork butt (OMG - "pulled pork butt" makes me laugh every time I say it!) dish done in my slow cooker.

For the contest, I wanted to create something that drew from all parts of Canada. Growing up in Nova Scotia, blueberries were on our table every summer - big, plump and juicy ones...I'm drooling now. Today, we always have Quebec maple syrup in our house for pancakes, baking and marinades. And now that I live on the Westcoast, we, like all Vancouverites, BBQ in all seasons - regardless of weather - rain, sun, rain, snow, rain and well rain. So I created a delicious marinade with all of these things in mind. I call it Rum Scented, Blueberry Pork Loin. It's slightly sweet with just the right amount of bite - even our young kids who are picky eaters (and who have no trouble telling me if something is "icky" or my fave - "disgusting") love it.

I hope you try it and love it as much as we do!

Please take a look at all the great recipes and take the time to vote for me on the Maple Leaf Foods Facebook page. Also, Western Canadians can receive a coupon worth HALF off their next purchase of Maple Leaf Prime Pork (limited # of coupons so act fast!).


Pointers for recipe success:

• Watch your meat! Because there is sugar in this marinade, it can burn if your heat is too high or you don't turn often enough.
• This marinade is very adaptable - feel free to substitute one ingredient for something else you prefer.
• Flavours and foods that go especially well with pork - lime, cilantro, ginger, garlic, molasses, potatoes, cabbage, corn, soy, paprika, beans, yams (see below), and apples.
• You can bake this at 350 degrees for about 40 minutes, if you don't have a grill.
• A little pink is OK in pork as long as it reaches the minimum internal temperature of 160 degrees.

Ingredients
2 tbsp rum
2 tbsp soy sauce
2 limes, juiced
4 cloves garlic
1 tsp ginger, minced
1 tbsp dijon grainy mustard (or other fave mustard)
1 tbsp molasses
1 tbsp maple syrup
1/2 cup blueberries (fresh or frozen)
1/4 cup chopped cilantro
pinch of cinnamon


1 Maple Leaf Prime Pork Loin 1.5 - 2lbs

What to do:

1. Mix all ingredients in medium sized bowl.

2. Add pork, cover and refrigerate.  Alternately, pour all ingredients into food storage pastic bag, add pork and seal bag.

3. Marinate for 24-36 hours.Turn pork as least twice if in bowl.

4. Heat BBQ grill to medium high.

5. Wipe marinade off pork otherwise the cilantro and blueberries will burn.

6. Discard marinade.

7. Place pork on grill, turning every 5 minutes.

8. Grill until internal temperature of Maple Leaf Prime pork reaches 160 degrees, about 20 minutes.

9. Remove pork from grill and place on plate.

10. Tent with foil for 10 minutes to let pork rest and juices redistribute through meat.

11. Slice loin into medallions.

Yam Fries
4 medium sized yams
3 tbsp vegetable oil
1 tsp ground cloves
salt




What to do:
1. Preheat oven to 425 degrees.
2. Peel and slice yams to desired thickness (about 1 to 1.5 cm) and length (cut yam in half).
3. Place yams in large bowl.
4. Add oil and salt to taste.
5. Mix yams, oil and salt until well coated.
6. Distribute in single layer on large baking sheet (use 2 pans if required).
7. Bake for 15 minutes.
8. Turn yams.
9. Bake for another 5 to 10 minutes until browned and crispy.
10. Sprinkle with additional salt and cloves.



Additional:
Red Peppers, sliced



Please vote!

How to Make Butter

For someone who loves butter as much as I do, you'd think I would know more about it. Who knew people other than farmers could make butter? I honestly never thought about making butter until I saw an article in a local paper. But it looked so beautiful and fresh and mother-earth like that I had to try it.

It's an amazingly short process and so much fun to watch the cream do it's thing - thick, thicker, thickest!!

And if I was going to make my own butter, I had to make homemade buns to go with it. (I'll post the recipe for those next another time.)

Even store bought butter and fresh bread is my personal version of heaven. And the only thing I can say about the first bite of homemade rolls slathered in melting homemade butter is... Hallelujah.



Ingredients:

2 cups heavy cream (whipping or heavier)
pinch or two of salt, optional


What to do:
1. Pour 2 cups of heavy cream into a food processor.
2. Put on high.
3. After about 2 minutes you will see that the cream has separated into butter milk and curds.
4. Pour off the liquid.
5. Add 1/8 cup of ice water.
6. Replace lid and turn pulse 4 times.
7. Pour out liquid.
8. Again add 1/8 cup ice water, replace lid and pulse 4 times.
9. Pour off any remaining liquid.
10.Place butter into strainer.
11. Gently press butter down with a spoon and stir it to get any excess liquid out.
12. Put in a bowl.

13. Add salt, if desired, and stir until well incorporated.

14. You can also add any flavourings desired - try chives, garlic, thyme, chillies, fruit zest etc.
Enjoy!

Notes:
By "rinsing" the curd with ice water, the butter may last up to 3 days.
I also recommend making only small batches to keep this delight at its freshest.

Wrap your freshly made butter in plastic wrap and roll into a log shape.
Refrigerate until firm.

Swiss Swirl Ice Cream Cake

Pretty-in-Pink Swiss Swirl Ice Cream Cake

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Ingredients:
4 large eggs
1 large egg yolk
1/3 cup sifted cake flour
3 tablespoons cornstarch
1/2 cup plus 1 tablespoon granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
pink food colouring gel (optional)

What to do for Sponge Cake:
Preheat oven to 450 degrees F and place oven rack in bottom third of oven. Using a silpat or greased and floured parchment paper cover a 17 inch  x 12 inch baking pan.

While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with saran wrap and allow the eggs to come to room temperature before using - about 20minutes.

Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch.

Place the egg yolks, along with 1/2 cup of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for 4-5 minutes, or until thick, pale yellow, and fluffy. It will have tripled in volume. At this point beat in the vanilla extract.

Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in gently.

In a clean mixing bowl (any fat in bowl will prevent stiff peaks from forming). With a whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon granulated white sugar and beat until stiff peaks form. Gently fold in the whites  until just incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife. With a toothpick or two, swirl pink food colouring gel into batter very gently. If needed, gently smooth batter once more.
Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.

Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

OR, if using the silpat, roll the cake in the sponge. Roll it along the long side of the cake. (i.e. the roll will be 17 inches long).

Filling for Roll
1 jar of lemon curd mixed with 2 cups of whipped cream or whipped topping.

Assembly of roll
Unroll the cake and spread with lemon curd mixture. Gently loosen cake (may want to use a knife or metal spatula to loosen) from silpat and re roll the cake.
Place in fridge until needed.

Ingredients for vanilla ice cream
2 and ½ C  of whipping cream
1 tsp vanilla extract
½ cup of Castor sugar

Directions:

1. In a mixing bowl, add the cream, vanilla and sugar and whisk lightly till everything is mixed together.
2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely
 
Strawberry Ice Cream
Ingredients

1/2 cup granulated sugar
8 ounces softened cream cheese
3 large egg yolks
1 tsp. vanilla extract or 1 vanilla bean
3 cups half-and-half
1 heaping tsp. fresh lemon zest, grated
1 1/2 cup strawberries
1/4 cup brown sugar

Method

1. Beat sugar and cream cheese together until smooth and creamy.
2. Beat in egg yolks and vanilla (if using liquid); set aside.
3. Dice strawberries and mash a few times with fork or potato masher.
4. Mix strawberries and brown sugar in small bowl; set aside.
5. Pour half-and-half into heavy saucepan.
6. If using vanilla bean, splice in half and scratch out inside of pod. Add to half and half.
7. Bring half and half to a low simmer.
8. Slowly mix the hot cream into the cheese mixture.
9. Pour mixture back into saucepan and heat over medium - low heat. Stir constantly until custard thickens slightly. Be careful not to boil or the egg may will scramble. About 5 minutes.
10. Remove from heat.
11.Allow mixture to cool for 20 minutes or so.
12. Add lemon zest.
13. Cover and refrigerate 4 hours or longer.
14. Stir chilled custard; freeze in your ice cream machine according to manufacturer's instructions.
15. Add strawberries when ice cream is semi-frozen and allow machine to mix in.

Assembly of Swirl Ice Cream Cake

1. Cut the Swiss rolls into 30ish equal slices (approximately 1 cm each).

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour)

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour)

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.

7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Notes:
The cake is great! But to be honest, I would buy the ice cream and sauce pre-made. Next time I will use nutella as the cake filling with coffee and chocolate ice cream.

Grilled Corn, Avocado and Tomato Salad

Grilled Corn, Avocado and Tomato Salad

I was looking for a light, and bright tasting salad to go with pulled pork sandwiches and beans. Finally I combined the best of a few recipes with corn, tomatoes and avocado. I added lime and rice vinegar to a simple vinegrette and I decided to roast the corn to bring out its sweetness. 

Simple, different and delicious!


Ingredients
2 avocados, chopped or use melon baller
2 cups cherry tomatos, halved or grape tomatoes, whole
6 corn on the cobs, grilled and corn niblets cut off (or can be boiled, or even 2 cups from a can but grilling them will add lots of flavour)
2 limes, juiced
3 tbsp olive oil
1-2 tbsp seasoned rice wine vingar (optional)
1/2 cup chopped cilantro
1/4 cup chopped parsley
salt and pepper to taste


How to grill corn:
Husk the corn and place directly on grill over medium heat. Turn often (every minute or so) until some niblets are slightly blackened and corn is heated through.


What to do:
Set aside 1/4 of chopped avocado.
Mix corn niblets, tomatoes and remaining avocado in large bowl.


Dressing:
In small bowl mash avocado that was set aside.
In another small bowl, juice the limes and add the oil and vinegar. Whisk until combined. Salt and pepper to taste.
Combine the mashed avocado and dressing until creamy and smooth.


Dress Salad:
Add to vegetables.
Add parlsey and cilantro.
Mix and serve.


Enjoy!

Chocolate Pound Cake with Cream Cheese Swirl & my first Give Away

UPDATE: And the winner is .... C&C Cakery!!! Congratulations! Thank you to everyone who entered my first, hopefully not last, give away.

THIS IS MY FIRST GIVEAWAY!! CSN Stores is a wonderful site that has 200+ online stores and over 1 million products. These products range from fully furnished bedrooms including platform beds to every item imaginable for the kitchen. Their sites are easy to navigate and they have great prices, products and service.

I am so happy to pass on this wonderful offer from CSN Stores. They offered one of my readers a $40.00 gift card towards any product at any of their sites. I am so happy that one lucky winner will benefit from this. All you need to do is follow the easy steps below to be entered to win.  I am not being compensated for this post. Tell everyone and don’t let this offer get away from you. 

I love their cookware site and will be ordering a Le Crueset dish (that is on sale) soon! So, to be entered into this draw all you have to do is become a "google friend" on the left and leave a comment telling me you did so and what you might choose if you are the lucky winner. For an extra entry, blog about this give away and leave the link in a separate comment here. Please note: Due to shipping restrictions, only entries from Canada and the US will be able to win :( AND if you already a google friend just leave me a comment saying that!

The deadline is Sunday, August 1st and I will announce the winner on Tuesday, August 3rd! Contest is now closed.

What better way to celebrate my first give away then with a cake! It's a chocolate pound cake adapted from Rose Levy Barenbaum's Cake Bible. I add kahlua to intensify the chocolate flavour and created a cream cheese swirl in the middle! It's so good. I've baked them in 6 mini bundt pans bit in can also be baked in a 8x4 loaf pan for 50-60 minutes.

Chocolate Pound Cake with Cream Cheese Swirl

Ingredients - Cake

• 3 tbsp + 1.5 tsp unsweetened cocoa
• 1.5  tbsp boiling water
• 1.5 tbsp kahlua
• 3 large eggs, room temperature
• 1 1/4 cups sifted cake flour
• 3/4 c + 2 tbsp castor sugar
• 3/4 tsp baking powder
• 1/4 tsp salt
• 13 tbsp unsalted butter, room temperature

 What to do:

• In medium bowl whisk together cocoa, water and kahlua until smooth.
• Whisk in eggs and vanilla.
• In large bowl mix together the remaining dry ingredients for about 30 seconds.
• Add half of the cocoa mixture.
• Mix until just combined then, using medium speed, mix for 1 minute.
• Add 1/2 of the remaining cocoa mixture and beat for 20 seconds.
• Add the remaining chocolate mixture and mix for another 20 seconds.
• Scrape down sides.

Cream Cheese Swirl

• 1 package cream cheese (about 1 cup), room temperature
• 1 egg
• 1/2 cup sugar

To make cream cheese mixture:

• Beat the ingredients together until smooth.

Putting it together
Butter and flour mini bundt pans. Fill pans 1/3 full with cake batter. Add layer of cream cheese, trying not to touch sides of pan with cream cheese mixture. Top with cake batter leaving about 1-1.5 cm space at top of bundt cavities.

Bake at 350 degrees for 18-22 minutes.

Note: I find the easiest way to layer batter and cream cheese is to place batter and cheese mixture in separate ziploc bags. Just cut the bottom tips of each bag and squeeze each into the pans - easy, neat and you have complete control of what goes where!