Yup! Guess I am on a Tye Dye craze. Just wanted to share a post from Village Sweets. A Tye Dye CAKE was created for awesome Caroline!
Tye Dye Mocha Cake with layers of Chocolate Whipped Cream, Frosted in Swiss Buttercream and covered in Fondant.
Living in Quebec, I had a hard time finding these Milkshakes, after receiving several requests to “pick me one up on your way home please”. Unfortunately, the McD’s around here don’t know what a Shamrock Shake is….Oooops! So the next alternative was to make one myself. I have never had a Shamrock Shake so I can’t compare. I enjoyed this frothy cold minty delight.
SHAMROCK SHAKE
– 2 Cups Whole Milk
– 1/4 Cup 35% Cream
– 6-8 Large Scoops Vanilla Ice Cream (I used 8, I like it thick!)
– 1 teaspoon Pure Peppermint Extract
– Several drops of green food coloring
– ColdWhipped topping
– Shaved chocolate for topping
– Maraschino Cherries (one with stems would have been even cuter)
You know what to do…Throw it all into a blender and process until smooth. Top with some whipped topping, shaved chocolate and a cherry. Voila! You’re homemade Shamrock Shake. Who needs McDonald’s anyways. LOL!
A big thank you to Remax Rosemere Group! Hope you enjoyed your cupcakes.
Un gros Merci à la Groupe Remax Rosemère! J’espérais que vous aimez vos petits gâteaux.
Red Velvet Cupcakes with a Smooth Cream Cheese Frosting.
Moist Chocolate Cupcakes with a Mocha Frosting.
On top of the sewing this week I have been cooking and baking. I am part of a baking duo team at Village Sweets and we have made a variety of cookies available to order.
You can check out our website: http://village-sweets.com/ or our Etsy Shop: https://www.etsy.com/shop/VillageSweets
Please Like Village Sweets on Facebook: https://www.facebook.com/pages/Village-Sweets/464749556939290
CoOkIe MoNsTeR
Getting ready for our show this weekend. We have 200+ pounds of our special family recipe Fruitcake all ready to go. Have been working on Yuletide Cakes (Bûche de Noël) as well this week. We have these delicious cakes available for order . A festive dessert for your holiday table. They make beautiful host or hostess gifts as well. A Bûche de Noël has been a longtime tradition at Christmas in my family ( Mocha is my favorite 😀 ).
Vanilla Cake with a Tutti-Frutti Cherry and Peach Filling, Frosted with a Vanilla Buttercream and decorated with a Vanilla-Coconut Bark.
With the Christmas holidays knocking at my door (already) I am starting to do some of my baking, well I am attempting to. I like to make food gifts for friends and family and this year I have decided to make sponge toffee. I made this a few months ago and it disappeared very quickly. This is probably one of the easiest and fastest recipes I have ever done, really! And it tastes, mmmm so good! You just can’t stop with only one piece. Here it is …
Sponge Toffee with Chocolate Caps
– 2 1/2 Cups White Granulated Sugar
– 2/3 Cups Corn Syrup (I used dark, but golden and white is fine)
– 1/3 Cup Cold Water
– 2 Tablespoons Baking Soda (make sure it is a fresh box and your toffee will rise amazingly)
– 2 Teaspoons Vanilla
– 12 oz (ounces) Chocolate Chips (I use a mix of dark chocolate and milk chocolate), Melted
– Vegetable oil (for greasing pan)
– Candy Thermometer
METHOD:
Grease a 9 x13 (inches) cookie sheet with your vegetable oil. Set aside. You will need a large deep saucepan to make the toffee as it will expand when adding the baking soda, so get a BIG saucepan. In the saucepan, add the white sugar, corn syrup, water and vanilla. Clip your candy thermometer onto the inside of the pot making sure it does NOT touch the bottom of the pot. On medium to high heat bring your toffee to a boil without stirring it and cook until it has reached the hard crack stage, your thermometer should read 300 degrees. During the cooking process of the toffee, make sure any sugar crystals are not on the sides of the pot, you can brush these away with a pastry brush dipped in water. When your toffee has reached the desired temperature, remove from heat. NOW DO THIS PART QUICKLY and CAREFULLY as the toffee is very hot! Add the baking soda (mixture will bubble up in volume) and whisk quickly to mix with the toffee and quickly pour into the prepared pan. Spread it out very quickly with a rubber spatula, do not play with it too much, it does not need to be perfect. Set your pan aside to cool completely. Do not touch it until it has cooled completely, it will be hard though because it smellllllls sooooooo good. Once the candy has cooled completely you can score it into your desired sized pieces. Melt the chocolate chips, you can do semi-sweet, milk chocolate or dark, it’s all up to you. Dip the tops or corners of your toffee pieces and place on a sheet of wax paper to dry. I store my toffee in a parchment lined closed tin and put it in the refrigerator, it lasts for quite a while this way and stays fresh, it will not become sticky if you store it in the refrigerator. I make pretty packages for gift giving and it has always been a hit in the past, but the best thing is, it’s fast and easy and economical and most of all Yummers! 😀
Sponge Toffee with Chocolate Caps
audirose 