tag:blogger.com,1999:blog-73398582131816132542024-03-13T07:32:20.071-04:00The Frosted Bake ShopCustom Cakes & ConfectionsZakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7339858213181613254.post-9069483579565165732010-12-22T23:17:00.007-05:002010-12-22T23:45:36.050-05:00Donut Cake<div style="text-align: left;">I had soooo much fun making this cake. After researching donut cakes online I found a quick video on youtube by <a href="http://www.youtube.com/watch?v=uiPdU0WhCV8">UrbanSweetsLA</a>. I started off with a 10”x4” round vanilla cake, which was filled and coated with Vanilla SMBC. I then carved the cake to resemble a donut shape.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-X8cD11Ts6U/TRLO3cOy3VI/AAAAAAAAAPo/yEuD2yEb4B4/s1600/IMG_0326.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/TRLO3cOy3VI/AAAAAAAAAPo/yEuD2yEb4B4/s320/IMG_0326.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5553728742367616338" /></a></div><br />I then mixed white and chocolate fondant together to make the “donut” color (it’s a little darker than I would have liked) and covered the cake.<br /><br /><div><img src="http://2.bp.blogspot.com/_-X8cD11Ts6U/TRLQEI0dFyI/AAAAAAAAAP4/ezpilwgWcyU/s320/IMG_0329.JPG" /><br /><br />Pink fondant “frosting”<br /><img src="http://4.bp.blogspot.com/_-X8cD11Ts6U/TRLSPfoWAdI/AAAAAAAAAQA/ak9IyoaSRpg/s320/IMG_0336.JPG" /></div><div><br />For presentation purposes I stopped by my local Dunkin Donuts to get a box ($.50), I think this added a better touch than just a decorated cakeboard.</div><div><br /><div style="text-align: center;">The final cake!</div><div style="text-align: center;"><img src="http://3.bp.blogspot.com/_-X8cD11Ts6U/TRLS37MHPyI/AAAAAAAAAQI/1SEKToqDqIE/s400/Donut%2BCake%2Bin%2BBox.JPG" /></div><div style="text-align: center;"><br /></div>-Zakia<br /><br /><br /><br /><br /><br /></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-42109161455367262332010-01-03T18:30:00.002-05:002010-01-03T18:32:34.577-05:00Oscar The Grouch Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-X8cD11Ts6U/S0EpDVtv2VI/AAAAAAAAAO0/PjkowClWWao/s1600-h/187.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/S0EpDVtv2VI/AAAAAAAAAO0/PjkowClWWao/s320/187.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422660563676158290" /></a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-67258175629441018192009-10-05T11:33:00.004-04:002009-10-05T11:39:14.504-04:00Pink Hearts Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-X8cD11Ts6U/SsoTGyXOq_I/AAAAAAAAAOM/4UVUEO83V38/s1600-h/GetAttachment.aspx.jpeg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_-X8cD11Ts6U/SsoTGyXOq_I/AAAAAAAAAOM/4UVUEO83V38/s320/GetAttachment.aspx.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5389140911421565938" /></a><br />This cake was for Leslyann, who celebrated her 11th birthday this weekend at Chucke Cheese. She requested her name in purple with pink hearts. Cake was Vanilla with fresh Strawberry Filling covered in fondant.Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-83050572691984816612009-08-10T10:59:00.005-04:002009-08-10T12:07:12.984-04:00Gambling Cake<a href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SoBFqzj6RoI/AAAAAAAAAOE/WsZnHAapnJw/s1600-h/mosaic376665df5ed4177427047ed383dc4de1fed1b696.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SoBFqzj6RoI/AAAAAAAAAOE/WsZnHAapnJw/s320/mosaic376665df5ed4177427047ed383dc4de1fed1b696.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5368367357523281538" /></a><br />I made this cake for a 23rd birthday. I designed it at least three weeks ago. I knew all the componets that i had to pre-make. But some things came up and i couldnt get to do them, so i pulled an all nighter to make the decorations. The only thing i didnt get to make was the topper - it was going to be two large dice - totaling 23.<br /><br />I tried a new technique - which is to use ganache for the out covering instead of buttercream. It was so easy to do and made my fondanting so much easier. I will definitely this technique going forward.<br /><br />Suprisingly it came out better than i anticipated but then it started MELTING!<br />It was so hot in my apartment that the fondant actually became sticky and as time went on, and the heat & humidity rose, the fondant actually started to melt. For the most part you cant really tell, it just gave the cake a super glossy look but upon further inspection you will see that some of the decorations started to slide down the bottom<br /><br />This is actually the second time this has happended to me within a month, so i guess it is time to invest in a really good ac!<br /><br />Anyhow, the cake was well received, the flavors were:<br />Top Tier: Orange Creamsicle<br />Middle Tier: Red Velvet with Cream Cheese Frosting & White Chocolate Ganache<br />Bottom Tier: Double Chocolate cake with Baileys Caramel Buttercream and Dark Chocolate Ganche<br /><br />Thanks for Looking!Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-59327536109236963522009-07-20T11:31:00.002-04:002009-07-20T11:33:18.645-04:00TCS: Lemon Blueberry CakeI will be making this cake for a birthday party this coming Friday. Will post pics and results then!Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-48157840914252071442009-06-21T15:54:00.004-04:002009-06-21T16:02:09.472-04:00TCS: PINA COLADA CAKEThis months cake was a Pina Colada Cake. I absolutely loved this cake. A brown sugar cake with pineapple filling and coconut buttercream! I halved the recipe since and needless to say i was gone before i could take a picture of it:-(<br /><br />Here’s a <a href="http://docs.google.com/View?docID=dg5mng3t_76gsvmfp6x&revision=_latest">printable link to the recipe</a>. Visit the <a href="http://thecakeslicebakers.blogspot.com/">The Cake Slice Bakers</a> to check out all of our mile-high cakes this month.Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-84062108691782156052009-04-29T13:42:00.004-04:002009-04-29T13:55:44.819-04:00Abbey's Infamous CheesecakeThe April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.<br /><br />I love cheesecake and haven made any in a while so i was excited to make this months challenge. I decided to make mini cheesecakes and then i got an idea to split up the recipe and make assorted flavors<br /><br />I split the recipe into 5 flavors<br />- Vanilla<br />- Chai<br />- Lemon<br />- Chocolate<br />- Chocolate Chai<br /><br />And then i put them in the oven. THAT OVEN! I totally forgot that my oven is usually 25-50 degrees higher than what is on the dial. UGH. When i went to check on them they puffed up like helium balloons - so i knew it was downhill from there.<br /><br />Here is a pic of the final product :-(:-(:-(<br /><br /><a href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SfiTmbls7SI/AAAAAAAAAMw/IyWLze0LTLU/s1600-h/3477743028_50fce744b6.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SfiTmbls7SI/AAAAAAAAAMw/IyWLze0LTLU/s320/3477743028_50fce744b6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5330172447443184930" /></a><br /><br />Im just going to put a dollop of whipped cream on top of each to hide the imperfection :). Anyhow the batter was super creamy and tasty so im sure others had much better luck than I did. <br /><br />Here is the recipe.<br />Abbey's Infamous Cheesecake:<br /><br />crust:<br />2 cups / 180 g graham cracker crumbs<br />1 stick / 4 oz butter, melted<br />2 tbsp. / 24 g sugar<br />1 tsp. vanilla extract<br /><br />cheesecake:<br />3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature<br />1 cup / 210 g sugar<br />3 large eggs<br />1 cup / 8 oz heavy cream<br />1 tbsp. lemon juice<br />1 tbsp. vanilla extract (or the innards of a vanilla bean)<br />1 tbsp liqueur, optional, but choose what will work well with your cheesecake<br /><br />DIRECTIONS:<br />1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.<br /><br />2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.<br /><br />3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.<br /><br />4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.<br /><br />5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.<br /><br />Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.<br /><br />Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!<br /><br />Some variations from the recipe creator:<br /><br />** Lavender-scented cheesecake w/ blueberries - heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 2 tbsp of lavender flowers and stir. Let lavender steep in the cream for about 10-15 minutes, then strain the flowers out. Add strained cream to cheesecake batter as normal. Top with fresh blueberries, or make a quick stovetop blueberry sauce (splash of orange juice, blueberries, a little bit of sugar, and a dash of cinnamon - cook until berries burst, then cool)<br /><br />** Cafe au lait cheesecake with caramel - take 1/4 cup of the heavy cream and heat it in the microwave for a short amount of time until very hot. Add 1-2 tbsp. instant espresso or instant coffee; stir to dissolve. Add this to the remainder of cream and use as normal. Top cheesecake with homemade caramel sauce (I usually find one on the food network website - just make sure it has heavy cream in it. You can use store-bought in a pinch, but the flavor is just not the same since its usually just sugar and corn syrup with no dairy).<br /><br />** Tropical – add about a half cup of chopped macadamias to the crust, then top the cake with a mango-raspberry-mandarin orange puree.<br /><br />** Mexican Turtle - add a bar of melted dark chocolate (between 3 and 5 oz., to taste) to the batter, along with a teaspoon of cinnamon and a dash of cayenne pepper (about 1/8 tsp.). Top it with pecan halves and a homemade caramel sauce.<br /><br />** Honey-cinnamon with port-pomegranate poached pears – replace 1/2 cup of the sugar with 1/2 cup of honey, add about a teaspoon or more (to taste) of cinnamon. Take 2 pears (any variety you like or whatever is in season), peeled and cored, and poach them in a boiling poaching liquid of port wine, pomegranate juice/seeds, a couple of "coins" of fresh ginger, a cinnamon stick, and about a 1/4 cup of sugar. Poach them until tender, then let cool. Strain the poaching liquid and simmer until reduced to a syrupy-glaze consistency, then cool. Thinly slice the cooled pears and fan them out atop the cooled cheesecake. Pour the cooled poaching syrup over the pears, then sprinkle the top with chopped walnuts and fresh pomegranate seeds. <br /><br />Some variations from Jenny (from JennyBakes):<br /><br />**Key lime - add zest from one lime to sugar before mixing with cream cheese. Substitute lemon juice, alcohol, and vanilla with key lime juice. <br /><br />**Cheesecakelets - put in muffin tins, ramekins, or custard cups. Try baking 20-35 minutes, or until still a little jiggly, and cool as before.Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-7346955005600959912009-04-03T13:58:00.000-04:002009-04-03T14:00:07.395-04:00<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54487/126/C713742FAB91F9ACD7C0938BDEE88BED.png" style="border: 0 !important; background: transparent;"/></a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-51165635990015703392009-01-20T16:25:00.003-05:002009-01-23T16:24:46.892-05:00Luggage Cake<a href="http://1.bp.blogspot.com/_-X8cD11Ts6U/SXZG-WSXKRI/AAAAAAAAAMc/rI-nTgd-WVo/s1600-h/Luggage+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5293496448969025810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_-X8cD11Ts6U/SXZG-WSXKRI/AAAAAAAAAMc/rI-nTgd-WVo/s400/Luggage+Cake.jpg" border="0" /></a><br /><div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-25148977441792654782009-01-08T09:36:00.002-05:002009-01-23T16:24:08.245-05:00Striped Cake<a href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SWYPytEhTaI/AAAAAAAAAMU/wo2pnS1gQNE/s1600-h/yikes+stripes.jpg"><img id="BLOGGER_PHOTO_ID_5288932176159657378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SWYPytEhTaI/AAAAAAAAAMU/wo2pnS1gQNE/s400/yikes+stripes.jpg" border="0" /></a><br /><div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com2tag:blogger.com,1999:blog-7339858213181613254.post-39267849184134857352008-12-06T12:33:00.003-05:002009-01-23T16:26:21.558-05:00Sushi Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-X8cD11Ts6U/STq3_4gYuiI/AAAAAAAAALw/hHFmsndBWtU/s1600-h/mosaic1906815.jpg"><img id="BLOGGER_PHOTO_ID_5276732221545822754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/STq3_4gYuiI/AAAAAAAAALw/hHFmsndBWtU/s400/mosaic1906815.jpg" border="0" /></a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-56968435955272508882008-11-05T14:28:00.007-05:002008-11-05T14:44:27.693-05:00Cheeseburger Welldone - Hold the Fries!<span style="font-family:verdana;">This Cheeseburger cake was the perfect surprise for a birthday party! </span><span style="font-family:Verdana;">No one could beleive it was an actual cake :)</span> <div><br /><a href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SRH3hIcE-uI/AAAAAAAAALo/oTRwmZT7Z8k/s1600-h/burger+burger.jpg"><img id="BLOGGER_PHOTO_ID_5265261587945814754" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SRH3hIcE-uI/AAAAAAAAALo/oTRwmZT7Z8k/s320/burger+burger.jpg" border="0" /></a><br /><br /><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">The bun is a vanilla cake with vanilla frosting and the patty is chocolate cake with vanilla frosting.</span> </div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-83350205968434711942008-11-04T09:15:00.020-05:002008-11-05T13:46:47.227-05:00Getting into Gear<span style="font-family:verdana;">So I have been wanting to make some posts to my blog, but besides my pc not working, I HATED MY BLOG DESIGN!<br /><br />Then yesterday i remembered </span><a href="http://deliciousdesignstudio.com/"><span style="font-family:verdana;">Delicious Design Studios </span></a><span style="font-family:verdana;">, checked their site and saw this cute template in my favorite colors and bought it immediately! Within the hour Jess contacted me and viola my new blog was born.<br /></span><p><span style="font-family:verdana;">I am actually going to be changing the focus of my blog. It will no longer be a mish-mosh of anything i make. My blog will be tied into my soon to launched webiste and it wil be mainly about cakes which have been made for clients and events -with an occasional blogging event thrown in:)</span></p><span style="font-family:verdana;">I will definitely be working with Jess again when i am ready to to launch my WEBSITE :) but for now i have some long overdue posting to do!<br /></span></span>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-32286689222348665572008-07-22T17:36:00.000-04:002008-07-22T17:36:25.946-04:00Tartelette: Cassata Alian Sicilian - Baking With Friends<a href="http://tartelette.blogspot.com/2008/07/cassata-alian-sicilian-baking-with.html">Tartelette: Cassata Alian Sicilian - Baking With Friends</a><br />cake looks great!!!!<br />thanks for the stablized whip cream recipe. :)Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-28618329599303054762008-06-30T11:00:00.001-04:002008-06-30T11:00:52.971-04:00I have moved............My new blog is located at<br /><a href="http://thefrostedbakeshop.wordpress.com/">http://thefrostedbakeshop.wordpress.com/</a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-20754260597666187082008-06-11T23:35:00.003-04:002008-06-11T23:38:15.408-04:00La Palettes Strawberry TarteFor post click here:<br /><br /><a href="http://thefrostedbakeshop.wordpress.com/2008/06/12/la-palettes-strawberry-tarte/">http://thefrostedbakeshop.wordpress.com/2008/06/12/la-palettes-strawberry-tarte/</a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-29723510610958723932008-06-03T22:44:00.002-04:002008-06-03T22:46:21.954-04:00French Chocolate BrowniesI am moving to Wordpress.....<br />Check out my post here: <a href="http://thefrostedbakeshop.wordpress.com/2008/06/04/french-chocolate-brownies/">http://thefrostedbakeshop.wordpress.com/2008/06/04/french-chocolate-brownies/</a>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-29817972981514571862008-05-21T12:42:00.004-04:002008-05-21T13:00:09.366-04:00Sweet Potato Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-X8cD11Ts6U/SDRU6euDWZI/AAAAAAAAAIY/8Am8uc4aFdI/s1600-h/DSCF0447.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-X8cD11Ts6U/SDRU6euDWZI/AAAAAAAAAIY/8Am8uc4aFdI/s320/DSCF0447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5202876833175132562" /></a><br />I made this cheesecake for a friend this past weekend.<div> </div><div>Ive made cheesecakes before and even taken classes at the local culinary school. But ive never added any fruit or purees etc to them. So when i found a recipe online that called for 2lbs of sweet potatoes i was kind of skeptical. I wondered how so much sweet potato would affect the texture of the cheesecake.</div><div> </div><div>I have to say i was quite pleased with the outcome. I had never tasted one before so i wasnt sure what to expect. S thought it tasted like sweet potato pie. My sister loved it and requested it for her birthday i/o a cake. </div><div> </div><div><a href="http://thefrostedbakeshop.googlepages.com/sweetpotatocheesecake">For printable recipe click here</a></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com1tag:blogger.com,1999:blog-7339858213181613254.post-80371675831462441582008-05-21T12:18:00.004-04:002008-05-21T12:42:03.651-04:00Traditional Madeleines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-X8cD11Ts6U/SDRQP-uDWXI/AAAAAAAAAII/G2VedS5hktk/s1600-h/DSCF0445.JPG"><img style="cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_-X8cD11Ts6U/SDRQP-uDWXI/AAAAAAAAAII/G2VedS5hktk/s200/DSCF0445.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5202871704984181106" /></a><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-X8cD11Ts6U/SDRQQeuDWYI/AAAAAAAAAIQ/QZ_UCNTaR00/s200/DSCF0446.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5202871713574115714" /><br /><br />This week's recipe is Traditional <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Madeleine's</span>, and was chosen by Tara of Smells Like Home.<p>I have always wanted to try <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Madeleine's</span>, i see them all the time in Starbucks (3/$1.95) but i just cant do it. I tried to make <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Rosebud</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Madeleine's</span> but they <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">didn't</span> turn out too good. </p><p>When i saw this recipe i knew it was a chance for me to redeem myself from the rosebud <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Madeleine's</span>.</p><p>I made my batter and chilled it for 3 hours. I used a mini ice cream scoop to scoop even amounts of batter into each cavity, Baked for 11 minutes and voila.</p><p>I had no problem with the bump but i do think that there could have been more definition with the shell imprint.<br /></p><p>These cookies? are so tasty and so simple to make that i can definitely see myself making them on a regular basis.</p><p><br />Click here to check out other Tuesdays with Dorie bakers.</p><p><br />Last week: Pecan Honey Sticky Buns<br />Next week: Florida Pie<br /></p>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com7tag:blogger.com,1999:blog-7339858213181613254.post-21208900524128680352008-05-21T10:53:00.001-04:002008-05-21T10:53:23.590-04:00Traditional MadelinesZakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-86962819751257137342008-05-13T12:31:00.003-04:002008-05-13T12:48:34.597-04:00Florida Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-X8cD11Ts6U/SCnGO-uDWUI/AAAAAAAAAHw/IFpoDXmqGho/s1600-h/DSCF0438.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_-X8cD11Ts6U/SCnGO-uDWUI/AAAAAAAAAHw/IFpoDXmqGho/s320/DSCF0438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5199905205432572226" /></a><br />This weeks Tuesday with Dorie recipe is Florida Pie chosen by Dianne of Dianne's Dishes.<div><br /><div> </div><div>I was looking forward to making this pie and everything was set for me to make this successfully and then i made one little change which threw everything off.<br /></div><div>At the last minute i decided to change the pie plate i was using.....and didn't realize the one i chose was way bigger and deeper. (so my layers are very squat)<br /></div><div>Once i made the crust and pressed it into the pie dish it looked like it wasn't enough so i doubled the recipes (now i have too much crust)</div><div>After two failed attempts at the meringue topping i decided to just use a tub of cool whip (the layer is very thin - i should have used two tubs)</div><div> </div><div><br /></div><div>Even after adding the cool whip to the top there was still so much crust since the pie dish is deep so i just took a fork and scraped it down onto the sides.</div><div><br /></div><div>I wish i had some more limes to put some sort of decoration in the middle.</div><div><br /></div><div> </div><div>Visit the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays With Dorie blogroll</a> to see other Florida Pies!</div><div> </div><div><br /></div><div><a href="http://thefrostedbakeshop.googlepages.com/floridapie">Click here for printable version of the recipe.</a></div><div> </div><div><br /></div><div>Next week:<span class="Apple-tab-span" style="white-space:pre"> </span>Traditional Madelines</div><div>Last Week:<span class="Apple-tab-span" style="white-space:pre"> </span>Peanut Butter Torte</div><div> </div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com14tag:blogger.com,1999:blog-7339858213181613254.post-23873578894747392112008-05-06T10:33:00.005-04:002008-05-07T10:28:04.571-04:00Peanut Butter Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SCBs6YUYoNI/AAAAAAAAAHo/oEKar3Y5ANw/s1600-h/DSCF0428.JPG"><img id="BLOGGER_PHOTO_ID_5197273720201715922" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SCBs6YUYoNI/AAAAAAAAAHo/oEKar3Y5ANw/s320/DSCF0428.JPG" border="0" /></a><br /><div></div><div></div><br /><div>This weeks Tuesday With Dorie recipe is a Peanut Butter Torte chosen by Elizabeth of <a href="http://www.uggsmellfood.blogspot.com/">Ugg Smell Food.</a> <div></div><div></div></div><div><br /></div><div>Peanut Butter and Chocolate are one of my favorite combinations (i love reese's peices). This recipe was simple to make and came together really easy. My biggest issue was the wait time for the peanut butter mousse to set up. My crust didnt come up high enough on the sides, so if i make this again maybe i will use more cookies.</div><div><br /></div><div>It tasted much different than I imaginged (not like a reese's) but it was still good.</div><div><br /></div><div><a href="http://thefrostedbakeshop.googlepages.com/peanutbuttertorte">For a printable version of the recipe click here.</a></div><div><br /></div><div><a href="http://tuesdayswithdorie.wordpress.com/">Click here to check out other Tuesdays with Dorie bakers.</a></div><div><br /></div><div>Last Week: Fluted Polenta Ricotta Cake </div><div>Next Week: Florida Pie</div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com6tag:blogger.com,1999:blog-7339858213181613254.post-9469862357391951912008-04-28T20:42:00.002-04:002008-04-28T20:54:33.304-04:00Blackberry Roulade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-X8cD11Ts6U/SBZxkYUYoMI/AAAAAAAAAHg/SQVDd7SUKOs/s1600-h/DSCF0422.JPG"><img style="cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_-X8cD11Ts6U/SBZxkYUYoMI/AAAAAAAAAHg/SQVDd7SUKOs/s320/DSCF0422.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5194464090035626178" /></a><br />This is my second entry for <a href="http://mimikatzchen.blogspot.com/2008/03/martha-mondays.html">Martha Mondays</a>. <div><br /><div> </div><div>This time we had a choice to make either a mocha roulade or a blackberry roulade. I chose the Blackberry. I have never made a roulade or used Blackberries before.</div><div><br /><div> </div><div>The cake was actually pretty easy to make, even though mine cracked. I think it was due to me rushing and not letting it cool enough. The blackberry filling was actually quite good. </div><div><br /></div><div> </div><div>I would make this type of cake again, and i will definitely be trying more recipes with blackberry.</div><div><br /></div><div><a href="http://www.go-at-home.com/printManager.asp">For printable version of the recipe, click here.</a><br /></div><div><br /></div><div> </div><div>Check out <a href="http://mimikatzchen.blogspot.com/2008/04/mm-almond-mocha-roulade.html">Mimi On The Move</a> to see the other roulades!</div></div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com0tag:blogger.com,1999:blog-7339858213181613254.post-9849992273207016962008-04-27T17:50:00.005-04:002008-04-27T18:21:40.897-04:00Mango Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-X8cD11Ts6U/SBT6HIUYoLI/AAAAAAAAAHY/tVXufHt_3wU/s1600-h/DSCF0409.JPG"><img style="cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_-X8cD11Ts6U/SBT6HIUYoLI/AAAAAAAAAHY/tVXufHt_3wU/s320/DSCF0409.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5194051270664036530" /></a><br />This post will serve as double duty this month. This is my entry to this months <a href="http://www.leftoverqueen.com/">Royal Foodie Joust</a> and also as an entry to <a href="http://melecotte.blogspot.com/2008/04/cinco-de-mango.html">Cinco De Mango</a>.<div><br /><div> </div><div>The ingredients for this months Royal Foodie Joust are Mangoes, Cardamon and Brown Sugar. I love Mangoes so i was definitely interested. I hadnt used cardamon before but had been meaning to try it. So i googled the three ingredients and the first recipe which came up was a Mango Bread Pudding. </div><div><br /></div><div> </div><div>After searching high and low for caradmon (finally found it at $12 for 1.75 oz!!!!), i made the recipe. I have never made bread pudding before nor do i recall tasting it before so i wasnt sure what to expect.</div><div><br /></div><div> </div><div>The overall flavor was really good but i didn't care for the texture. It was very mushy.</div><div><br /></div><div> </div><div><a href="http://www.leftoverqueen.com/forum/index.php?board=5.0">Check out the forum to see all the other entries this month.</a></div><div> </div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com3tag:blogger.com,1999:blog-7339858213181613254.post-38224507173416780332008-04-27T12:51:00.004-04:002008-04-27T16:25:38.295-04:00Cheesecake Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-X8cD11Ts6U/SBTfEYUYoKI/AAAAAAAAAHQ/Q9SiCPx5lpg/s1600-h/DSCF0380.JPG"><img style="cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_-X8cD11Ts6U/SBTfEYUYoKI/AAAAAAAAAHQ/Q9SiCPx5lpg/s320/DSCF0380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5194021536605446306" /></a><br />This months Daring Baker challenge was Cheesecake Pops chosen by Elle of <a href="http://feedingmyenthusiasms.blogspot.com/">Feeding My Enthusiasms</a> and Deborah of <a href="http://workingwomanfood.blogspot.com/">Taste and Tell</a>.<div><br /><div> </div><div>I have to admit that when I first found out this months challenge, I was intrigued. Then i saw the pictures and i was super excited. Immediately i started thinking of all the decorating possibilities, which seemed to be endless. Plus i love cheesecake! I couldn't wait!</div><div><br /></div><div> </div><div> </div><div>I halved the recipe, I felt that this was very necessary since i live alone, am trying to start a diet and love cheesecake :). I baked my cheesecake an 8x3 cakepan for about 50 minutes and had no problems with it setting up. I formed the ball the next day, inserted the sticks and put the tray in the freezer. I just have to say that 2oz seemed like alot. The pops seemed quite huge compared to the sticks. I had a few spoonfuls of cheesecake left over so i had to eat. Wow, this is one of the richest, creamiest cheesecakes i have ever eaten.</div><div> </div><div> </div><div> </div><div>The next day i started dipping. I used colored candy melts along with regular chocolate to coat the pops. Then i dipped them. The pic you see show the following</div><div><ul><li>coconut<br /></li><li>graham cracker<br /></li><li>yellow sprinkles<br /></li><li>halloween sprinkles<br /></li><li>valentine sprinkles<br /></li><li>green sanding sugar<br /></li><li>cinnamon<br /></li><li>crushed peppermint<br /></li><li>candied ginger</li></ul></div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>I had some problems with the sticks coming loose but it mostly went ok. Since the cheesecake was coming straight from the freezer, when i used the candy melts they would become solid before i could finish dipping them, so i had to work really quick with those. I wish i could have gotten them more round/smoother but I still think they look great.<br /></div><div><br /></div><div><div> </div><div>My only regret is that I wish i would have made the entire recipe, this way i could have tried more flavor and decoration combinations.</div><div><br /><div><div><a href="http://thefrostedbakeshop.googlepages.com/cheesecakepops">For printable recipe click here</a>.</div><div> </div><div> </div><div> </div><div> </div></div></div></div></div>Zakia / Avenue Z Dessertshttp://www.blogger.com/profile/07896385796353588278noreply@blogger.com11