Saturday, February 27, 2010

February Daring Bakers Challenge ~ Tiramisu!!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Due to having to bake 4 cakes this month I didn’t get a chance to bake the challenge recipe chosen. :(

I do however look forward to trying this as hubby like tiramisu and I would love to have this one under my belt!

Below are the recipe sources that our lovely Aparna and Deeba used for the Tiramisu. Please check out there websites (clicky link above) to see their completed Challenge!


Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from

Wednesday, February 24, 2010

Taste From My Home To Yours

My 50th post! Honestly…I can’t believe it is my 50th post! Wow, I didn’t think I would make it this far.

I have a special one for you folks. Just hang on and read on. Make sure you read this whole post. You don’t want to lose out.

For now, lets talk Fish Chowder. Wait…not just any Fish Chowder. We are talking BERMUDA Fish Chowder. I mean this chowder is the best chowder that chowder can be.

I am trying not to sound like a commercial here, but somehow I still am coming across like one.

Anyhoo, unlike a normal Chowder that is creamy, Bermuda Fish Chowder is tomato based. Full of fish, vegetables and full of flavor.

I remember the first time I made it. I was so proud. I made it for my hubby and he devoured it. Okay..exaggeration…he loved it. I did too.

IMG_3493 you all may not be paying much mind to the chowder, but more to the two friends behind it.

Well, the bottle with a seal on it balancing a barrel is Bermuda Black Seal Rum. If you enjoy a good dark rum..then that is the stuff.

The smaller, but by no means lesser, bottle is Outerbridge’s Original Sherry Pepper Sauce. Oh yum

Now the purpose of them being together is because when you have Bermuda Fish Chowder you add a bit or a lot of the two.

The flavor is unexplainable. The flavor is just plain good. No, not just good. Just great.

Listen, I could go on and on about the sauce, the rum and the chowder…but instead I will get to the good stuff.

There are a few recipes for Bermuda Fish Chowder..this one I use is a simple version that you can find on

I do have one that I am going to try real soon…it was sent to me by the lovely people of The Flavor and the Fire ~Bermuda Outerbridge’s Original Sherry Pepper Sauce. It is also on their website. Check out their website. Wait…if you check it out you might as well enter my GIVEAWAY contest!!

I couldn’t wait to say that…. My first giveaway. What a great way to celebrate my 50th post!!


I have 3…yes 3 bottles of Outerbridge’s Original Sherry Pepper Sauce to GIVE AWAY!! Let me say that this sauce is limitless. I use it in all kinds of sauces and stews and gravies. It can be used in side dishes, main dishes , heck..all dishes.

The rules..

1/ Go to and read the home page (its short I promise you). While you are there check out the recipe link too :)

2/ Leave a comment in this post with the answer to the question…“What year did the Outerbridges’ business begin?”

3/ Follow me on Twitter and leave a comment in this post saying that you do follow me!

That’s two commentstwo chances to win. I will be using to choose 3 seperate winner replies!!

Don’t forget to let me know you are following me and let me know your answer!!

This contest will end at midnight Eastern time on Sunday, February 27th 2010! It is also only available to US residents only. I will not be shipping overseas! Sorry…

The winner will be posted on Monday, February 28th!! Good luck!!

OH..Please note...I am not publishing the comment responses until Sunday night because I want all of you to visit the website to get the answer!!

Wednesday, February 10, 2010

Two Cake Weekend

Sometime in January I had booked a class with Christine of Not a Crumb Exquisite Cakes. I also had a dinner party to attend for my sister in law, Jennifer and her friend. It was a long night for me. I baked 2 8 inch rounds and 2 sheet cakes, both regular white cake to get ready for the weekend.

With Christine I wanted to learn to carve a cake. She gave me the option of doing a bottle or a purse. I took the purse. Carving a cake was more then just taking a knife and digging in. Oh my goodness, the precision is amazing. You have to be so careful and must have the right size knives to accomplish the task. A purse cake LOOKs easy…but it is technical because you have to get the sides just right. Decide whether you want your purse open or close…make sure it had that realistic bulge that a real purse would when you have it on a table.

Anyway, my class turned out great. My cake was done. We used a buttercream frosting and filling. My mixer gave me soooo much trouble when I was doing the buttercream so it was not the best again. Lesson learned…do buttercream in smaller amounts until I can afford that Kitchenaid Pro 600 :)

The accents were done in fondant. I used a Satin Ice blue and black fondant for the purse decorations and the straps and edges were done in White mixed with Chocolate Satin Ice fondant.



I can’t wait to do more purse cakes and be able to play with them more! Especially in Fondant.

My second cake was due the same day. As I finished the purse cake at 2 in the morning!! Since I had already baked the layers I just needed to score them and decorate. I didn’t have time to do something too elaborate but got something done I was very happy with.


I thought it was perfect for the restaurant. The ganache did make me nervous. I had to make sure I chilled the cake with the buttercream and had the ganache cool enough so that it wouldn’t turn the frosting into mush. Plus I couldn’t cool the ganache too much or it wouldn’t pour the way I would like. Total pretty cake with total great flavor!

I am learning that sometimes simplest is the best thing ever…