Review: Trader Joes Baking Mixes

I like to cheat when it comes to baking. I'm usually all about the cake from a mix and homemade frosting. I did a lot of baking last week for the hubby's big birthday and these mixes were a huge time saver. I also tried out the frosting mix from Trader Joes. It was really good- but basically it was just sugar and coco (you add the butter and whip). So for the cost, I'm not sure if it is worth it just to save measuring out two ingredients.

Their vanilla bean cake mix is really delicious and the chocolate mix is so much better than grocery store brands. The layers came out perfectly flat which is just what I needed to make a round, layered cake. Letting your eggs get to room temperature is a tip I learned from Ina and it really makes a difference when baking. By the way, Ina's mix for brownies is to die for! It is a little pricey-but maybe for a special occasion. All this brownie talk reminds me that I have actually have found a light recipe for brownies I need to share- you won't believe how good they are.

Extra Large Lasagna

I'm pretty sure this isn't the last time I will make lasagna to feed a crowd so I want to jot down my proportions before I forget.   I don't use a recipe-  I just basically try to make it as close to my mom and sister's as I can. This would serve 18-20 people easily.

Meat Sauce:

1 onion
11/2 lbs ground beef
1 1/2 Italian Sausage
2 6 oz cans of tomato paste
1 large (12 oz?) can of tomato sauce
6 lb 6 oz can whole tomatoes (this is a huge Costco sized can)
{plus garlic and lots of seasonings}

Other Ingredients:

2   1 lb boxes of lasagna noodles

2   32 oz containers of ricotta mixed w/ 4 eggs (use a little less of this next time)

5     8 oz balls of fresh mozzerella, sliced

2 cups of parmesan-reggiano cheese, grated

Shredded Pork Tacos

This week my hubby is having a BIG birthday. So I'm busy planning, shopping and cooking. For his family birthday party he requested Mexican food and a game of Mexican Train Dominoes. I love a theme! There may be Mariachi music and pinata too.

 

I'm going to make these pork tacos (at my sissy's recommendation) with Chipotle style sides (cilantro rice, pinto beans and corn salsa). Everyone can build their own burrito, tacos or "bowl".  I think this will work great with kids- everyone can customize their meal just how they like it.

Easy Chocolate Frosting

I am not above using a cake mix. (These cupcakes are a white cake mix with green food coloring). But I always make homemade frosting. Last night I went to make my standard Hershey's frosting (on the can of cocoa powder) when I realized I was out of cocoa powder! 

I found this easy recipe online. It is almost like a ganache- very thick and fudgy. What I love most is it was so easy- and you don't have to mess with a mixer or sifting powdered sugar. I'm not sure this recipe would be enough for a layered cake, I might double it for that. It frosted about 18 cupcakes.  As this frosting cooled, it got a little grainy. I just warmed it for 10-20 seconds in the microwave and is spread perfectly.
 
Ingredients:
1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces choc. chips (about 1/2 bag)

Directions:

Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake (or cupcakes).

Georgia Peach Cupcakes

We just had a "peach" party for our little Georgia. We served homemade peach ice cream, but of course she still needed a cake!

I used a cake mix. There I said it and I'm not ashamed. It was moist and it only took 5 minutes to make, but I always make homemade frosting. This recipe turned out great with a subtle peach flavor. I think you could substitute any fruit (Strawberries? Bananas?)

Peach Buttercream:

¾ cup butter, at room temperature

1 ½ cups confectioner’s sugar

¼ cup peach puree (fresh peaches pureed in the food processor)

A few drops of lemon juice to keep the peaches from turning.

Vanilla, to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. I added just a touch of yellow and red food coloring to enhance the color.

Happy 30th Sissy!

Ina's Coconut Cake!

The layers are baked, the frosting is made and a dozen cupcakes are ready to go to make sure we have enough! I can't wait- hope you love it!

Chocolate Peanut Butter Brownies

I know, I had you at the title right? These are amazing! Sissy posted about them a while back and I couldn't get them out of my mind! I made these for our American Idol (YEA, David Cook) Finale party. We topped them with ice cream (vanilla & American Idol mint cookie crunch) and homemade hot fudge -they were amazing! Here is the link to Ina's recipe with the PB, but it's really easy you just swirl the peanut butter and bake. I sprinkled a few peanuts on top for added crunch and flavor! This will solve all your chocolate cravings!

My new favorite sandwich

Four simple ingredients:

baguette

+

raspberry jam

+
sliced brie

+

ham

= really amazing, really delicious sandwich!

After having this at a family party recently, I decided to add these to the menu of the bridal shower last weekend. They were so easy and really a big hit. I think they are perfect for a bruch or a luncheon. Plus they are great at room tempurature- so great for buffets or open houses.

* Pictures of the shower coming soon!

Menu for Bridal Shower

I'm throwing a bridal shower luncheon in 10 days and I still need to nail down so many details! I think I have my menu planned- (I would love feedback and/or ideas).


Chicken Salad on Petite Croissants
Spinach Salad with Strawberries and Brianna's Red Wine Vinaigrette
Fresh Fruit Salad
Crudités Platter
Additional Side Salads (provided by bridesmaids offering to help)
Chocolate Cake by Eddie's Pastries for dessert
Strawberry Lemonade


Now ideas for favors and games...?

Little Italy

This is really what my kitchen looked like about 2 hours before the party. But... here is the after... (The kitchen was clean too!)

We had a fun itunes mix going with Frank, Tony, Dean Martin and Bobby Darin that set the mood. I didn't take a lot of pictures at our house because I was busy hosting- but you can see the recipes here and here.

Christmas Around the World Progressive Party

So the concept for this party was to have hors d'oeuvres at each house ending with dessert. Each home had a different country as their theme.
The first stop-
How cute is their sign?

This was not take-out for the record! These amazing asian hors d'oeuvres were made from scratch! Egg rolls, dumplings, chicken satay and lettuce wraps to DIE for! Very impressive- the other hosts including myself were feeling a little nervous after the Holck's went all out!

Great job Brad and Kel! Next post... our house aka "little italy".

Marinated Mozzarella and Grape Tomato Tree

I took this Friday about 3 hours before the party. Ben is my little "helper". I'm using that term loosely. Very loosely.

This was one of my crazy ideas that actually turned out! I have lots more pictures of the party I'll be posting later today.

Ina's Cheese Straws

I will not hide my undying love for all things Ina. These cheese straws are also on the menu for tomorrow night. I've got to pull my puff pastry out of the freezer right now before I forget. After this quick post-

2 sheets (1 box) frozen puff pastry defrosted overnight in the refrigerator

1 extra-large egg

1/2 cup freshly grated Parmesan cheese

1 cup finely grated Gruyère cheese

1 teaspoon minced fresh thyme leaves

1 teaspoon kosher salt

Freshly ground black pepper

Roll out each sheet of puff pastry on a lightly floured board until it's 10 - 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyre, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

How fun does a pizzette sound? Perfect finger food for the itailan themed Christmas party on Friday! I've been looking for a great new appetizer to try out- and this is the one! This will be the first Giada recipe I've made. When I used to get a weekly produce box I made a fig, goat cheese and prosciutto pizza and it was delicious! (What else do you do with figs?).

I'm also making Ina's Cheese Straws (thanks sissy for the recommendation!). The anti-pasta platter with tons of goodies I picked up from Sam's Italian market will be the centerpiece.

I'm getting hungry just thinking about it!

Monica's Brown and Lavendar Baby Shower...

Sissy flew out her good friend Jill (from Maine okay Maryland) for a brunch baby shower for Monica. It was so fun- and the food was amazing. I love quiche and I thought I made a pretty good one- but April's blew me out of the water. Please post the recipe sissy!

The darling sugar cookies are from my friend Nina that has started her own business "Baked with Love by Nina". These lavendar baby carriages were perfect!

Croissants? Check!

I picked up the croissants at Le Parisien today. The boys and I split a turkey and swiss on a warm croissant! Yum! It was the last croissant of the day- the Dr. ordering his behind me was told I got the last one-my lucky day!

So at Williams Sonoma frozen croissants are about 2.60 each (plus shipping!) And today I paid about 1.25 each (and they are twice as big). I cannot wait til Saturday for Monica's shower!

Birthday Cake

How cute is this train cake? The pan is a silicone mold and they "pull apart" to about the size of a cupcake. I think this is a little too much for my skill level (and the time I have) but it sure is cute!

Baby Shower

Menu for Monica's shower

Vegetable Quiche

Plain/Chocolate Croissants

Orange Cranberry Scones

Fresh Fruit

60 looks good!

Sissy- we have nothing to worry about with mom's genes (not to be confused with mom jeans!). She looks so young...we have it made! Happy birthday mom! You are an amazing mom who has taught us many important lessons- especially about love and family- and how they go hand in hand. We love being your daughters. Thank you for laughing with us. And singing at the dinner table (well, just when the guys are gone, right?). And hurray to dad for taking us all out to eat tomorrow night to celebrate as a family- I can't wait!

Lemon Cheesecake to die for...

LEMON CURD MARBLED CHEESECAKE

For lemon curd

1 teaspoon finely grated fresh lemon zest

1/2 cup fresh lemon juice1/2 cup sugar

3 large eggs

1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust1 1/3 cups finely ground graham cracker crumbs (5 oz)

1/3 cup sugar

3/4 teaspoon salt

5 tablespoons unsalted butter, melted

For filling3 (8-oz) packages cream cheese, softened

1 cup sugar

3 large eggs

3/4 cup sour cream

1 teaspoon vanilla

Special equipment: a 9- to 91/2-inch (24-cm) springform pan

Accompaniment: blueberries

Make lemon curd: Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes. Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.Make filling and bake cheesecake: Reduce oven temperature to 300°F.Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Cooks' Notes:

Lemon curd can be made 1 week ahead and chilled, covered.

Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.