 |
|
Reply
| | From:  PCBombChelle (Original Message) | Sent: 4/14/2007 5:52 AM |
I just got an email from a lady who is doing a HWC Power of Pink theme party for me in May. She wants to do Strawberry Daiquiris and bake something. She's pretty new to cooking but loves it and loves learning. She doesn't bake much and wants to learn more so she wants to do something along the lines of cookies or cakes. Any ideas? She really wants to LEARN stuff...I don't know that I'm the best teacher! I'm the short cut queen! I'm pretty good with cookies. But my cakes come from a box. Thanks to Marian I now know how to make an awesome pie crust, but I don't really consider myself a baker. I can make a mean Beer Bread from our box of mix! That's the extent of my bread skills too...boxed breads and muffins! If it comes from a box and goes in the oven I do that! Maybe a skillet cake? They just take so long that I'd need to start it early and do something inbetween. Cookies are so time consuming too...and despite the snow on the ground tonight, May can be pretty warm here in KS so I don't know that having the oven on for an hour is a great idea. The last party I did for her 3 years ago was in May and HOT!! We used the oven and all of us roasted. I'm open to any ideas! Michelle |
|
Reply
| |
For Easter I mad the Pink Lemonade Ice Cream Cake....which has no cake in it and is no-bake. You probably would need to add a couple drops of food coloing to really pink it up but it's SUPER easy, VERY tasty, low-fat and EVERYONE loved it!! Nilla wafers for crust [use meat tenderizer to crush]. Filling is pink lemonade concentrate, ice cream and cool whip and then freeze. Well, this wouldn't be great for a demo but it's in the Delightful Desserts and I think should be easy enough for her to do on her own and feel good about it. Maybe if it intrigues her, she could make it ahead to serve..... Sandi |
|
Reply
| | | From: mom2kah | Sent: 4/14/2007 4:08 PM |
You could bake the cupcakes and then use the decorator's bottle to pipe in strawberry preserves or something along that line in the middle of the cupcake and then ice the cupcakes. But I think I would definetly have to vote for the pink cake in the microwave. |
|
Reply
| |
I came up w/this spin off from one of our recipes. I make it pink and looks & tastes great. Features our springform pan.
I've also done the pink lemonade dessert squares from a previous SB book.
Chocolate Strawberry Delight
Ingredients:
24 chocolate-flavored graham cracker squares (2 1/2 inches each),
approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) WHITE chocolate instant pudding and pie filling
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce white chocolate
red food coloring- optional
Directions:
1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2. Fill ¾ cup whipped topping in easy accent decorator. Combine remaining whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Add red food coloring if desired Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus(R). Layer strawberries on top of filling; pour remaining filling over strawberries.
3. Pipe rosettes on top to garnish. Grate additional white chocolate over the top with Deluxe Cheese Grater. Top each rosette with a strawberry slice. Filling will set immediately, but can be refrigerated to chill.
Yield: 12 servings
|
|
Reply
| |
She WANTS to bake something. Maybe we could do the Tuxedo Brownie Bites. Maybe add some pink food coloring to the filling. We could try the strawberry cupcakes in the silicone floral cupcake pan...hmmm.... I thought about the Strawberry Bruschetta but the bread tubes aren't in the new catalog so I don't think it would work well for sales. A micro cake would be great if she weren't wanting to bake something. She wants me to teach her to bake and that's where I'm stumped. Other than cookies I don't make a whole lot from scratch when baking. BTW, Nancy...that recipe sounds to die for! I'll have to try that at home! Michelle |
|
Reply
| |
How about the Profiterole Puffs with the filling colored pink?? It looks like it's a lot of work but isn't...so great for a novice to show off with.... Sandi |
|
Reply
| |
She could do a pink and white cake, using the checkerboard inserts. HTH! Joy East |
|
Reply
| |
I did these last year for Relay For Life, and did lite pink filling, and used strawberry frosting to drizzle on the tops, instead of chocolate. Everybody loved them!!! |
|
Reply
| |
would you post the pink lemonade bar recipe, that sound good!! Thanks Michele |
|
Reply
| |
| Michelle, in reference to the strawberry bruscetta, i just used a french loaf from the store and sliced that before toasting. Not really the baking you're talking about tho... |
|
Reply
| |
Hello,
I've been lurking for a while, loving the tips, ideas, and inspiration, and I finally feel like I have something to add! One of my favorite ways to make the beer bread (when I'm not using beer, of course) is make it with cranberry juice, a handful of dried cranberries, and a handful of white chocolate chips. It comes out pinkish and is a perfect way for a non-baker to make a coffee cake like cake.
Debby |
|
Reply
| |
Debby, your PINK BEER BREAD sounds WONDERFULLY DEELISH!! Hey what about adding a handful of dark chocolate chips to the batch. They say dark chocolate is good for you anyway right? AND you can't go wrong with CHOCOLATE?!!!  lol Hey what about a Choco Chip CHERRY Beer Bread, but using a can of black cherry soda & maraschino cherries along w/those dark chocolate chips?? I just came up w/this combo so I've never made this combo B4. Sure sounds tempting to me though. I'm DROOLING at the sound of BOTH of these combos actually! LOL Btw, Debby.....WELCOME aboard to our group! We LOVE to see lurkers take that first courageous step & come out from behind their puters! Yay!!! But please don't keep yourself a stranger to us. We'd LOVE to hear from you MORE often! See, we don't bite!  Hoping to hear from you more, Marian |
|
Reply
| |
What about the berries 'n cream wonton cups from the it's good for you cookbook? I haven't tried these yet but they look pretty easy, you bake the cups and they are pink-plus they are low fat. I think I am going to do the strawberry spinach salad and these for May. Everyone I have been talking to has been talking about trying to watch what they eat and this way I have something pink for HWC and I can use our mid season products too. I will more than likely start one of the recipes ahead of time as I don't normally do 2 recipes but these both seem quick and easy. |
|
Reply
| |
I got this from another group & thought I'd throw this one in the "pink recipe pot"! LOL
I did this Chocolate Trifle with pink pudding for valentine's Day, and I think
it's perfect for HWC too. I'm going to do it for all my May shows.
Chocolate Trifle
(this makes enough for 2 bowls)
1 pkg. devils food cake mix
3 small boxes instant white chocolate pudding (or any flavor)
4 1/2 Cups milk
Lg. container Whipped Cream
1/2 bag of Heath Toffee bits
Bake cake in large bar pan. Cut into 2"x1" squares when cool. Mix milk with
instant pudding.
Make 2 layers of each ingredient. Start with cake in bottom, spread pudding over cake, then whipped cream over pudding, sprinkle Heath bits, repeat. Use the Easy Accent Decorator to pipe additional cool whip around the edges of the bowl on top.
Chill overnight.
For Valentines Day and HWC, I used white chocolate pudding mix and added red food coloring for a nice pink tint. Then I made the *chocolate heart garnishes for the top...it looks and tastes AMAZING! For HWC, I am going to try the chocolate garnish in the shape of the pink ribbon. Or better yet, get some pink candy melts from a craft store and do the garnish with those instead of chocolate chips.
*Chocolate Heart garnish: melt semi sweet chocolate chips in a Ziploc freezer bag in the microwave. Cut small corner in bag, pipe chocolate into heart shapes on a piece of wax or parchment paper, let cool until hardened. Stand up in top layer of dessert...WOW!
Also, since this makes enough for 2 bowls (in the Trifle bowl), I usually freeze half the cake and save it for my next show, then just half the other ingredients.
Kim Tarka
Sounds simply deelish! Marian |
|
Reply
| |
Last year for May I did the Chocolate Chip Sensation in the Delightful Desserts cookbook. It calls for chocolate pudding, but I would have my hostess get the white chocolate and then I would add about 3 drops of pink food coloring to make it pink. You get a tube of the refrigerated chocolate chip cookie dough, roll the whole thing out on the large round stone and bake it. When it cools, you top it off with a cream cheese and sugar mixture and then the pink pudding and nuts. VERY CUTE and VERY DELICIOUS and VERY EASY! |
|
Reply
| | | From: mspibb | Sent: 4/19/2007 7:26 AM |
I second the notion of the pink and white checkerboard cake. Everytime I take one of those some place people are impressed! You can ice it with white icing and stencil a pink ribbon on it (You did get the ribbon stencil last year, didn't you?) Also Profiterole Puffs are a great idea. You can get Strawberry Cool whip! I got pink candy melts at the cake decorating supply store and drizzled the puffs with pink chocolate last year for my Open House. |
|
|
Free Forum Hosting
Important Announcement
First
Return to General
