It's Not A Rut, It's A Trend

There are so many of us who find ourselves falling into the mealtime rut. We find dishes our families enjoy and we make them again and again. They are easy because they are tried and true, and they are pleasing because we know they will be successful each and every time. But in my opinion, if you find something that tastes great, is a simple "go-to", and you can switch it up even a little each time, then it becomes a trend, not a rut!

So even though this idea came to me not too long after we enjoyed my Crock Pot Italian Sloppy Joes, I decided we didn't need to wait. Sure, they were another sloppy joe, but beyond the ground beef, there wasn't many other similarities. But to be honest, with my "boys" I knew I wouldn't have to worry about them complaining about the new trend in my kitchen. After all, they love sloppy joes and they love Mexican food, so I knew these would be a hit. 

Topped with your favorite taco toppings, these can truly be "make your own". How fun for a family dinner, or group gathering! Everyone can have one made to exactly their tastes. So, if you've found yourself in another dinner rut, change it up tonight with these; and then in a couple nights, try the Italian ones above. Then you too can say "It's not a run, it's a trend!"

Mexican Sloppy Joes

1 lb. ground beef

1 (1.1 oz) packet taco seasoning, or 7 tsp. homemade

1 (4 oz) can diced green chilies

2/3 c. water

Salt and Pepper to taste

Shredded Cheddar

Chopped Tomatoes

Shredded Lettuce

Buns

In a large skillet, brown beef until no longer pink. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer until slightly thickened. Add green chilies and mix well. Reduce heat to low and allow to cook 5 minutes until flavors develop. Using a slotted spoon, add meat to bun bottoms. Top with cheese, allowing it to melt for a few seconds. Top with lettuce and then tomato (I find this order is best to keep everything together.) or other favorite taco toppings. 

Shared on Make Ahead Meals Mar. 25, 2013
Shared on Mandy's Recipe Box Mar. 26, 2013
Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013

Mexican at Very Good Recipes
Pin It

There are so many of us who find ourselves falling into the mealtime rut. We find dishes our families enjoy and we make them again and again. They are easy because they are tried and true, and they are pleasing because we know they will be successful each and every time. But in my opinion, if you find something that tastes great, is a simple "go-to", and you can switch it up even a little each time, then it becomes a trend, not a rut!

So even though this idea came to me not too long after we enjoyed my Crock Pot Italian Sloppy Joes, I decided we didn't need to wait. Sure, they were another sloppy joe, but beyond the ground beef, there wasn't many other similarities. But to be honest, with my "boys" I knew I wouldn't have to worry about them complaining about the new trend in my kitchen. After all, they love sloppy joes and they love Mexican food, so I knew these would be a hit. 

Topped with your favorite taco toppings, these can truly be "make your own". How fun for a family dinner, or group gathering! Everyone can have one made to exactly their tastes. So, if you've found yourself in another dinner rut, change it up tonight with these; and then in a couple nights, try the Italian ones above. Then you too can say "It's not a run, it's a trend!"

Mexican Sloppy Joes

1 lb. ground beef

1 (1.1 oz) packet taco seasoning, or 7 tsp. homemade

1 (4 oz) can diced green chilies

2/3 c. water

Salt and Pepper to taste

Shredded Cheddar

Chopped Tomatoes

Shredded Lettuce

Buns

In a large skillet, brown beef until no longer pink. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer until slightly thickened. Add green chilies and mix well. Reduce heat to low and allow to cook 5 minutes until flavors develop. Using a slotted spoon, add meat to bun bottoms. Top with cheese, allowing it to melt for a few seconds. Top with lettuce and then tomato (I find this order is best to keep everything together.) or other favorite taco toppings. 

Shared on Make Ahead Meals Mar. 25, 2013
Shared on Mandy's Recipe Box Mar. 26, 2013
Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013

Mexican at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Gluten-Free Baking - A Journey into New Territory

Gluten-Free foods are taking their place in the world these days. We are all becoming more aware of gluten, gluten intolerance, celiac (or coeliac) disease, and what this means for so many people. While I am not gluten intolerant, I often cook and bake for functions, locally. Last year I was asked to provide little treats for a Princess Party, put on by the Dacotah Prairie Museum. Accompanied by a "queen", little girls from tots to teens were invited, to learn about the lives of real princesses. They were taught how to wave properly, and curtsey.

Little girls hear the word "princess" and go dreamy-eyed. The program was sold out. I made lots of little treats, but found out one of the little princesses and her queen were gluten intolerant, and couldn't partake of many of the little treats. This was an intolerable state of affairs! I decided I needed to learn about this disease, be aware of what was involved, and provide alternatives that would be tasty and exciting.

Over the past year, I have been trying out different gluten-free flour mixtures, and making lots of goodies, mainly from my own normal recipes, converted by simply substituting gluten-free flour and adding xanthan gum. In the main, they have been a whopping success. In my honest opinion, as someone who has been baking for 42 years, some of the cakes, fruit or nut loaves turn out more moist and tender than when made with wheat flour; a very happy discovery, without a doubt. The "queen" mentioned above, works at the museum, so I took an afternoon to talk with this young woman and learn more about what was involved. I also had baked one of my favorite coffeecake recipes, gluten-free and took it for her and the museum staff to try. They all loved it; moist and tender and full of flavor. The young woman was happy with my experiment, as was I.

Another great help along the way was finding Shauna Ahern's "Gluten Free Girl" website. I have studied her site extensively and learned all sorts of things there. I mixed up her gluten-free flour mixture to experiment with, as well as trying out one of her bread recipes; another success. I took some of the bread for the woman at the museum to sample, as well as a slice I slathered with homemade pesto and cheese and broiled. She exclaimed, "This is the best bread I've tasted since going gluten free!"

This coffeecake recipe was given to me by my best friend of 54 years, and is a terrific recipe, no matter which flour you choose. This is the original recipe; for gluten-free, I substituted a gluten-free flour mixture made up of 6 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch. I used this mixture measure for measure in this recipe, and added 1 teaspoon of xanthan gum to the sifted dry ingredients. Be sure to check the labels of ingredients for hidden wheat when making this Gluten-Free!

Bundt Coffeecake

1 cup unsalted butter

1½ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

½ teaspoon baking soda

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup chopped nuts; walnuts or pecans are good

2 teaspoons sugar

½ teaspoon cinnamon

Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift together flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch tube or bundt pan.

Mix together the chopped nuts, the 2 teaspoons sugar and the cinnamon. Sprinkle ½ of this topping into the greased pan. Put in half the batter - this requires "plopping" small spoonfuls of the batter into the pan as the batter is very thick. Then carefully smooth it to fill in any gaps. Tapping the pan on the countertop helps. Pour on the rest of the "topping" and again plop spoonfuls into the pan till all batter is used.

Bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool on a rack for 10 minutes before removing from pan. Sprinkle powdered sugar over the cake if desired. Serves 12 to 16.

GLUTEN-FREE OPTION: Replace the flour with your preferred gluten-free flour mixture and add in 1 teaspoon xanthan gum. Mix and bake as directed. (Sometimes baking is a little bit longer than normal, but since the texture and moistness is so wonderful, I can wait those few more minutes!)

Try this recipe, either way, and you won't be sorry!

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what "A Harmony of Flavors" means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a "Harmony of Flavors" with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

Gluten-Free foods are taking their place in the world these days. We are all becoming more aware of gluten, gluten intolerance, celiac (or coeliac) disease, and what this means for so many people. While I am not gluten intolerant, I often cook and bake for functions, locally. Last year I was asked to provide little treats for a Princess Party, put on by the Dacotah Prairie Museum. Accompanied by a "queen", little girls from tots to teens were invited, to learn about the lives of real princesses. They were taught how to wave properly, and curtsey.

Little girls hear the word "princess" and go dreamy-eyed. The program was sold out. I made lots of little treats, but found out one of the little princesses and her queen were gluten intolerant, and couldn't partake of many of the little treats. This was an intolerable state of affairs! I decided I needed to learn about this disease, be aware of what was involved, and provide alternatives that would be tasty and exciting.

Over the past year, I have been trying out different gluten-free flour mixtures, and making lots of goodies, mainly from my own normal recipes, converted by simply substituting gluten-free flour and adding xanthan gum. In the main, they have been a whopping success. In my honest opinion, as someone who has been baking for 42 years, some of the cakes, fruit or nut loaves turn out more moist and tender than when made with wheat flour; a very happy discovery, without a doubt. The "queen" mentioned above, works at the museum, so I took an afternoon to talk with this young woman and learn more about what was involved. I also had baked one of my favorite coffeecake recipes, gluten-free and took it for her and the museum staff to try. They all loved it; moist and tender and full of flavor. The young woman was happy with my experiment, as was I.

Another great help along the way was finding Shauna Ahern's "Gluten Free Girl" website. I have studied her site extensively and learned all sorts of things there. I mixed up her gluten-free flour mixture to experiment with, as well as trying out one of her bread recipes; another success. I took some of the bread for the woman at the museum to sample, as well as a slice I slathered with homemade pesto and cheese and broiled. She exclaimed, "This is the best bread I've tasted since going gluten free!"

This coffeecake recipe was given to me by my best friend of 54 years, and is a terrific recipe, no matter which flour you choose. This is the original recipe; for gluten-free, I substituted a gluten-free flour mixture made up of 6 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch. I used this mixture measure for measure in this recipe, and added 1 teaspoon of xanthan gum to the sifted dry ingredients. Be sure to check the labels of ingredients for hidden wheat when making this Gluten-Free!

Bundt Coffeecake

1 cup unsalted butter

1½ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

½ teaspoon baking soda

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup chopped nuts; walnuts or pecans are good

2 teaspoons sugar

½ teaspoon cinnamon

Preheat oven to 350 degrees. Cream the butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift together flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch tube or bundt pan.

Mix together the chopped nuts, the 2 teaspoons sugar and the cinnamon. Sprinkle ½ of this topping into the greased pan. Put in half the batter - this requires "plopping" small spoonfuls of the batter into the pan as the batter is very thick. Then carefully smooth it to fill in any gaps. Tapping the pan on the countertop helps. Pour on the rest of the "topping" and again plop spoonfuls into the pan till all batter is used.

Bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool on a rack for 10 minutes before removing from pan. Sprinkle powdered sugar over the cake if desired. Serves 12 to 16.

GLUTEN-FREE OPTION: Replace the flour with your preferred gluten-free flour mixture and add in 1 teaspoon xanthan gum. Mix and bake as directed. (Sometimes baking is a little bit longer than normal, but since the texture and moistness is so wonderful, I can wait those few more minutes!)

Try this recipe, either way, and you won't be sorry!

My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what "A Harmony of Flavors" means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like. My passion is to teach people how to create a "Harmony of Flavors" with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Visit my Web site http://www.aharmonyofflavors.com/ Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.

reade more... Résuméabuiyad

Church Supper #80

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Seriously The Best Lasagna

From:
I Dig Pinterest

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Seriously The Best Lasagna

From:
I Dig Pinterest

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

reade more... Résuméabuiyad

It's Time To Say Hello With Christmas Cupcakes

Christmas cupcakes for the occasion is a lovely sojourn with appetizing creams and caramels. It's like celebrating with taste, and making the occasion best with several cake making tips and ways. Making a snowman Christmas cupcake is all so very easy. You just need to know the ingredients required for the purpose. To give shape to the particular cake the things that you need include icing sugar, apricot jam, white marshmallows, eatable silver baubles, strawberry belts of the red candy variety, dried coconut and to add you also need to arrange for hot water.

Making of the Snowman

To prepare snowmen Christmas cupcakes, you first require heating the oven to a temperature of 180°C, 350°F. You need to fit the cake papers well on the holes, or else there can be problems when the cake starts settling down. Take a mixing bowl and start mixing sugar and butter. Beat well till the batter is light and creamy.

Then it is time for you to beat the eggs well after you have completed stirring the flour. Remember to add vanilla extracts and baking powder and continue hitting the batter until it turns absolutely smooth. After you have well applied the mixture into the cup holes, you should allow them to get baked for twenty to twenty five minutes. Once ready you would know as the cakes would rise and turn golden automatically. You can use the coconut, apricot jam and marshmallows for perfect garnishing of the snowmen Christmas cupcakes.

The Mood for Chocolate Mud Cupcakes

You can even make Christmas special with the chocolate mud cupcakes. These are even referred to as holiday cakes and to make them you require chopped butter and Lindt dark chocolate stuff. You should also arrange for instant coffee powder, coffee liquor, plain flour, cocoa powder, egg, brown sugar, hot water and chocolate curls for stupendous cake decoration. You would also necessitate preparing the chocolate ganache with Lindt dark chocolate accompanied by sour cream.

For the mud Christmas cupcakes you need to heat the oven at a temperature of 160°C. You can use one of those muffin pans with the paper cases placed in style. Take a medium sized saucepan to make a perfect amalgamation of butter, hot water, coffee liquor, coffee powder and chocolate, and stir the ingredients well over low heat. After the batter is completely smooth stop applying heat. Then it is time to add sugar after which you should leave the batter aside to cool for four to five minutes. Apply the blend over the already prepared pans and allow it to be baked for 15 to 20 minutes. The process is completed with the making of the chocolate ganache which should be spread well over the cupcakes.

The Other Exciting Cupcake Models

The ingredients for the Christmas cupcakes are more or less similar. The exceptions lie in the final garnishing. For instance, when you sit to prepare the Santa hat cupcakes, you should make use of frosted red buttercream to give shape to the hats. For an exciting Christmas tree cupcake decoration, you can even make use of festoons like star and silver balls to make the cake shine for the occasion. The kinds of Christmas holiday cakes are made to look pretty in all plausible manners. To make the cake appear different in its kind you can set to decorate with reindeers and penguins. In fact, the cupcakes meant for Christmas are the cutest stuffs to be served on the occasion.

Jacob Reed has worked as a renowned Christmas cupcakes maker for a period of time. He has some of the most wonderful holiday cake recipes in store to share.

Christmas cupcakes for the occasion is a lovely sojourn with appetizing creams and caramels. It's like celebrating with taste, and making the occasion best with several cake making tips and ways. Making a snowman Christmas cupcake is all so very easy. You just need to know the ingredients required for the purpose. To give shape to the particular cake the things that you need include icing sugar, apricot jam, white marshmallows, eatable silver baubles, strawberry belts of the red candy variety, dried coconut and to add you also need to arrange for hot water.

Making of the Snowman

To prepare snowmen Christmas cupcakes, you first require heating the oven to a temperature of 180°C, 350°F. You need to fit the cake papers well on the holes, or else there can be problems when the cake starts settling down. Take a mixing bowl and start mixing sugar and butter. Beat well till the batter is light and creamy.

Then it is time for you to beat the eggs well after you have completed stirring the flour. Remember to add vanilla extracts and baking powder and continue hitting the batter until it turns absolutely smooth. After you have well applied the mixture into the cup holes, you should allow them to get baked for twenty to twenty five minutes. Once ready you would know as the cakes would rise and turn golden automatically. You can use the coconut, apricot jam and marshmallows for perfect garnishing of the snowmen Christmas cupcakes.

The Mood for Chocolate Mud Cupcakes

You can even make Christmas special with the chocolate mud cupcakes. These are even referred to as holiday cakes and to make them you require chopped butter and Lindt dark chocolate stuff. You should also arrange for instant coffee powder, coffee liquor, plain flour, cocoa powder, egg, brown sugar, hot water and chocolate curls for stupendous cake decoration. You would also necessitate preparing the chocolate ganache with Lindt dark chocolate accompanied by sour cream.

For the mud Christmas cupcakes you need to heat the oven at a temperature of 160°C. You can use one of those muffin pans with the paper cases placed in style. Take a medium sized saucepan to make a perfect amalgamation of butter, hot water, coffee liquor, coffee powder and chocolate, and stir the ingredients well over low heat. After the batter is completely smooth stop applying heat. Then it is time to add sugar after which you should leave the batter aside to cool for four to five minutes. Apply the blend over the already prepared pans and allow it to be baked for 15 to 20 minutes. The process is completed with the making of the chocolate ganache which should be spread well over the cupcakes.

The Other Exciting Cupcake Models

The ingredients for the Christmas cupcakes are more or less similar. The exceptions lie in the final garnishing. For instance, when you sit to prepare the Santa hat cupcakes, you should make use of frosted red buttercream to give shape to the hats. For an exciting Christmas tree cupcake decoration, you can even make use of festoons like star and silver balls to make the cake shine for the occasion. The kinds of Christmas holiday cakes are made to look pretty in all plausible manners. To make the cake appear different in its kind you can set to decorate with reindeers and penguins. In fact, the cupcakes meant for Christmas are the cutest stuffs to be served on the occasion.

Jacob Reed has worked as a renowned Christmas cupcakes maker for a period of time. He has some of the most wonderful holiday cake recipes in store to share.

reade more... Résuméabuiyad

Cake Decorating Made Easy with Edible Inks

Wenn Sie ein Fan der Kuchen Wettbewerb zeigt geworden sind, wissen Sie, wie kompliziert und zeitaufw?ndig, was es ist, einen Designer, benutzerdefinierten Kuchen zu erstellen. Einige kommen vom beobachten diese zeigt den Eindruck, dass es dauert nur die Stunde lang zeigen, diese Kuchen zu produzieren, aber in Wirklichkeit viele Kuchen nehmen mehr als 30 Stunden zu schaffen. Wenn es um die Umsetzung von Designer berührt, gibt es ein paar Ausnahmen von der Regel. Eine M?glichkeit, den Eindruck ausgegeben haben Sie unz?hlige Stunden Dekoration einen Kuchen ist ein Designer drucken oder Foto, das essbare Tinte auf ein Sahneh?ubchen-Blatt gedruckt wurde.

Nehmen wir an, eine Mutter ihre Tochter Hochzeitstorte machen wollte aber kannte nur einige grundlegende Kuchen dekorieren Techniken. Sie k?nnte es noch ein Stück Schritt, indem die Tochter Hochzeit Briefpapier als ein Design-Inspiration und Scannen das Design in den Drucker. Der Drucker würde ein Sahneh?ubchen-Blatt mit einem essbaren Design dann ausspucken. Das Design k?nnte dann entweder werden direkt zu den Seiten des Kuchens, mit Schere oder ein Schlag in Formen geschnitten oder auf angewendet Fondant oder Kaugummi einfügen-Dekorationen, die nur einen Hauch des Designs in den Kuchen bringen würde.

Sie sind sicherlich nicht beschr?nkt auf das Scannen. Jedes Foto bereits auf Ihrem Computer oder heruntergeladen und alle drucken, die Sie herunterladen kann an den Drucker gesendet werden. Pers?nliche Fotos l?sst sich top einen Kuchen oder integrieren in Bilderrahmen um den Kuchen zu schmücken.

Machen Sie die Design-Kompetenz einen Schritt weiter, nehmen Sie jedes Design auf dem Sahneh?ubchen-Blatt auszudrucken und führen Sie es durch eine elektronische Schneidemaschine. Die Maschine kann für schwieriger Designs mit kleinen, pr?zise Schnitte oder ordentlich Ausschneiden von Buchstaben in bestimmten Schriftarten verwendet werden. Elektronische Schneidemaschine verfügt über einige vorprogrammierte Muster und andere Patronen stehen zur Verfügung, dazu scrollt, sich wiederholende Muster, die ewig dauern würde, bis Sie von hand geschnitten, Zahlen usw..

Auch wenn Sie Ihr eigenes handgezeichneten Design aber brauchen, um ein Vielfaches davon zu erstellen, auf dem Kuchen, erstellen m?chten, Scannen und ausdrucken als viele wie Sie ben?tigen, ist so viel schneller und bequemer als individuell erstellen sie auf dem Kuchen. Sie k?nnen mit der hand einen Entwurf auf Papier zu malen, zu scannen und das Sahneh?ubchen-Blatt wird zeigen, Ihre Pinselstriche, so dass es aussieht wie Sie mit der hand gemalt das Design auf dem Kuchen.

Essbare Tinten erleichtern nicht nur den Kuchen-Dekorateur; Sie er?ffnen so viele erweiterte Gestaltungsm?glichkeiten, die der Dekorateur nie mit anderen Medien versucht haben kann.

Theresa Happe ist ein Kuchen-Dekorateur, genie?t arbeiten mit essbaren Tinten und Sahneh?ubchen Bl?tter um Sonderanfertigungen für Kuchen zu erstellen.

Wenn Sie ein Fan der Kuchen Wettbewerb zeigt geworden sind, wissen Sie, wie kompliziert und zeitaufw?ndig, was es ist, einen Designer, benutzerdefinierten Kuchen zu erstellen. Einige kommen vom beobachten diese zeigt den Eindruck, dass es dauert nur die Stunde lang zeigen, diese Kuchen zu produzieren, aber in Wirklichkeit viele Kuchen nehmen mehr als 30 Stunden zu schaffen. Wenn es um die Umsetzung von Designer berührt, gibt es ein paar Ausnahmen von der Regel. Eine M?glichkeit, den Eindruck ausgegeben haben Sie unz?hlige Stunden Dekoration einen Kuchen ist ein Designer drucken oder Foto, das essbare Tinte auf ein Sahneh?ubchen-Blatt gedruckt wurde.

Nehmen wir an, eine Mutter ihre Tochter Hochzeitstorte machen wollte aber kannte nur einige grundlegende Kuchen dekorieren Techniken. Sie k?nnte es noch ein Stück Schritt, indem die Tochter Hochzeit Briefpapier als ein Design-Inspiration und Scannen das Design in den Drucker. Der Drucker würde ein Sahneh?ubchen-Blatt mit einem essbaren Design dann ausspucken. Das Design k?nnte dann entweder werden direkt zu den Seiten des Kuchens, mit Schere oder ein Schlag in Formen geschnitten oder auf angewendet Fondant oder Kaugummi einfügen-Dekorationen, die nur einen Hauch des Designs in den Kuchen bringen würde.

Sie sind sicherlich nicht beschr?nkt auf das Scannen. Jedes Foto bereits auf Ihrem Computer oder heruntergeladen und alle drucken, die Sie herunterladen kann an den Drucker gesendet werden. Pers?nliche Fotos l?sst sich top einen Kuchen oder integrieren in Bilderrahmen um den Kuchen zu schmücken.

Machen Sie die Design-Kompetenz einen Schritt weiter, nehmen Sie jedes Design auf dem Sahneh?ubchen-Blatt auszudrucken und führen Sie es durch eine elektronische Schneidemaschine. Die Maschine kann für schwieriger Designs mit kleinen, pr?zise Schnitte oder ordentlich Ausschneiden von Buchstaben in bestimmten Schriftarten verwendet werden. Elektronische Schneidemaschine verfügt über einige vorprogrammierte Muster und andere Patronen stehen zur Verfügung, dazu scrollt, sich wiederholende Muster, die ewig dauern würde, bis Sie von hand geschnitten, Zahlen usw..

Auch wenn Sie Ihr eigenes handgezeichneten Design aber brauchen, um ein Vielfaches davon zu erstellen, auf dem Kuchen, erstellen m?chten, Scannen und ausdrucken als viele wie Sie ben?tigen, ist so viel schneller und bequemer als individuell erstellen sie auf dem Kuchen. Sie k?nnen mit der hand einen Entwurf auf Papier zu malen, zu scannen und das Sahneh?ubchen-Blatt wird zeigen, Ihre Pinselstriche, so dass es aussieht wie Sie mit der hand gemalt das Design auf dem Kuchen.

Essbare Tinten erleichtern nicht nur den Kuchen-Dekorateur; Sie er?ffnen so viele erweiterte Gestaltungsm?glichkeiten, die der Dekorateur nie mit anderen Medien versucht haben kann.

Theresa Happe ist ein Kuchen-Dekorateur, genie?t arbeiten mit essbaren Tinten und Sahneh?ubchen Bl?tter um Sonderanfertigungen für Kuchen zu erstellen.

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Bekki}

Welcome to the weekend. In fact, welcome to the "even though it doesn't feel like it" first weekend of Spring! If it does feel warmer and brighter at your house, I'm jealous! We have no end to winter in sight...but we're still hoping!

Today's guest needs no introduction, she's been with us so many times. So, grab a cup of coffee and once again join Bekki in the EMM kitchen~

I just celebrated 3 years married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

With St. Patrick’s Day just passing I still have the smell of cabbage lingering in my mind. It’s a vegetable that gets the back seat for most dishes.  We really enjoy it here in our house and it takes center stage in many of our meals. Today I thought we could take it one step further and use Brussels sprouts, a close cousin but very delicious none the less. I’ve dressed this one up some for you though. A side dish with some extras.

Brussels sprouts with Spicy Sausage

 2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

In a large skillet, add oil and butter and heat until oil is glistening.  Add onions, peppers, and Brussels sprouts. Sprinkle with salt and garlic. Cook until onions have softened. Add sausage and cook until sprouts are tender, and sausage is warmed through. Taste for seasoning and add additional salt and garlic if desired. Serve hot with your favorite main course or as a stand alone meal.

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Welcome to the weekend. In fact, welcome to the "even though it doesn't feel like it" first weekend of Spring! If it does feel warmer and brighter at your house, I'm jealous! We have no end to winter in sight...but we're still hoping!

Today's guest needs no introduction, she's been with us so many times. So, grab a cup of coffee and once again join Bekki in the EMM kitchen~

I just celebrated 3 years married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

With St. Patrick’s Day just passing I still have the smell of cabbage lingering in my mind. It’s a vegetable that gets the back seat for most dishes.  We really enjoy it here in our house and it takes center stage in many of our meals. Today I thought we could take it one step further and use Brussels sprouts, a close cousin but very delicious none the less. I’ve dressed this one up some for you though. A side dish with some extras.

Brussels sprouts with Spicy Sausage

 2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

In a large skillet, add oil and butter and heat until oil is glistening.  Add onions, peppers, and Brussels sprouts. Sprinkle with salt and garlic. Cook until onions have softened. Add sausage and cook until sprouts are tender, and sausage is warmed through. Taste for seasoning and add additional salt and garlic if desired. Serve hot with your favorite main course or as a stand alone meal.

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Meal Plan Mar. 24- 29

*New Recipe
Links to Recipes on Blog

Sunday
BLTs
Marinated Cucumbers
Roasted Cheddar Potatoes*

Monday
Fettucine Alfredo with Pancetta and Mushrooms*
Garlic Bread

Tuesday
Crock Pot Chicken Teriyaki*
Fried Rice
Pot Stickers

Wednesday
Easy Beef Enchiladas
Chips n Salsa

Thursday
Pancakes
Sausage Links
Eggs

Friday
Happy Good Friday
We're celebrating Easter at my mom's.

*New Recipe
Links to Recipes on Blog

Sunday
BLTs
Marinated Cucumbers
Roasted Cheddar Potatoes*

Monday
Fettucine Alfredo with Pancetta and Mushrooms*
Garlic Bread

Tuesday
Crock Pot Chicken Teriyaki*
Fried Rice
Pot Stickers

Wednesday
Easy Beef Enchiladas
Chips n Salsa

Thursday
Pancakes
Sausage Links
Eggs

Friday
Happy Good Friday
We're celebrating Easter at my mom's.

reade more... Résuméabuiyad