Because some secrets are just too good to keep to yourself....

Sunday, July 15, 2012

Blue Ombre Cake

On Friday, I made a Blue Ombre cake for book club.  I had made it once before for a baby shower, but it didn't turn out as well.  I found by frosting each layer with A LOT of lemon curd and adding a little lemon zest, and spraying each cake pan with TONS of cooking spray, the cake turned out a lot better.

 Here are a few reasons why I LOVE this cake.  First of all, the colors are awesome! Secondly, it has a slight mix of lemon and vanilla flavors that bland very nicely.  Thirdly, it is SO moist.  If you are looking for an attractive crowd pleasing dessert, this is the recipe for you!

Blue Ombre Cake
 (With a hint of lemon & vanilla)
Adapted from: Sockerrus

***Note you will need a cooking scale for this recipe.
I tried to translate into cups, but it just wasn't exact.

Ingredients
*9 large egg whites
*480 grams of milk
*3 teaspoons of Vanilla
*600 grams of flour
*600 grams of sugar
*2 2/3 teaspoons baking powder
*Zest of one lemon
*1/2 teaspoon salt
*340 grams soft butter
*Blue Icing (I used Wilton Sky Blue, Aqua & Royal Blue)
*2 jars of lemon curd
*1-2 Flats of Blueberries

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together egg whites, milk, vanilla, and lemon zest.
3. In a larger bowl whisk together flour, sugar, baking powder, salt, and butter.
4. Pour one third of milk mix into flour mix and blend together with mixer on low speed until smooth. Repeat 2 more times.
5.  Divide cake batter into 4 bowls.  Leave the first bowl white. In the second bowl add the sky blue food coloring, the third bowl add the aqua food coloring, the fourth bowl add the royal blue food coloring. Stir each bowl very well, to insure that food coloring is well blended and evenly distributed.
6.  You can either use four or two 9 inch round cake pans.  Spray each cake pan VERY well with cooking spray.  If you are using four pans, pour each color into a pan. If you are using two, pour the 2 of the colors into the pans. 
7. Bake 2 pans at a time for 20 minutes. When done, make sure that a cake tester comes out clean, but make sure the edges are not browning too much. 
8. Let cakes cool in pan for 10 minutes.  Once semi cool, place on cooling racks. Allow to cool completely.
9. If using 4 pans, go ahead and put in the sky blue and white. Bake 20 minutes. If using two, let the cakes cool, and then wash pans, so that you can re-use the pans. Pour sky blue and white into pans and bake for another 20 minutes.  Repeat process for first two cakes.
10.  Once cakes are completely cool, place the royal blue cake on a cake stand or plate, and frost with a generous layer of lemon curd.  Repeat the process for each cake in this order: aqua, sky blue & white.  Frost the top white layer with a generous layer of lemon curd and top with blueberries.  
11. Enjoy! 


After making this cake, all I wanted to do was admire it.  Actually, it is Sunday, and I can't get myself to part with the rest of it:


Maybe I'll have one more piece and toss it tomorrow :)

Happy Sunday!

Monday, July 9, 2012

Siegfried and Roy's Secret Garden and Dolphin Habitat

Last Saturday we took Preston to Siegfried and Roy's Secret Garden and Dolphin Habitat.  For being one with a short attention span, he did very well and loved it!! Here are a few pictures from our fun day:

Daddy and Preston looking at the dolphins swimming

Preston loved watching the dolphins glide through the water

Pointing 

The dolphins swam right up to us to say hi!

We loved watching them do tricks

The baby dolphins were showing off for us

The big lion was taking a nap in the shade 
He sure was pretty, but the White Striped Tiger was hissing at us!

Beautiful!

On the prowl

Preston and Mama looking at the Tiger

The end of our fun adventure. Our sweet boy was hot and ready to go home.

Happy Monday friends!! Hope you all have a wonderful week! 

Friday, July 6, 2012

No Bake Layered Chocolate Peanut Butter Pie


Last night I was attacked by a wicked and relentless sweet tooth.  So, I scrolled through my Pinterest Dessert Board and found this devilishly yummy treat.  

Right after I had found this wonderful recipe, Jake called to tell me he was on his way home. What perfect timing, right?! 

I whipped up all of the ingredients, let it chill, ate dinner, and then sat down and enjoyed every single bite of this delectable treat. Since it is no bake and chilled, it is perfect for any hot summer night (or day).  I encourage all of you to try this recipe out!!

No Bake Layered Chocolate Peanut Butter Pie
Adapted From Taste Of Home

Ingredients
~30 Chocolate Filled Oreos, divided
~2 tablespoons of butter, softened
~1 (8 oz) package of cream cheese, softened
~1/2 cup peanut butter
~1 1/2 cup powdered Sugar, divided
~1(16 oz) Cool Whip, thawed & divided
~15 mini peanut butter cups, chopped
~1 cup cold milk
~1 (3.9oz) package of instant chocolate fudge pudding mix

Directions
~In a large to medium bowl, using a potato masher, crush up 20 of the Oreo cookies. Add softened butter and mash until well combined. Press into bottom of a (ungreased) 9 inch baking dish.
~In a large mixing bowl, beat cream cheese, peanut butter, and 1 cup of powdered sugar until smooth. Fold in 1/2 of the Cool Whip.
~Spread peanut butter mixture over top of the Oreo crust. Sprinkle chopped peanut butter cups on top.
~In another (or same) large mixing bowl, beat pudding mix, milk and remaining 1/2 cup of powdered sugar together on low speed for 2 minutes. Let stand for a few minutes in order to allow it to harden a bit, then fold in the remaining Cool Whip.
~Spread pudding mixture over the peanut butter cups.
~Crush the remaining 10 Oreo cookies, and sprinkle over the pudding mixture.
~Cover and impatiently patiently wait 2-3 hours for it to chill and set in the refrigerator. 

I hope you enjoy indulging in this yummy treat as much as I did. 

Happy Friday!!

Tuesday, July 3, 2012

4th of July Sangria

I was browsing through Pinterest a few days ago and stumbled upon this yummy and festive 4th of July  cocktail: 4th of July Sangria.  Doesn't this looks so refreshing for a hot 4th of July day? I hope you can kick back by the pool and enjoy this fun cocktail, while celebrating America's Birthday!


4th of July Sangria

~Sliced strawberries
~Blueberries
~Apple slices cut into stars (using cookie cutter)
~2 bottles of dry Sauvignon Blanc or Pinot Grigio
~1 cup of Triple Sec
~1 cup berry flavored vodka
~1/2 cup fresh lemon juice
~ 1 Cup 7-Up
Recipe adapted from Punchbowl

Dirrections: Combine all ingredients in a large pitcher and stir. Let stand in the refrigerator for at least a few hours.  Pour into your favorite cocktail glass and sip by the pool or in your backyard! 

Happy Birthday America! Enjoy celebrating with your friends and family, and please be safe! 

XOXO

Monday, July 2, 2012

Summer Trends I love

I love summer clothes. Here in Vegas it is so hot, I love all of the light and airy clothes that are in style right now. Below are some of my favorite summer 2012 fashion trends.


Pops of Color (POC)
I love the colored jeans that are all over the place right now
  
  


I also love bright colors together


Or paired with a neutral color
Accessories that add a pop of color to a neutral outfit
J.Crew Cabochon Bracelet. Buy Here.

J.Crew Bubble Necklace. Buy Here.

Nordstrom Sequin Bangels. Buy Here.





Boyfriend Shirts

Pop of color.

Denim. You can find a similar one here.

Wedges
neutral





Color
Tom's Striped Wedge




White




Pleated Shorts




Maxi Dresses







Asymmetrical Dresses & Skirts







Happy Shopping! xoxo

 
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