Project 366: Week 17

113 | 366

Zoo Train - April 22, 2012 -- we met up with one of Max's classmates for a fun Sunday morning at the zoo.  As tradition has it, we rode the train again right before we went home.

114 | 366 Candy Popcorn

April 23, 2012 - I made crack popcorn for a work function -- it was a big hit!  :)

115 | 366 Apples in the Park

April 24, 2012 - I surprised Sam and Max with a trip to the park on the way home from school today (complete with picnic dinner).  Sam is a big fan of apples and did quite a number on this one!

116 | 366 Chocolate Massacre

April 25, 2012 - The chocolate cupcake massacre.

117 | 366 Haircuts

April 26, 2012 - the boys all got haircuts today (and Sam is a ham).

118 | 366 Angel
April 27, 2012 - this angel has found a home in our backyard in a newly planted memory garden.

119 | 366 Future Garden

April 28, 2012 -- the side of our house where one day I would like our future garden to go.

Project 366: Week 15

99 | 366

April 8, 2012 - our contribution for Easter dinner - amaretto cake.  SO good.

100 | 366

April 9, 2012 - the box is always more fun to play with than what comes in the box.

101 | 366

April 10, 2012 - Sam loves all animals and loves watching the birds in our backyard.  This little cardinal loves hanging out at our feeders

102 | 366

April 11, 2012 - shiloh found a spot of sunshine in the dining room.

103 | 366

April 12, 2012 - finishing the assembly of the felt board I made for my 2 years old's birthday.  Thank goodness work has a die cut machine they let me use!

104 | 366

April 13, 2012 - some co-workers and I purchased market baskets from a local non-profit called Growing Power.  For $16 this is what I got in my basket -- AWESOME!

105 | 366

April 14, 2012 -  we finished painting the dining room.  Sherwin Williams Rushing River

Foodie Friday: Amaretto Cake

Are you drooling yet?

I mean, I know the title is what drew you here in the first place...Amaretto...Amaretto...AMARETTO!!! 

So let me assure you that this cake IS as delicious as it sounds.

The first time I tried it, I ate half of the cake...BY MYSELF.  It was embarrassing, yes.  And then I went for a run to 'justify' it....which probably only burned about 2% of the calories I had ingested...but I felt better about it, at least.

If you are looking for a low-fat, low-calorie cake recipe, then you are in the wrong place.  But if you are looking for a DELICIOUS cake recipe? Well then, read on...

The original recipe is called "Wine Cake" because the recipe calls for sherry wine...but I like to mix it up a bit in the kitchen (and my girlfriend who shared this recipe was out of sherry and made it with amaretto the time that I ingested half the cake, so I kind of had a little bit of a bias towards amaretto over sherry anyways).  You can make it however YOU want to...be bold like that!

Wine Cake

 (shared by Natalie...who is not in the blogging or even **gasp** Facebook World!!)

1 box yellow cake mix (she recommends Duncan Hines Golden Butter Cake)

1 small box instant vanilla pudding (I used sugar free instant pudding cuz that's how I roll)

3/4 c. oil

3/4 c. Crm Sherry Wine (I used amaretto here instead....3/4 cup might be a bit much if you aren't big on a 'liquory' tasting cake...which we are FINE with in this house)

4 eggs

Beat all ingredients together for 5 mins

Bake at 325F for 40-45 mins.  I baked mine in a bundt cake pan that was sprayed with FLOURED baking spray (which I just learned about recently and SWEAR by now).

After baking it, I decided that this cake needed a glaze to it, so I decided to make an almond glaze to top it with.  I think it added a nice touch, but you can go without it if you so desire.

Almond Glaze

1 cup sifted powdered sugar

2 TBSP milk

1/2 tsp almond extract

Mix powdered sugar, almond extract and 1 TBSP milk.  Stir in milk 1 tsp at a time (I just went ahead and added the 2nd TBSP of milk and it was a perfect consistency), until of drizzling consistency.  Makes 1/2 cup or enough to drizzle over one 10-inch tube cake (or bundt cake in my case).  Let cake stand 2 hours before slicing.

Garnish with strawberries or other berries if desired.

And ENJOY! (Just maybe not HALF the cake, m'kay?)

Foodie Friday: Sea Salt Caramels

Every year around the holidays, I try to make one new thing, just to 'test it out'.  This year, that big thing was candy making...more specifically, making sea salt caramels.

And, I have to say, I was INCREDIBLY nervous, intimidated, and ready for failure.  Seriously.  Candy making always seems so hard....so tricky....so professional.

So, I was pleasantly surprised when the caramels turned out not just good, but GREAT.  Like seriously GREAT.

Of course my husband would tell you that they only turned out because HE is the secret ingredient.  Shhh...don't tell him, but he might be right.  The one time I tried making them without him, they didn't turn out right.  (But let's not tell him he's right, okay?)

I just have to warn you -- these things are SUPER ADDICTING.  Like you need to hide them so you don't eat them in your sleep addicting.  Also, they taste REALLY good if you coat them in dark chocolate and sprinkle the sea salt on top of that.  Those are ALSO very addicting, FYI.

Sea Salt Caramels (original recipe here):

TIME REQUIRED : Requires a few hours of cooling in addition to cooking and prepping
COOK TIME: 20 minutes
YIELD: 16 to 20 Caramels - but this varies on how you prefer to cut them

INGREDIENTS:
Vegetable oil or Cooking Spray
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Line an 8-inch square baking pan with parchment paper. Lightly brush the paper with the vegetable oil or spray with the cooking spray.  (Note - one recipe I used aluminum foil only after I realized I was out of parchment paper and they turned out just fine)

2. In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.

3. In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color...or if you have a husband like mine, trust his judgement).

4. When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.

5. Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes (If you don't have a candy thermometer, don't despair...you can buy one at your grocery store for around $5). Immediately pour the caramel into the prepared pan. (Don’t scrape the pot into the pan...but go ahead and scrape it onto a scrap piece of parchment paper and enjoy it early!  You can thank me later.). Refrigerate pan for a few hours, until firm.

6. Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the caramel into bite sized pieces. (Note the original recipe had you cut it in half and then roll each half into logs and cut those up.  I found this step unnecessary.  Also, if you just go ahead and cut into bite sized chunks, these are easier to dip in the melted chocolate if you choose this extra step).

7.   Store in the refrigerator or in an air-tight container (preferably out of sight because you WILL eat these mindlessly....trust me!)