#100 posts equals a $100 giveaway!! Oh wait… you might be saying to yourself – I already knew that! If so, you’re right; in celebration of my 100th post on August 23 I kicked off a fabulous $100 giveaway to the Fahrenheit 350° Confectionery. If […]
Month: August 2009
My darling, darling! friend Heather came to visit me a few days ago. Well, she didn’t exactly come to visit me solely per se…. but a girl can pretend! Spurred by her visit I’ve added a new section to my blog linking to all my favorite girls.
Blog + *Kiss + Sisters = Blog Sisters = Bl*isters!
Heather and I met through our husbands, and up until a few days ago we had never spent any time together alone, separate from our male counterparts. Gabriel met her husband, Kirk, on his LDS mission; although they were never companions in the mission, they met in the MTC and were roommates at one point during the two years. I met Heather initially at Gabriel and I’s engagement party, and between our move to Oregon and their move to Oklahoma, our relationship has only existed purely by telephone and email – but Heather and I have became fast friends.
Heather is totally my BFF! I love her dearly! She and I relate on a level completely transparent of whatever may be happening in our lives or in the world around us. She is the most gorgeous girl I know, both physically and emotionally; she is caring and devoted to whomever has her attention; she is unapologetic about who she is, but equally considerate of everyone else, in fact I’ve never seen her put herself first no matter what the situation; and she is incredibly talented and creative and adorable. We have the same opinions about child rearing, medicine, religion, food, exercise, friendship and everything else under the sun!
One of the fun activities we got to do while she was here was eat lunch at the Cheesecake Factory – and so it seemed appropriate to make a cheesecake in her honor.
The OH MY GOSH this Cake is going to make me SOOO FAT!… I don’t CARE… IT LOOKS SO GOOD! Cheesecake
1 ½ cups graham cracker crumbs
1 tablespoon melted butter
2 tablespoons sugar
Stir together until crumbs are coated
Grease an 8″ inch springform pan, including up sides
Press crumbs to bottom and along sides of pan
*Tip: To achieve the most desirable crust, crumbs should remain flaky and simply rest along sides of pan until batter is poured-as it bakes the crust will adhere to the cake
16 oz. cream cheese
¾ cup sugar
Cream together until smooth
¾ cup buttermilk
½ teaspoon vanilla
2 tablespoons honey
2 tablespoons Sweet Sauce: Caramel
Beat together for several minutes until smooth
Pour over crust in pan
Bake at 275°F for 1 hour
Turn off oven, and let sit in oven for 30 minutes
Warm 8oz. Sweet Sauce: Caramel until pourable
Pour over top of cheesecake, to edges, and let sit in oven until set and cooled
Run knife slowly along edges before removing from pan
*Tip: Use sawing motion when cutting cake to serve, to slice through the caramel without spreading and stretching it
Tonight we remembered Michael’s birthday, he would have been 34 this year. It was sweet and simple; just me, Pamela, Jill and our families celebrating life, and one whom we loved so much. We spent the evening at the park and ate German Chocolate Cake-it […]
Hopefully, you’ve noticed some fabulous changes to this (already fabulous, I might add) blog! I’ve also been making some fantastic changes to the Fahrenheit 350° Confectionery, (still in Beta Version 1.0) including navigation and a new order page! (Best viewed in Firefox!!) All this has […]
Ever since I saw The Kitchen Sink Recipes‘ Lemon Blueberry Bundt Cake – I had to have it.
I had to have it in the worst way possible,… but, the last encounter I had with a bundt cake pan ended with decimated cake wallpapering my kitchen. I toiled over how to make this cake outside of a bundt pan, and if a non-bundt version would placate my yearning for it.
Eventually, I purchased the ingredients I didn’t have on hand and resigned myself to the unfortunate necessity, only to realize that because of my last fisticuffs with the bundt, it didn’t make the one way trip with the family to Utah.
So I began to think what else could satiate my craving, when I found a gleaming $10 bill in my wallet! That was all the overwhelming confirmation I needed that the cake had to be made, and it had to be made in a bundt pan. I didn’t even question whether or not Ross would have a bundt cake pan for $9.99, I just knew they would; and they did.
Lemon Blueberry Bundt Cake
1 teaspoon vanilla
1 tablespoon melted butter
Juice from ½ lemon
3 tablespoons water
1 cup powdered sugar
Drape glaze liberally over cake and allow to drip off sides
This delicious cake was worth the travail. It is thick, moist, and creamy all at the same time, while the blueberries burst with flavor and tart apprehension. It has a crumbly outer crust and blends beautifully together with adroit exactness.