Friday, February 17, 2012

Aloha Friday-The Question

It's Friday and time for the Aloha Friday Question.

I have been thinking about the power of Prayer. We have been told from childhood to pray about everything. So my question to you is...
Do you Pray about everything or just when you think you need it?

for more Aloha Friday question visit An island life

Tuesday, February 14, 2012

It's Valentines Day-Truffle time

That right, Truffles are the favorite for Valentines Day. You could stand in that long line at the Chocolate Shop for that fresh Truffle...Or...You could make your own. Really it only takes a little time with this recipe and I guarantee you will love them!

You will need:

2/3 cups Heavy whipping cream
1 teaspoon almond extract
1 tablespoon almond Honey
1 tablespoon Light Agave Nectar
16 oz of Dark Chocolate Chips( I use 60% cocoa bittersweet)

Now mix together first four ingredients and put in a small saucepan on Medium heat. You want to heat til just warm, before it comes to a simmer. Then add the chocolate chips. Turn heat to low and stir until all the chocolate is melted.

Remove from heat and refrigerate for 3 hours. Remove from refrigerator and with a small melon scoop, scoop into ground almonds or powder sugar. What ever topping you like. Will keep in the refrigerator for a couple days. Can be frozen in airtight container for up to 3 months.

These are about 50 calories per truffle .

Tuesday, February 7, 2012

Oreo Cookie Cake

For Critters birthday he wanted an Oreo Cake. So I got out an very old (over 25 years) cake book I had from Pillsbury and made it . The book is no longer in print so, I thought I would post the recipe for you all.

This is a take off from their Cookies 'n Cream Cake. I changed up the recipe a little to suit our taste buds. It was a hit and very moist.

Oreo Cookie Cake

1 package White cake mix (one with pudding in the mix.)
1 1/4 Cups water
1/3 Cup vegetable oil
3 egg white at room temperature
about 1 cup of coarsely crushed Oreo's

Preheat over to 350 degrees Fahrenheit
Prepare 2- 8 inch cake pans.... Grease with shortening and then dust with flour.

In a large mixing bowl, using a electric mixer...Add first four ingredients and beat at low speed until moistened. Then turn mixer speed to highest setting and beat for 2 minutes.
Add crushed Oreo's and by hand fold them in.
Pour in equal amount in prepared cake pans.
Place in oven on the middle rack and make sure the pans do not touch.
Bake in preheated 350 F oven for 25 to 30 minutes (until cake have pulled away from side of pans)
Cool in pan for 10 minutes, then remove from pans, cool completely before frosting.


3 cups Powdered sugar
3/4 cup Crisco white Shortening
1 teaspoon Tahitian Vanilla extract.
2 egg whites (at room temp)

mini Oreo's tops and bottoms ( no cream filling for these )
3 Crushed Oreo cookies tops and bottoms ( no cream filling for these )

In small mixing bowl using a electric mixture, Combine 1/2 cup powdered sugar and the shortening , vanilla and 2 egg whites. Blend well. Gradually add rest of powdered sugar, whip until smooth and creamy.
place one cake with the cake top on the bottom( upside down) on a platter.
Frosting the top of the bottom cake
Put the second cake on the top of frosted bottom cake ( top side up)
frost the sides next then the top.

Look at the photo for placement of the cookies tops and bottoms.

I store the cake in the refrigerator, due the egg white. Bring the cake out about 30 minutes before cutting.

copyright 2012 by "Auntie E Cookbook/M Dubros"