Makes 1 dozen
1 1/2 cups shredded coconut (about 5 ounces)
Yellow and light-blue food coloring
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
Sunday, March 28, 2010
Posted by Kelsie Odoms-Rucker at 10:58 AM
Wednesday, March 10, 2010
One batch only makes a tiny bit, we did 4x the batch
1/2 cups salt
1 cups flour
1 cups water
1 tbsp oil (I dont add any oil)
2 tsp cream of tartar
Heat in pan on medium heat until "doh" forms. Stir slowly. Add food coloring.
Posted by Kelsie Odoms-Rucker at 12:41 PM
Monday, March 8, 2010
1 salmon fillet
Kerkland herbed seafood rub
Bacon grease or bacon
Wash off that Salem (I always use get mine from Costco), pat dry and set foil, sprinkle on herbed seafood rub, add a couple pieces of bacon or a 3 table spoons of bacon grease, drizzle on lemon juice and some onions.
Close on salmon in foil, throw it on the bbq. Flip every 10 min for about 25 min until done
Posted by Kelsie Odoms-Rucker at 5:44 PM
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large
mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Posted by Kelsie Odoms-Rucker at 5:20 PM
Saturday, March 6, 2010
Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Whipped cream (optional)
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops
Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.
Posted by Kelsie Odoms-Rucker at 7:59 PM
Posted by Kelsie Odoms-Rucker at 7:54 PM
Tuesday, February 23, 2010
Here's a good example of the whole exceeding the sum of its parts: Add food coloring to a simple mixture of flour, salt, and water, and you get puffy, glossy paints that sparkle with salt crystals when dry.
• ½ cup salt
• ½ cup all-purpose flour
• ½ cup water
• Food coloring
Mix together the salt, flour, and water; the mixture should be about the consistency of pudding.
Posted by Kelsie Odoms-Rucker at 11:34 AM