Saturday, December 24, 2011

"Spray" Painting

I realize this is a horrible picture but I was freezing and running out of daylight.

This is what I made Cainan for Christmas this year. I bought the shirt at Target, made a stencil and then mixed up some fabric paint and water, put it in an old squirt bottle and started spraying the shirt.

You can see that it is darker around the stenciled area. I went back later and sprayed the rest of the shirt a littel more and flipped it over and sprayed the back too. At first I was disappointed with the big drips coming from my cheap spray bottle but I kind of like the splattered look it gives the shirt.

For my stencil I just printed off this free image I found on Google onto cardstock then cut out all of the shaded area and left the white parts. I laid it on the shirt and started spraying. Super easy and a really cute way to personalize any shirt. This should look great with his Yoda hat. The Sith and the Jedi all at the same time. WooHoo!!

Christmas Cookies

Made these cute little sheep with the Martha Stewart brass Noah's Ark cookie cutter set I got from my boss for Christmas. (He's the black one in the middle. Ha ha ha!)
These came from an idea I saw on Pinterest. It actually worked. Santa will be eating melty snowmen tonight. :)

Thursday, December 22, 2011

Washer Necklaces

I saw the idea for these necklaces on a DIY show of some kind. They are super simple and cheap to make.All you need are some washers from the hardware store, scrapbooking paper, fine grit sandpaper, Mod Podge, cord, beads (optional) and a dimensional glue. #1. Trace the washer onto the back of your scrapbook paper.

#2. Cut out the circle and adhere to the washer with a good layer of mod podge between the paper and the washer (not on top of the paper).

#3. Flip upside down on a piece of wax paper, weight down with a heavy book and let it sit for an hour or two to make sure the paper is firmly affixed to the washer.

#4. Use sandpaper (NOT an exacto knife or scissors) to remove the excess paper from the outside and inside of the washer. Trust me, the sandpaper gives you the perfect edge that you could NEVER get with a blade.

#5. Cover the paper side of the washer with dimensional glue. Be sure to pop any bubbles.

#6. Let dry overnight.

#7. Attach cord and slide on a bead if you want.


Christmas Cards

I don't have time to add greetings, address and mail the Christmas cards that I made. :( It's a sad day. The first time ever that I haven't sent handmade cards.

Ironically I had 8 hours to make the cards in early November but as the holdiays approached I had no more time to actually send them. I guess I should have done it before Thanksgiving.

Anyway, no card, no picture of the kids, no family update letter this year, but I can show you what you would have gotten had I actually had the time. :)

These are the cards I made:

Applique Shirts

When I spotted these cute orange, brown and pink prints at Joann's Fabrics I had to find a project to make with them. (I always do that. The fabric proceeds the project for me.) I made one skirt for Kinley and then decided to make a few more.
These are headed to Pennsylvania for my nieces, who like to dress in coordinating outfits. I decided the skirts weren't quite enough so I dove into applique land for the first time and made coordinating shirts. It was easy enough once I got the hang of it.

I printed out letters the right size, traced them onto the fabric, put them on an iron-on transfer, cut them out and then ironed them on to the shirts. After that I set my machine for a zig zag stitch and just outlined each letter....slowly.

Then inside corners were hardest for me, but I eventually got the hang of it. I'm really happy with the way they turned out. Plus, doing the shirts allows my nephew to have something that coordinates with the girls too.

The other little touch that I love about these outfits is that the two oldest kids got the capital letters and the two younger kids got the lower case letters. So cute!

I'm conisdering making the same outfits for my 3 other nieces in Florida so that even though we live hundreds of miles apart we could take pics of the kids and put them all in one frame and they'd all match. It'd be a great gift idea for my mom. We'll see. ;)

Wednesday, December 21, 2011

Necklaces....on the cheap

Paint chips are all the rage right now, and while I don't agree with robbing a store of hundreds of paint chips to complete elaborate projects, I did use a few to make these easy peasy necklaces.
I made six different shades and they're all reversible! I found the idea and the tutorial at Infarrantly Creative. All you need is a few paint chips, a couple of circle punches and some dimensional adhesive to make your own. I got the chain and jump rings at Joann's and my sweet husband drilled all the holes for me. :)

Friday, December 16, 2011

May the Force Be With You

It would be an understatement to say that our house is full of Star Wars fans, so when my fabulous friend Noel said she found some awesome Star Wars hat patterns and we were the first nerds she thought of, we were honored. When I saw these two AMAZING hats I was more than honored....I was thrilled. I just can't wait to see these on the kids and see the looks on their faces on Christmas morning when they open them.

My favorite part is the hair in Yoda's ears. LOVE IT!!

T-Shirts Everywhere!

Ryker is sentimental. He never wants to get rid of anything. Everything has special meaning to him...even t-shirts that are too small.

You know the t-shirts kids get at every sports camp, church camp, little league team, church program, and every other event in between? Yeah, he wants to keep them all. Forever.

He also thinks he can wear them. Forever.

He doesn't want me to pass them down to Cainan, or sell them at a yard sale, or give them away to needy children. I refuse to let him wear them anymore and I can't stand to have them piling up in the closet. Forever.


The T-Shirt Quilt

12 shirts, two yards of wide fabric for the strips in between and the backing, a roll of batting and some quilt binding. Tah-dah!

I think he'll either be super excited that he can keep his favorite shirts forever OR he'll be devastated that I cut them up. We'll see what happens on Christmas morning.

The 30 Minute Skirt

I made these two skirts for Kinley this year for Christmas. I still have to make the coordinating leggings and hair accessories but the skirts are the main attraction.The pink and orange one is just cotton with hidden seams but the blue one is made from leftover t-shirts, and since its knit I left the seams exposed.

Seriously. This is the easiest skirt I've ever made.

Three strips of fabric. One hem. One elastic waistband.

The hardest part is figuring out how long each piece should be, but Ashley at Make It and Love It has great diagrams and equations to help you get it just right.

Be sure to like her Facebook page to keep an eye on everything great she makes....and loves. )

Thursday, October 27, 2011


The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

My parents used to make a lot of cinnamon swirl bread when I was growing up and Povitica brought back fine memories of those steamy sweet loaves. Rolled thinner, folded up twice, and filled with cocoa powder and nuts in addition to the cinnamon and sugar it is just what the doctor ordered for a cold rainy fall day.

Once again my challenge went with me to Bible Study and the ladies all loved it. I ended up making one cinnamon sugar loaf, one traditional loaf, and two Nutella filled loaves. Reviews on the Nutella loaf were mixed but the traditional got rave reviews. I will definitely make Povitica again.

Tuesday, September 27, 2011

The 12 Hour Daring Baker's Challenge

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! I, of course, made my Wednesday Bible Study girls be the guinea pigs for this recipe, and I don't think they minded that at all. The smell of the buttery croissants in the oven was almost worth it in itself.

Even though this challenge was extremely time consuming it was very simple and took almost no ingredients. It's something anyone could do with a little advanced planning. My only complaint is that even the low estimate on the baking time turned out to be just a tad too long for my taste. I would have preferred my croissants to be just a tad less crispy on the outside, but overall they were delicious. Perfect with a side of berries on a cool September morning.

To get the recipe go to and try these flaky treats for yourself.

Thursday, July 28, 2011

Le Fraisier

Jana of Cherry Tea Cakes was our July Daring Bakers' host and she challenges us to make fresh fraisiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

This was another elegantly simple dessert to make. It is very pretty to serve and it is a delicious light cake with plenty of fresh summer fruit inside. Everyone who tasted my fraisier loved it! I'll definitely be making it again.

I had never heard of a fraisier before so I wasn't sure what I was in for. Turns out it is simply a chiffon cake filled with pastry cream and fresh fruit and topped with a thin layer of almond paste. I chose to fill mine with fresh blueberries and strawberries.

The only thing that I might do differently is skip the almond paste layer. While it made a beautiful smooth top the flavor was so strong that it completely overwhelmed the light and subtle lemon chiffon cake.

Overall I loved the look and the taste of this Daring Baker's Challenge, Le Fraisier.

To make your own fraisier go to for the recipe and helpful tips.

Monday, June 27, 2011

My Big Fat Greek Dessert

Erica of Erica's Edibles was our host for the Daring Baker's June Challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make baklava.

Yep, Baklava.

I've never made Baklava before and I generally don't enjoy eating it that much, add that to the fact that I've made my own puff pastry before I wasn't too hip on this challenge at first. However, the homemade phyllo dough was super simple to make and much less time consuming than the puff pastry AND the baklava was DELICIOUS!!

Really, this picture is horrible and doesn't do it justice at all but it was really, really good. There was enough of the honey syrup that it stayed very most and the sugar and nut filling was very sweet and rich. A small bite was plenty.

My first ever attempt at baklava got rave reviews, so if you'd like to try it for yourself you can find the recipe at . Oooompah!

Sunday, June 26, 2011

The Daring Baker's May Challenge

On the eve of the big reveal of the June Daring Baker's Challenge I suddenly realized that I never posted my May challenge.

It's a shame too because it was soooooo delicious.

Our May challenge was a marquis. Yeah, I'd never heard of it either. Basically it is a homemade chocolate mouse that you freeze. After it is frozen you cut it into cubes and then plate it in a bed of fluffy meringue that has been lightly torched. You then drizzle the whole works with some sort of caramel or sweet sauce and sprinkle it with nuts or chocolate nibs or coffee beans or something.

Sounds complicated, I know, but it really wasn't.

We had the freedom to use any flavor combinations we wanted as long as the mousse was chocolate. My first instinct is always to add raspberry but I've been there and done that so I decided to go a different direction.

Since we had to also do a sauce and some sort of nut I decided to do a Bananas Foster Peanut Marquis. Yep, I made bananas foster (bananas sauteed in butter, vanilla and brown sugar) and drizzled it over the top of the marquis and the torched meringue. Then I sprinkled on honey roasted peanuts.

It was a peanut butter banana chocolate extravaganza! The mousse thaws as it sits out but it retains its shape so it is a creamy decadent mousse on top of a crunchy meringue with gooey bananas and crispy nuts. Yummy!

Really, who doesn't like a dessert that requires a blow torch?

Wednesday, April 27, 2011


Last month I shared with you all my Bible Study's obsession with bacon. Well the girls in BS...Bible Study with a Side of Bacon couldn't be happier with this month's challenge. Yep, bacon.

Well technically... The Daring Baker's April 2011 challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make maple mousse in an edible container. And one of the suggested edible containers just happened to be a bowl made entirely of bacon!

So the Bible Study girls were treated to Maple Mousse in a Bacon Bowl. It was absolutely delicious and made a lovely sweet and salty mouthful.

The bacon bowls were slightly messy and tedious to make however, so I opted to make my already famous Pancake Muffins and fill them with a generous dollop of the maple mousse and top them with a crispy strip of bacon. Also delightful!

Prizes are actually being awarded to the person who came up with most original edible container. You can cast your vote now over at The Daring Kitchen. I don't know who I'll vote for but one of my favorites is definitely this "stack of pancakes and pat of butter" by the baker over at The Flirty Blog. Isn't it so cute? The pancakes are hollow and are filled with the maple mousse. And yes, those are bacon curls coming out of the top. I love it!

Sunday, April 24, 2011

Happy Easter


Sunday, March 27, 2011

...w/ a Side of Bacon

So I'm in this Bible study....

We meet every Wednesday morning. We study the Bible. We eat bacon.

I don't know exactly how it happened, but we all came together based on our shared love of Jesus Christ and one of his greatest creations....pork fat.

We've sort of become obsessed with bacon. We've made Bacon Brownies (more than once), Bacon Buttercream Frosting, Chocolate Bacon Cupcakes, Peanut Butter Bacon Cookies and Chocolate Bacon Cookies. There are rumors of Bacon laced Rice Krispie Treats in our future too.

If you don't believe me when I say that we are serious about our bacon just search for our group on Facebook. You'll find us under BS....Bible Study with a Side of Bacon. I'm not even kidding.

So when this month's Daring Baker's Challenge was a Meringue Coffeecake to be made with our own choice of fillings what else could I choose but bacon?

Yep. This is my Bacon Pecan Coffeecake and it is d-e-l-i-c-i-o-u-s if I do say so myself. The meringue gushing out of the edges looks a little weird, I'll admit, but it doesn't hurt the taste any.

The recipe was super easy and very versatile. I will say that it is much better fresh out of the oven than the next day but a quick nuke in the microwave and it revives pretty well. If you'd like to make your own pork flavored pastry you can find the recipe at

If nothing else just go check out the cool pics of all the different coffeecakes that everyone else made this month. And BS girls....I'll see you Wed. I'll be the one with the bacon. :)

Friday, February 25, 2011

Panna Cotta

The February 2011 Daring Bakers' Challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada DeLaurentiis recipe and Nestle Florentine Cookies. I decided to make two different kinds of panna cotta. I started with a chocolate panna cotta layered with a coffee gelee to create a yummy mocha dessert. My plan was to make them in some fluted individual molds and then turn them out to serve. That didn't work out because the gelee layer wasn't sturdy enough to stand up to being dumped out. Instead we just had to eat them out of the less than beautiful molds...but that didn't hurt the taste any.

I liked the flavor combination but I didn't think the chocolate panna cotta was quite as smooth in texture as the vanilla was; maybe because I used a cheap chocolate instead of buying the good stuff.

The second version I made was a vanilla panna cotta with a blueberry gelee. I got smart and just put them in some pretty little clear dishes instead of trying to unmold them. The vanilla panna cotta was DELICIOUS! It was completely smooth and creamy and WONDEDRFUL. I added real vanilla bean to mine to give it an even richer vanilla taste. The blueberry gelee was ok but it didn't really add anything besides color to the ultra super yummy vanilla panna cotta.

I will definitely be making panna cotta again. It was very easy and took very little time to prepare....aside from all of the time needed for chilling the layers.
The Nestle Florentine cookies were good too, nothing special, but good. They were also very easy to make and tasted particularily good with the mocha pnna cotta dish.

Here are the recipes we used for our challenge for those of you who would like to try it for yourselves.

Nestle Florentine Cookies

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

1. Melt butter in a medium saucepan, then remove from the heat.

2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.

3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

4. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

6.Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Chocolate Panna Cotta
Recipe adapted from Bon Appetit

1 cup (240 ml) whole milk
1 tablespoon (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
2 cups (480 ml) whipping cream (30+% butterfat)
½ cup (115 gm) (4 oz) sugar
¾ cup (145 gm)(5 oz) bittersweet or semisweet chocolate
½ teaspoon (2½ ml) vanilla extract


1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

3. Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.

4. Transfer to ramekins, or nice glasses for serving.

5. Cover and chill at least 8 hours, or overnight

Coffee Gelée
Adapted from a recipe in Gourmet Magazine

2 cups (480 ml) good quality brewed coffee
1/4 cup (60 ml) hot water + 2 tablespoons (30 ml) cold water
1/2 cup (120 ml) (115 gm) (4 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin
2 teaspoons (10 ml) vanilla extract


1.Place granulated sugar and 1/4 c. hot water in a small saucepan. Bring to a boil, stir until the sugar has dissolved.

2.Sprinkle gelatin over 2 Tablespoons cold water and let it soften 2 minutes or so.

3.Stir the coffee, sugar, hot water, and vanilla into a small metal bowl, add gelatin mixture and stir well until gelatin has dissolved. If pouring over Panna Cotta, be sure that this mixture is no longer hot, it will melt Panna Cotta if it is, let it come to room temperature.

Vanilla Panna Cotta

1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
*I added 1 inch of vanilla bean.


1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage. If you let it boil it will develop a very unattractive skin on top as it cools. You don't want that.).

3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Fruit Gelée
Recipe by Mallory

1 cup (240 ml) (230 gm) (8 oz) fruit (strawberries, raspberries, mango, blackberry, etc.)
3 tablespoons (45 ml) water
1/4 cup (60 ml) (60 gm) (2 oz) granulated sugar
1½ teaspoons (7½ ml) (3½ gm) (1/8 oz) unflavored powdered gelatin


1.Sprinkle gelatin over water.

2.Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

3.Remove from heat and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will also heat up your chilled Panna Cotta).

As always you can see pics of all of the panna cotta variations at The Daring Kitchen.

Monday, February 7, 2011

Cute As a Cupcake

I was recently asked to share a cake decorating/Valentine's Day idea. The cutest little cupcakes I've ever made were definitely these:Picture by Bake @ 350

I found the ultra rich, super yummy recipe at one of my favorite baking websites, Bake at 350. She basically made her very own Hostess Cupcakes....and so did I.

Picture by Bake @ 350

She wrote cute little Valentine sayings on each cupcake. I made them for my Project Runway finale party so mine had a sewing theme.

No matter what message they have on top a taste of these creamy filled chocolate cupcakes says "I Love You" to your special Valentines.

Homemade Hostess Cupcakes

(adapted from Food Network magazine, modified by Lovestoeat & then Bake @ 350)

For the Cupcakes

1 & 1/4 cups unbleached, all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon coarse salt

1 & 1/4 cups granulated sugar

4 ounces unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 teaspoons pure vanilla extract

2 large eggs, lightly beaten

For the Filling

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons pure vanilla exrtact

3 tablespoons heavy cream

1 cup marshmallow creme

For the Ganache

6 ounces bittersweet chocolate, chopped

1/2 cup heavy cream

1 tablespoon unsalted butter

2 teaspoons pure vanilla extract

For the Icing
1 stick unsalted butter

1 & 1/2 - 2 tablespoons milk

2 cups powdered sugar

1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.
Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
(They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

Happy Valentine's Day!

Tuesday, February 1, 2011

Snow Day Reversible Bag

The big ice storm led to a day of being stuck inside which inevitably led to sewing. On the top of my list was a cute reversible bag I found the free PDF for over at Sew Mama Sew.

I can use it with the flowery side out or... ...with the cool graphic print side out. All I have to do is un-pin the flower button and flip the whole thing inside out. Either way I've got the polka-dots!
Of course Kinley had to have a little one to match.

This is a close up of the three fabrics I used and my first ever attempt at making my own bias tape.
I should have put something else in the pic to give you an idea of the dimensions. The regular sized bag measures approx. 12 inches high and 14.5 inches wide at the top. Go grab your own free pattern and make one for yourself!

Thursday, January 27, 2011


The January 2011 Daring Bakers' Challenge was hosted by Astheroshe of the blog accro. She challenged everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

The basic idea was to make this special sponge cake that has a decorative design baked right into it and then wrap it around a multilayered, multi-textured dessert known as an Entremets. (Think trifle but not chopped into little pieces.)

I used a laser cut scrapbooking design as a stencil for the design on the outside of the sponge. Unfortunately it was so subtle that it didn't translate very well on the outside of the dessert. Next time I think I will pipe a more definite design.
I chose to do a vanilla sponge cake and wrap it around layers of brownie, vanilla pastry cream, raspberry jam, and chocolate mousse and top all of that with chocolate ganache, whipping cream and raspberries.

The result was outrageously delicious!!! I really think this is my favorite Daring Bakers' Challenge of all time, closely followed by the cream puff sculpture. While this dessert looks totally complicated it is really just several components put together. It took me about 3 hours start to finish, but it by no means has to be completed all in one day.

I highly recommend this dish to anyone with a sweet tooth. The flavor combinations are endless. Make it for your next party and you'll be raking in the compliments all night.

To see what everyone else did and to get the complete recipe for the biscuit joconde (the fillings are up to you) go to The Daring Kitchen.