Monday, January 24, 2011
Recording BPF Piano 1.23.11
A blustery, cold eve it was! While trying to squeeze takes in between cranking cars and whining dogs, we managed to get some great tracks on my lovely baby grand.
Friday, January 21, 2011
Saturday, November 27, 2010
Wednesday, November 24, 2010
21 GF Chocolate Cake
EASY!!!
21 ounces pie filling (I like cherry or blueberry)
21 ounce Pamela's GF Chocolate Cake Mix (pink package)
2 eggs, beaten
1 1/2 cup water
Mix all together. Bake in 375 degree oven for an hour or until toothpick comes out clean!
Frost with your favorite frosting (or not) after cooled.
21 ounces pie filling (I like cherry or blueberry)
21 ounce Pamela's GF Chocolate Cake Mix (pink package)
2 eggs, beaten
1 1/2 cup water
Mix all together. Bake in 375 degree oven for an hour or until toothpick comes out clean!
Frost with your favorite frosting (or not) after cooled.
Friday, November 19, 2010
Note On Tattoos
Lots of people coming to me wanting tattoos! Yay! I've just been slacking. To those peoples, I apologize. I REALLY want to do them, just finding the focus has been difficult. Keep bugging me. Keep bugging me. Keep bugging me!
Thursday, November 11, 2010
Apple, INC. Won't Let Me Choose!
I recently got an iPhone, if you don't know. I love it. It's great. I'm the kind of person who frequently likes to check little bits of information and therefore love to have the internet literally in the palm of my hand. (It works pretty well as a phone too. *smiley*)
As an internet user AND web designer, I'm am more than frustrated that Apple has blocked flash scripting. My current site redesign to accompany my new music CD (release date TBA) features a flash menu bar. Here is the sister site (for my artwork) with flash menu, but WILL be changed in the future:
MY ARTWORK WEBSITE
In the interest of usability, I am FORCED to reconsider this design choice. I am FORCED to change my site design. This crushes the artist in me. No more cute, pulsing menu roll-overs. :(
As an internet user AND web designer, I'm am more than frustrated that Apple has blocked flash scripting. My current site redesign to accompany my new music CD (release date TBA) features a flash menu bar. Here is the sister site (for my artwork) with flash menu, but WILL be changed in the future:
MY ARTWORK WEBSITE
In the interest of usability, I am FORCED to reconsider this design choice. I am FORCED to change my site design. This crushes the artist in me. No more cute, pulsing menu roll-overs. :(
Sunday, October 31, 2010
GF Apple-Spice Cake with Caramel Cream Cheese Frosting sprinkled with Pecans
Cake:
1 1/2 cups butter (3 sticks) room temp
3 cups sugar
2 Tablespoons molasses
6 eggs
24 ounces white rice flour (one small bag) or about 3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon sea salt
2 Tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup sour cream
1/4 cup rice milk (or regular)
6 small apples, peeled and shredded
1 Tablespoon GF vanilla extract
Frosting:
14 ounce bag caramels
1 pint (reserve 5 Tablespoons) heavy whipping cream
1 teaspoon GF vanilla extract
8 ounces cream cheese, room temp
1 cup pecan pieces
Prepare cake:
Preheat oven to 375 degrees.
Cream butter and sugar. Add eggs one at a time, then molasses, sour cream, vanilla and rice milk until combined. Slowly add half of the rice flour until combined. Add spices, baking soda, salt, and xanthan gum. Add remaining rice flour until combined. Add shredded apple. Pour in greased 9X11 pan or greased rounds for layers. Bake for an hour or until tooth pick in center comes out clean. Let cool.
Prepare frosting:
Combine unwrapped caramels and reserved 5 Tablespoons of whipping cream in a saucepan over low. Stir over low heat until caramels have melted. Add in cream cheese and whisk until combined. let cool.
Beat the remaining whipping cream in a seperate bowl until stiff peaks form. With mixer on high, slowly add caramel mixture to whipped cream. Whip until combined and thick (up to 15 minutes, depending on how cool your caramel is.) Frost the cake. Sprinkle with pecan pieces. Serve with spiced pumpkin ice cream or vanilla ice cream if desired.
1 1/2 cups butter (3 sticks) room temp
3 cups sugar
2 Tablespoons molasses
6 eggs
24 ounces white rice flour (one small bag) or about 3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon sea salt
2 Tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup sour cream
1/4 cup rice milk (or regular)
6 small apples, peeled and shredded
1 Tablespoon GF vanilla extract
Frosting:
14 ounce bag caramels
1 pint (reserve 5 Tablespoons) heavy whipping cream
1 teaspoon GF vanilla extract
8 ounces cream cheese, room temp
1 cup pecan pieces
Prepare cake:
Preheat oven to 375 degrees.
Cream butter and sugar. Add eggs one at a time, then molasses, sour cream, vanilla and rice milk until combined. Slowly add half of the rice flour until combined. Add spices, baking soda, salt, and xanthan gum. Add remaining rice flour until combined. Add shredded apple. Pour in greased 9X11 pan or greased rounds for layers. Bake for an hour or until tooth pick in center comes out clean. Let cool.
Prepare frosting:
Combine unwrapped caramels and reserved 5 Tablespoons of whipping cream in a saucepan over low. Stir over low heat until caramels have melted. Add in cream cheese and whisk until combined. let cool.
Beat the remaining whipping cream in a seperate bowl until stiff peaks form. With mixer on high, slowly add caramel mixture to whipped cream. Whip until combined and thick (up to 15 minutes, depending on how cool your caramel is.) Frost the cake. Sprinkle with pecan pieces. Serve with spiced pumpkin ice cream or vanilla ice cream if desired.
Subscribe to:
Posts (Atom)
Posts
