Grant's Birthday Cake

Boxed cake mix - classic white and devil's food - with homemade marshmallow creme filling and frosted using Wilton's Classic Buttercream (also known as Decorator Icing). I just finished a 4 week Wilton Course and was ready to try out my new skills.

Wilton Decorating Icing

1 cup shortening - use the cheap stuff
1 tsp flavoring - I add 4 tsp because it tastes better, use all one flavor or mix and match
7-8 tsp water - or milk, cream, juice, flavored syrup, flavored coffee creamer, etc.
1 tbsp meringue powder - optional but it helps the frosting to crust over, better for decorating
1 pound sifted powdered sugar - either use a 1 lb package or weigh it out, measuring by cups will be off

Cream shortening. Add flavoring and liquid. Mix together on low speed. Add meringue powder and powdered sugar and mix together on low speed. Do not hurry or use a higher speed - you want a smooth and dense product.

I add color during the liquid phase if I want something intense. You can add it once the frosting is all mixed too - liquid colorings will give you pale colors while gels and pastes will give more intense colors. This icing also dries darker. If you want black frosting start with a chocolate base.

This is STIFF consistency icing. Use it for roses.

MEDIUM consistency - add 1 tbsp of liquid. This is for borders, most flowers, etc.

SOFT consistency - add 2 tbsp of liquid. This is for icing the cake and doing writing.

How to read a coupon

Ever wonder how a register in the store knows what to do with a coupon? This blog entry is very informative. If you are serious about saving money it is good to know the ins and outs of doing so.

What is a coupon? Simply put, a coupon is a piece of paper that entitles the bearer to receive a discount on a purchase. Some go so far as to call it a consumer's contract with the manufacturer, so it's important to understand the components that comprise a coupon and how they affect our usage of them as informed consumers.

And of course our ultimate goal is to be informed consumers so that we can spend our money wisely while adhering to a manufacturer's intended coupon use.

Components of a Coupon

:: Expiration Date -- Almost all coupons currently available will have an expiration date clearly labeled on the coupon and officially expires at 11:59 p.m. on the date printed on the coupon. You may find coupons from a few decades ago that have no expiration date. If you should stumble across some of these coupons, stores should still accept them provided the product is still being manufactured.

:: Value -- This conveys how much the coupon is worth, as well as how many products need to be purchased to qualify for the discount.

:: Image -- The image pictured on the coupon may or may not include all of the products eligible for the coupon savings. Inexperienced cashiers (and husbands in my case, LOL) may incorrectly assume that a coupon may only be redeemed for the item shown, but it's actually the coupon terms that dictate what products the coupon may be redeemed with.

:: Terms -- The terms or "fine print" of a coupon are what dictate what a coupon may be used for and are arguably the most important component. Key criteria you want to pay attention to are:

• Limit one per purchase. -- Each product in an overall transaction is considered one purchase. A coupon with this language indicates that you may use one coupon per qualifying item in a transaction. Example: You have three $0.50/1 Ortega product coupons with the per purchase wording. You may purchase three Ortega products and use three coupons.

• Limit one per transaction. -- This indicates that only one like coupon may be used in a single transaction. Example: You have three $0.50/1 Ortega product coupons with the per transaction wording. You may purchase three Ortega products, but you would only be allowed to redeem one coupon. In this instance, I'd advise that you split your purchases up into multiple transactions if possible.

• Limit one per customer. -- One per customer means only one redemption is allowed per person, period. Sure you may be able to circumvent this by returning on a different day, but abusing coupons in this manner may make manufacturers think twice about offering them in the future. Note that most stores will consider each member of your family a customer.

• Not valid on travel/trial size. -- If a coupon does not have this language and does not have any language describing specific sizes the coupon is intended on, then you are perfectly within the terms to redeem these coupons on travel or trial sizes of the products described. This is a fantastic way to try new products!

• Do not double. -- The do not double wording is the one exception to the terms dictating coupon usage. Coupons that specify "do not double" will still double automatically at most stores, provided the first number in the barcode is a 5. This is because the store is offering the discount on the doubled portion, so it's at their discretion to allow the doubling. If the barcode starts with a 9, the coupon will not double automatically.

:: Barcode -- You can actually garner a lot of information from a coupon barcode. Some information can be useful in determining how a coupon should be used. However, decoding coupons for the purpose of using them on items other than those dictated in the terms is illegal and will not be promoted here on Deal Seeking Mom.

• Number System Character --The NSC number on a manufacturer's coupon will always be a 5 or a 9 (or possibly 99). As I mentioned previously, coupons that start with a 5 will double automatically according to a store's double coupon policy even if the coupon states "do not double." Coupons that start with a 9 will never double automatically. If the coupon starts with any other number, it is a store coupon and eligibly for coupon stacking as applicable. Note that you may find coupons that start with a 5 or a 9 that says "redeemable at" or have a store logo on them. This is suggestive marketing. These are still manufacturer coupons and should be redeemable anywhere.

• Manufacturer Code --This number corresponds to the manufacturer's code will correspond to the first five digits on the UPC code of a product.

• Product Code --The product code is comprised of the family code and the value code. The first three digits are the family code and indicate the family of products the coupon is valid on. The number of zeroes in this code specifies how specific the coupon is. All zeroes would indicate all products, one or two zeroes is more specific, and no zeroes would indicate a very specific product. The last two digits indicate the value of the coupon. You can Google to find the codes and their corresponding values, but 00 and 01 are the most important to keep in mind. A value of 00 instructs the register to "beep" for manual input, and a value of 01 indicates a free item and will prompt the cashier to enter a product value.

• Check Digit -- The check digit is calculated based on the other numbers in the barcode and is a safeguard that verifies that a coupon has been scanned correctly.

Fascinating stuff, isn't it? I think so at least. Up next I'll be sharing information about the coupon redemption process from the manufacturer's point of view.

From Deal Seeking Mom.

Applesauce Cake

I got into canning during the summer of 2008 and love it! Applesauce is so easy to make and put up...and cheap. Here's a great way to use it.

Stone Fence Applesauce Cake

• 3/4 cup butter or margarine

• 1 cup granulated sugar
• 1 1/2 cups brown sugar, firmly packed
• 2 eggs
• 2 1/4 cups applesauce
• 3/4 cup shredded raw carrots
• 3 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 3 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons allspice
• 1 1/2 cups walnuts, coarsely broken
• 1 1/2 cups raisins

In large mixing bowl, cream butter until light and fluffy. Gradually beat in sugars. Beat in eggs. Measure flours into a bowl. Add soda and spices and mix well. Add these dry ingredients alternately with applesauce and carrots. Fold in walnuts and raisins. Pour batter into a greased and floured tube or bundt cake pan. Bake at 350 degrees for 1 hour and 20 to 30 minutes, or until tests done. Cool in pan for 5 minutes and unmold. Cool thoroughly before cutting into thin slices. Serve sprinkled with confectioners sugar.

NOTE: Cake could also be baked in two loaf pans, if desired.

Teriyaki Sauce

My husband is the hardest to please and he won't stop RAVING about this sauce.


Teriyaki Sauce
Step 1 First, get some soy sauce, but not just any. Make sure it is Kikkoman soy sauce or a similar tasting kind. Not all soy sauces are the same. Some taste distinctly different. I once bought some La Choy soy sauce one time and almost gagged. It was disgusting - tasted like a cup of watery flour with salt. Just get a large bottle of Kikkoman soy sauce and you'll be safe.

Step 2 Pour 2 cups of the soy sauce into a blender. Then put about a cup of brown sugar in. Therefore, the ratio of soy sauce to brown sugar is approximately 2:1. You can very this based on your taste. And that's the key - it really depends on your own personal taste. So, you'll need to do some investigating.

Step 3 Peel some fresh ginger and put about a 1/2 cup of it into the blender. Again, it depends on your taste as well. Peel 2-3 cloves of garlic and put that into the blender too.

Step 4 Blend all the ingredients together until you have a very smooth (fine) consistency. Try taste testing after you're done and add more of any one ingredient based on your personal taste.

Step 5 As an alternative, you can also add some green onions and sesame seeds. The sesame seeds would not be added to the blender; they would be added afterwards almost like a garnish. Those seeds don't do much for me, so, I usually leave them out.

Read more: How to Make Teriyaki Sauce Like they do in Restaurants | eHow.com http://www.ehow.com/how_2288728_sauce-like-they-do-restaurants.html#ixzz0vCAw2WZu

Busy!

I've not been keeping up on this as I had planned. So there are a bunch of posts to come. Stuff I've made recently that tastes wonderful! A few random posts with information I want to pass on to others. Thanks for reading :)

Homemade marshmallow creme

I made Whoopie Pies tonight and found no marshmallow creme in my pantry. So a recipe searching I went. Great results and very simple. I do recommend a stand mixer.

Homemade Marshmallow Creme

• 3 egg whites (or use meringue powder)
• 2 cups light corn syrup
  
• 1/2 tsp salt
  
• 2 cups confectioner's sugar
• 1 Tbsp vanilla extract

In a large bowl, combine egg whites, corn syrup and salt. Mix with mixer on high speed for 10 minutes (or until thick). Add in icing sugar. Beat on low speed until well blended. Add vanilla and mix until blended. It's now ready to use or store. This recipe may be frozen for later use. Remove from freezer and stir until fluff is mixed. It can be kept in the refrigerated for up to 1 week. Stir well with a spoon before serving

From GroupRecipes.

Mashed-Potato Pancakes

From Everyday Food April 2010 by Martha Stewart Living.

2 c mashed potatos
1 egg
1/4 c Parmesan (or more)
Salt and pepper to taste

Combine. Cook in a skillet with oil - 1 tbsp or so. I used a small ice cream scoop to portion out the mixture. I flattened it between my hands slightly before placing in the pan. Cook 3 minutes per side or until golden - depends on the heat of your oil. Serve immediately.

The outside is crisp and the inside is soft and delicious!

A Homemade Gourmet kind of weekend

The weekend has been busy so far and we've gone out to eat. I got some organic boneless chicken breasts at New Seasons for $3.99/pound and made up a few of Homemade Gourmet's 4 Meals in 4 Minutes that I enjoy. Into the freezer went 2 bags of Mediterranean Chicken and 1 bag of Basic Garlic Basil Chicken. In the Crock Pot today I made Chicken and Mushrooms. It smells wonderful! I used boneless chicken breasts, left out the tapioca, and will serve it over rice. The recipe doesn't say what to do with the onion so I added it to the vegetable mixture under the chicken. The breasts cook faster than the thighs so allow 6 hours.

Chicken and Mushrooms from Homemade Gourmet
1 pound fresh mushrooms, sliced
1/2 cup carrot, chopped
1/4 cup dried tomato pieces, optional
1 cup low sodium chicken broth
3 tablespoons Homemade Gourmet® Garlic Basil Seasoning
3 tablespoons quick cooking tapioca
3 pounds chicken thighs, (2 pounds, boneless)
3 cups cooked rice or noodles, prepared
1 medium onion, chopped

Directions
1. In a slow cooker, combine vegetables. Pour chicken broth over vegetables.
2. Sprinkle with Garlic Basil Seasoning Mix and tapioca. Place chicken on top of the vegetables.
3. Cover and cook on low 7-8 hours or on high 3-4 hours.
4. Serve over rice or noodles.

Carrot Cake with Lemon Cream Cheese Frosting

I found a bag of baby carrots lurking in the back of the fridge. Instead of grating them I decided to dice them. No nuts to be had so those got left out this time.

Cream Cheese Frosting:
4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice

Carrot Cake:
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Directions
Preheat oven to 350 degrees F.

Cream Cheese Frosting:
In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.

Carrot Cake:
In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

From FoodNetwork.com (here's the original)

Beef and Guinness Stew

Tonight for dinner we had the stew that I made over the weekend. I think of stew as the perfect winter meal. I made a few minor changes. I put in no raisins or caraway. We do not care for sweet main meals and I had no caraway. In lieu of parsnips and turnips I used diagonal slices of celery and quartered red boiling onions. There is a lot of onion in the dish but it is not overwhelming at all. I had Guinness Stout on hand and used that.

Ingredients
2 tablespoons canola oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, less-sodium beef broth
1 (11.2-ounce) bottle Guinness Draught
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

From Cooking Light March 2010