Over the Kitchen Counter: Angie's Place for Cooking and Crafts

Honey Pecan Coffee Cake

This Honey Pecan Coffee Cake is super moist and the honey flavour really comes through - I guess because there is a whole cup of liquid honey in the recipe!

I used my wonderful Georgia pecans so they were super fresh and delicious in this cake.  I was surprised that the recommended pan was only an 8-inch square since it seemed from the ingredient list to be too small (a cup each of butter, honey, milk...plus 2 eggs and 2 cups of flour!)  Sure enough, the edges of the cake did rise up above the pan (and got pretty dark in the oven) and the cake pieces were huge!  I cut the cake into 9 pieces (after trimming off the edges) but the recipe says the yield is 6-8 servings.  Therefore, you could definitely get away with using a 9" pan or even a round bundt pan (which actually was shown in the accompanying photo in the book...hmmm....I wonder if there was an error in the written directions regarding the pan size?  Perfect example of when to make a notation on a recipe.)

Honey Pecan Coffee Cake

1 cup milk

1 Tbsp lemon juice

1 cup butter, softened

1 cup liquid honey

2 eggs

1 tsp vanilla

2 cups all-purpose flour

1-1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

Streusel Topping:

1 cup pecans, chopped

1/2 cup brown sugar

1 tsp cinnamon

1/4 cup butter

Preheat oven to 350 degrees F. Grease an 8" cake pan**. Stir lemon juice into milk, set aside. Cream butter with honey until light and fluffy. Beat in eggs and vanilla. Sift flour, baking soda, salt and cinnamon. Add to creamed mixture alternating with milk mixture. Combine streusel ingredients. Pour half the batter into prepared pan. Sprinkle with half the streusel mixture. Add remaining batter. Top with remaining streusel. Bake about 1 hour or until done.

** See above for notation about pan size.

Rosette Happy Birthday Card

Oh my gosh, these paper rosettes are so much fun to make!  I saw a tutorial by CreativeLadyBug on how to make them here and once I made one, I knew I would make more!  I still need to practice getting the rosette transferred perfectly onto the base, but this was my very first one!

I used Blushing Bride card stock and dsp for my card base and layer and folded the rosette out of Pear Pizzazz card stock.  Using my Martha Stewart score board made it very quick and easy to mark the lines for the accordion folds.  I attached the rosette with hot glue to a scalloped circle I punched out of matching card stock.  I then punched another scallop for the front (which covers the hole in the centre).  I layered pink and white circles and stamped the Happy Birthday from the Think Happy Thoughts stamp set.  I used a white gel pen to add some dots and a pink rhinestone in the middle of the stamped flower.  I think the card is so sweet but I'm pretty sure it's not going to fit in an envelope!!

Night at the Museum Scrapbook Page

 
Here's the scrapbook layout I made of photos taken at the Museum of Natural History in Washington.  We had 'sold' the visit to the kids on the basis of the museum being the location of the Night at the Museum movie...so I was pretty happy to see the big dinosaur front and centre!  I loved the exhibits and took lots of photos, divided into sections of bones, rocks, and jewels - can you guess which was my favourite?

There is not much to explain on this simple 2-page spread, other than to mention that the title was cut on my Cricut using the Spooky Font from the Happy Hauntings cartridge for the 'Night' and the Shadow font on the Calligraphy Collection cartridge for the rest.  The bones on the journal box are from the October 31st Solutions cartridge.  I used the Drippy Goo border punch on the centre designer print paper and the Circle Custom Cutting System to cut my photo and mat.  I didn't need a lot of embellishment - the photos are pretty attention-grabbing by themselves!

Lemon Filling

This quick lemon filling is perfect to use in a Lemon Cream Cake but of course you can use it between the layers of any cake you wish.  The recipe yields about 1-1/2 cups so it is the ideal amount for either an 8" or 9" cake without leftovers.  (Although it is delish right off a spoon or spread on toast!)  Make sure to cool the filling before spreading it on your cake...but it's best to use it soon enough that you don't have to refrigerate it because it does get rather thick and gelatinous once cold (makes it more difficult to spread).  I'll share the recipe for a Lemon Cream Cake next week!

Lemon Filling

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

1 cup cold water

1 egg, slightly beaten

2 Tbsp lemon juice (fresh)

grated rind of 1 lemon

2 Tbsp butter

Pink Gel Coat

If you don't want to hear about another manicure product review, you won't want to read the rest of this post!  For those of you who are interested, I thought I would share my impressions...

I recently purchased and tried a new nail product: Pink Gel Coat by Perfect Formula.  I once again lucked out and caught the 'show stopper' at the Shopping Channel.  (I swear I don't sit around watching it - I truly just happen upon these great products by chance while channel surfing! lol!)  This nail strengthener usually sells for CDN$29 on its own (US$30 on-line at Sephora) and I was able to get it, plus a bottle of the My Favourite Top Coat and three bottles of coloured polish, for $36.50!  I chose the sheer set of polishes (they also had a bold collection) and when I went back to check the names of the colours I ordered, they were actually sold out!  Now the special 5 piece set is selling for $49 so I definitely got a good deal.  I'm really excited to try that upper bottle of colour - I think it's called Mystic or something - it's really pearl-y and such a pretty shade!

What drew me to this product was the fact that is contains a brightener to bring out the natural colour in the nail bed and filter out any yellow appearance in the nail.  Because I have been wearing coloured polish alternating with my French manicure, and even though I use a base coat, I have noticed a yellow tinge to the nail bed.  I read tons of reviews about the Pink Gel coat and the majority were overwhelmingly positive.  When using it on bare nails, they immediately appear healthier and manicured.  It makes the pink pinker and the white, whiter!

I just used it for the first time as the top coat to my French manicure (I didn't use the Essie Mademoiselle this time).  It is really cool: the yellow disappeared and my nails definitely took on a healthy glow.  It's almost like there is a blue undertone in the polish which cancels out the yellow.  (I've seen that effect in make-up, with a yellow concealer to mask blue veins and shadows under the eyes...).  The Pink Gel Coat also finished as a nice, glossy top coat.  The only thing I noticed was that it took a little bit longer to dry than the other products I've used and apparently, if you use it as a top coat over coloured polish, it will slightly change the appearance of the colour.  I also found the brush to be a bit longer than I'm comfortable with...it will take a few times using it to get used to the length.  I only applied one coat as directed and I will add another coat each day until I remove it.  The directions say to remove it once a week with regular polish remover...I will see if it lasts that long.

I will do a follow-up post regarding the performance of this product (as well as the coloured polishes and top-coat when I get around to trying them).  At $30 a pop, you want to make sure it is a valueable item for the money.  The reviews I read did indeed say it was worth it but I guess I will find out for myself!

The Perfect Formula packaging says that the Pink Gel Coat is the 'ultimate product to thicken thin weak nails and make them strong, hard and beautiful'.  I am still using the Nail Tek as my base coat and T.I.P.S. as a cuticle treatment.  I have achieved the look I wanted with my nails (although I did break my thumb nail a while ago! :( ...but I've been using quite a few different products so I can't identify one particular one that did the trick!  There are too many variables in this unscientific study but since I'm getting the results I want, I'm just going to keep on doing what I'm doing!  I have developed my own system of nail treatment and care and, just like maintaining a healthy diet or exercise program, is it finding what works for you that matters!  Happy manicuring!

Touch of Kindness Stamp Set & Baker's Twine

 
I'm really looking forward to making something cute with the new Stampin' Up Baker's Twine and Touch of Kindness stamp set - both are available in the Summer Mini.  I bought the twine in all 3 colours: Cherry Cobbler, White, and Early Expresso.  The stamp set shown is the clear-mount version but it comes as a wood-mounted set as well.  I like that it has an image which co-ordinates with the Scallop Punch (and leaves room in the centre for either an image or sentiment - lots of versatility with that one! and it works with the stem as a 2-step stamp)...and the cat in the set is adorable - it will be fun to colour.  I haven't coloured in a while so it will inspire me to break out the water colour pencils or wonder crayons again!  There are some great greetings in this set too - they'd work on the outside or inside of a card.  Sounds like I have a lot of options with this multi-purpose set so I'd better get to it...lucky for me it's Saturday!

Filo Dough

Have you ever baked with filo (phyllo/fillo) dough?  It is paper-thin flour dough that comes in sheets and is used for creating desserts and savoury dishes by layering the dough, usually brushed with melted butter, and then adding a filling in between the layers or folding or rolling the layers over the filling.  Filo can be made at home but it is rather difficult and since it is now readily available at the supermarket, buying it commercially made is the easiest way to add this wonderfully thin and crispy pastry to your repertoire.  It is very versatile and once you get the hang of working with it, it is an easy way to make show-stopping recipes!  It is easy to store a box of filo sheets in the freezer and then thaw it overnight or for 4 hours on the counter before using it.  While working with the dough, which is quite delicate and tears easily, it is best to keep the filo covered with a damp cloth as you prepare each layer.

I absolutely adore baklava, which is a super-sweet pastry of layers of filo filled with nuts and honey and filo dessert cups filled with fruit and cream or baked apples are also delicious.  One of the easiest recipes I have using filo is Apple Srudel with Filo Dough - it is super simple to make and so scrumptious!  I will share the recipe with you next week.  In the meantime, look for a box of filo/phyllo/fillo pastry in the freezer section of your grocery store (usually where the frozen pie crusts are located) and grab some tart Granny Smith apples (about a pound of them), and you'll be all ready to make an easy apple strudel with me!

Truffle Brownies

 
I hate to waste anything so when I had some left over coffee in the pot I knew I could find a recipe that would use it up.  Time for another brownie recipe from the '101 Best Brownie Recipes' book: Truffle Brownies, which as luck would have it, called for 1/3 cup of brewed coffee.  The brownies were so simple to make and the end product was very fudgey and dense.  After melting the chocolate and butter in a double boiler, I added the coffee.  Then when that mixture cooled, I beat it into to the creamed egg and sugar mixture and stirred in the flour by hand.  So easy!  Everyone loved them and I will definitely be baking them again! 

 

Truffle Brownies

1-1/2 cups semi-sweet chocolate chips

2/3 cup butter

1/3 cup brewed coffee

3 eggs

1-3/4 cups sugar

1 cup flour

powdered sugar

Preheat oven to 325 degrees F. In top of double boiler, melt butter and chocolate. Stir in coffee until blended and cool. In bowl beat eggs until foamy. Add sugar and beat on medium for 2 mins. Reduce speed and beat in chocolate mixture. Stir in flour. Spread in greased 13x9" baking pan. Bake for 45 mins. Cool on wire rack. Cut in squares and sprinkle with powdered sugar.

thanks so much kraft card

 
I really like the natural look of this card.  The base is kraft card stock and the white and vanilla are from the Naturals collection by Stampin' Up - they have slight flecks making them more rustic looking.  I embossed the white layer through the Cuttlebug for a wood-grain finish and distressed the vanilla layer with the Distrez-it-All machine.  I stamped the image from the Pocket Silhouettes stamp set once and then shifted it slightly and stamped again on each side without re-inking.  I also sprayed this part of the card with Glimmer paint.  I added the piece of ribbon and three brads.  I always have a hard time spacing the brads perfectly even though I pierce the holes first using the piercing tool and the mat pack template.  Once I get the brads in place they always shift a bit making them off-centre...any tips for preventing that?

Lucky Day Scrapbook Page

 
I wanted to try out my new Blossom Place 'n' Punch Maker from Creative Memories and this is the layout I came up with.  I punched the blossom on the upper corners of my blue base card stock and then cut out the flowers from some patterned paper and placed them under the 'window'.  The punch works well but I had a bit of trouble figuring out how to align the second blossom in the matching location on the opposite side.  I ended up holding the paper and punch together up to my lights so I could see where the cut would be but then trying to set it down without the paper moving, and getting the top part of the punch on it exactly, was tricky.  The magnets are so strong on the punch that the two pieces really snap together, and that can move the paper.  It's possible to shimmy the card stock back to its place but overall I think it would just be easier to make more randomly placed punches rather than try to line everything up perfectly.  I think I could do a lot of cool things with this punch (as well as the postage stamp one), I just have to spend a bit of time experimenting with it.

I cut a large scalloped background using the cut on the Stamping Cricut cartridge (it's a frame but I just hid the centre cut using my Gypsy).  I also cut the title 'Lucky Day' from the same cartridge - twice, so I could off-set the two and make a shadow effect.  I cut the tag for a journal box from the Tags, Bags, Boxes & More cart and then used the Blossom punch again on the bottom corner to add a flower underneath.

Happy first day of summer!!