Nothing gets me more excited then seeing the bright, festive, colors of spring popping up after a long and dreary winter. My heart jumps when the snow begins to melt, and the cherry blossoms on the trees start to come in bloom. For me, spring always brings a new hope to my life. Probably because I turn one year older, and I tend to always reflect on the last year of my life, and hope for whats next to come.
Cream Cheese Whip Cream Frosting Recipe:
2 pkg. Cream Cheese (room temperature)
2 C. Heavy Whip Cream
1 t. Vanilla
2 C. Powder Sugar
In a mixing bowl I whipped my whip cream until it formed into soft peaks. Then I added my cream cheese a little at a time mixing it into the whip cream. Once it was incorporated I added my vanilla and powder sugar and mixed it into the frosting. You might not need two cups of powder sugar. I mixed it until it became a easily spreadable frosting. It was a little thicker then the mousse, but not much. I love how it turned out that. It was an experiment, but it had a great flavor and was very light.
For the grass, I used super fine coconut. Put it in a plastic bag with some green dye. Then I sealed the bag, shook it up, and I had my green grass!
I had a lot of leftover cake mix, mousse, and frosting when I was done. So I made little shot glass samples for each table setting for everyone to sample.
HERE. Although I do make homemade rolls very similar to this, a good friend of my Mothers made these for her for her Birthday. They were simply divine!
HERE! I could give you the actual link, but I want you to see my friends amazing woodland birthday party!
Vanilla Bean Creme Brûlée
1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla bean extract
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.