Speaking of food....my tip of the week is about cake!
Anyone who knows me well knows that I can't stand a dry piece of cake, or chicken, or anything for that matter. So I've always taken my cake out of the oven at least 5-10 min. before it's really done. It always turns out soooo moist and delicious. Unfortunately, the frosting always looks like a mess! Frosting a super moist cake, cooled completely or not, is not an easy feat. So....
I've heard of freezing cakes before you frost them. I had no doubt it would work, I mean, it makes sense. You freeze it, there aren't any crumbs or moistness to be pushed around by your frosting knife. BUT, will it still be moist after freezing it?? That was my hesitation. Well, turns out, it works like a charm! Just bake your cake, cool, then cover and freeze. I left mine in overnight. Take it out, frost it, then let it warm to room temperature (didn't take long...maybe 45 min.) and Voila! Moist cake that even looks pretty :)
|Clairsy also enjoyed the fruit of my "labor"....notice her in the back round of the last pic. haha.|
My project this week was this:
I found this table last summer in the ACC campus laundry room with a sign on it saying, "please take." It was just a plain table, natural wood color all over. I had originally painted the legs with a sort of limabean green, but have since changed my mind on that color. I decided to paint this in the same color as the shelf I posted about before. Seeing as how they are living in the same room, I thought they should probably match. I also stained the table top and drawer to a darker oak. Bad picture (I realized I had no picture as I was writing this, so I went and took one), but I love how it turned out!
My Recipe of the week is this:
|I tried it this way first. Roasted chicken, red onions, mushrooms, fresh cilantro, lime juice, cumin, and light mayo. It was absolutely mouth watering! I served it over Ruffles Low Fat potato chips....I'm a sucker for crunchy, salty things.|