I'm Candi! I'm a stay at home reformed Christian Mom to 4 kids and a wife to a husband of 11 years. We homeschool 3 out of our 4 children and love every minute of it.

Sunday, July 18, 2010

Upcoming CSN review

I just love CSN. This will be my second review for them and i can't say enough good things about this company. They sell anything you could need. One thing i was surprised to find there is a huge selection of educational supplies. Including my favorite Learning resources.

CSN Stores carries just about anything and everything you need! CSN Stores has over 200 different stores to choose from and over 1 million items, including beautiful dining room tables, and cookware. They offer competitive pricing that you can't find on other retail online stores.

Keep an eye out in the next couple of weeks for a new review sponsored by CSN Stores

Saturday, July 17, 2010

Red Velvet Cheesecake with wipped Cream Almond Topping

This cake is so good! I first had it at Cheesecake Factory and knew it could be created at home. And it can, for a fraction of the price!



3 8-oz pkgs cream cheese - room temperature

1-1/3 cups sugar

3 Tbs cornstarch

1 Tbs vanilla

3 eggs

2/3 cup heavy cream

Red Velvet Cake

2 Tbs butter - softened

2 Tbs shortening

3/4 cup sugar

1 egg

1 Tbs unsweetened cocoa powder

1 oz red food coloring (a small bottle)

1 cup + 2 Tbs flour

1/2 tsp salt

1/2 cup buttermilk

1/2 tsp baking soda

1-1/2 tsp white vinegar

1/2 tsp vanilla

Cream Cheese Icing

8 oz pkg cream cheese - softened

3-1/2 to 4 cups powdered sugar

1/2 cup butter

1/4 cup heavy cream

1 tsp vanilla

1/4 tsp salt


Spray two 9” round cake pans generously with PAM. Trace bottoms of pans onto parchment paper, cut out, and place in bottom of pans. Set aside.

For the cheesecake: Cream together cream cheese, sugar, and cornstarch with mixer. Add eggs and vanilla - beating until smooth. Add cream & beat in just until combined - don’t overmix. Pour into one of prepared pans. Bake at 350 degrees for about 1 hour and 15 minutes - watching closely near end of baking time. Cool at room temperature, then place in refrigerator for about 2 hours. Run knife around outer edge, tapping pan to remove cheesecake onto the palm of your hand. Set in refrigerator until cold.

For the cake: Cream butter, shortening, and sugar. Add egg, then mix in cocoa and food coloring. Scrape bowl with a COLORED spatula (as you can see, I used RED so it wouldn’t stain) Add flour and salt, then buttermilk - beating well. Sprinkle baking soda over batter, then pour vinegar and vanilla over the top. You’ll see it foam slightly. Fold into batter until well mixed. Pour batter into the other prepared pan. Bake at 350 degrees for about 25-30 minutes, or until it tests done. Cool, then remove cake from pan. Using large serrated knife, cut this layer in half when cold.

For the frosting: Beat cream cheese and butter together until fluffy. Add sugar and salt, then cream & vanilla. Continue to beat until smooth and it forms peaks. Set aside.

To assemble cake:

Place first half of cake layer onto serving plate (be sure to remove parchment paper from the bottom!) Protect outer edges with waxed paper if desired. Spread generously with a layer of frosting. Carefully slice cheesecake in half in the same way as the red velvet layer, placing one half on top of red velvet cake & frosting. Add another layer of frosting. Repeat layers. Spread frosting carefully around outer edge of cake - being careful not to ‘drag’ red velvet crumbs with the knife (as you can see, I wasn’t careful enough...) Now frost top of cake. Using remaining frosting, place in pastry bag with decorative tip. Pipe edge on top and bottom. *Note: This frosting contains butter, which can soften and melt in your warm little hand (as you can see from my handiwork below...) Work quickly, or it can make the frosting start to droop. Store in refrigerator & serve with a dollop of cream if desired.

Thank You For posting this amazing recipe!!!

Tuesday, July 6, 2010

You have to make this salad!

OK i wish i would have taken a pic of this salad, but i didn't have time i was too busy scarfing it down! That's a pretty picture isn't it?! Any way i found the recipe on this blog, so i can't take credit for it. Seriously people try it, it is so so good! Here's the recipe

hearts of romaine ( I used iceberg, because that's what my husband brought back for me)
1 can corn ( I used frozen and put it under the broiler to roast it a little)
1 can black beans
15 grape tomatoes, halved
2-3 cooked chicken breasts, cubed or shredded ( i put my chicken in the crock pot w/ the bbq sauce and when it was done put it in the fridge to cool. I also have some picky eaters who do not eat salads so i served the chicken on buns for them and they loved it.

favorite BBQ sauce (I used famous daves sweet and sassy)
mozzarella cheese
I also added avacado

1 packet prepared Hidden Valley Ranch dressing (1 cup mayo/ 1 cup milk)
½ bunch chopped cilantro
1 clove garlic, minced
juice of 1 lime, or 2 Tbsp.

Place lettuce in a serving bowl. Layer with corn, black beans, and tomatoes. Mix cooked chicken in BBQ sauce and top over salad. Sprinkle mozzarella cheese over top.
Place ranch dressing, cilantro, lime juice and minced garlic in a blender or food processor and mix well. Drizzle over salad.