Peppering you with the good things in life!
Recently, I decided it was time to clean the silver again. As I was rubbing the tarnish off of a silver water pitcher, I was reminded of a story I once heard about a grandmother serving her grandchildren lemonade from a silver pitcher. I remember …
The circles and starfish are fused on with fusible web and then I stitched around them with a blanket stitch. I would say this quilt easily could be made in a day (not including the quilting). The only thing I would say to be carefully of …
This recipe is the most delicious King Cake recipe I have ever used. It turns out buttery and yummy and is very easy to make. No need to order a King Cake that arrives trashed anymore when they are this easy to make.
King Cake
your choice of fillings: chocolate chips, pecans, cinnamon, pie filling – of your choice, almond paste, etc.
2 c powdered sugar
1/2 – 3/4 c. half and half
yellow, green, and purple sugar
1 plastic baby – optional
Make the brioche according to the recipe. Roll out until it measures 14 inches by 20 inches.
Place the desires filling on the dough and roll up.
Shape into a circle and place on a parchment paper lined baking sheet.
Bake at 350 degrees F for 45 minutes or until the internal temperature measures 180 degrees F or higher. Remove from the oven and allow to cool completely.
Mix together the powdered sugar and half and half until a smooth consistency. You may need to adjust the amount of sugar until you have a consistency that is thick enough to stay in place but thin enough to drizzle down the sides of the cake (see the photo). Sprinkle purple, yellow, and green sugar in stripes while the icing is still wet so the sugar will stick in place.
Carefully lift one side of the cake and push the plastic baby into the cake. NOTE: I do not use the baby if children are going to be eating the cake to avoid a choking hazard. Even with adults, make sure everyone is cautious until the baby is found.