Archive | January, 2012

Carmel Cake

31 Jan


2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 oz) unsalted butter, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature 30 minutes

1 cup well-shaken buttermilk

Caramel Glaze:

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Make cake:

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.


Dig it

31 Jan

Body Scrub recipes

31 Jan

Spring is around the corner kurlies and you know what that means: we get to show a lil more skin. Check out these cheap and chic recipes below to make your own sugar scrubs so you can slough away that dead skin and uncover your skin’s satin smoothness and glow. Those with sensitive skin, I don’t recommend these recipes for you b/c they might make your sensitivity worse; irritate your skin more.


* 1 cup brown sugar

* 1/2 cup sweet almond oil

* a few drops of essential oil or fragrance body oil of choice

* some honey (this is optional but honey has loads of moisturizing properties so why not?)

* container to put it in (an old container or tupperware will do)

Instructions: Mix together the oils and honey in your container. Add the brown sugar and mix it up. Viola! Note that you can tweek the consistency to your liking. Some like more oil than sugar and others more sugar than oil. Play around with the proportions till you find the consistency that you like. Be light handed! There is no need to scrub hard or you will end up irritating your skin.

Here’s another sugar scrub recipe:


* 1 cup of sugar

* 1/2 cup to 1 cup of extra virgin olive oil

* lemon juice (optional)

* few drops of essential oil or body fragrance oil (optional)

Instructions are the same as the brown sugar scrub.

You can use whatever carrier oil you like in these scrub recipes. Experiment till you find the oil you like best. You can also do an oil blend; use more than one oil in your scrub. Again, experiment!

My favorite is the brown sugar scrub. Sweet almond oil is my favorite oil for scrubs. It feels divine after you’ve shaved or epilated your legs. I no longer shave and use an epilator now, so I do it after the I epilate and OMW (oh my wow), the shine and smoothness is bananas.

**These recipes were originally posted 5-28-08**

test from my phone

31 Jan



Im back

31 Jan

I’m back missed blogging testing out blotting from my kindle and my My Touch