Strawberry shortcake Whipped Cream Cheese Frosting

I am planning on making a strawberry shortcake, what nicer way to enjoy strawberries? and it has all our favourites: whipped cream, strawberries, cake..yum yum..my kids are gonna luv me forever..I fell in love with the recipe from 'The Way the Cookie Crumbles" adapted from the Cooks Illustrated recipe
http://www.crumblycookie.net/2011/05/22/strawberry-cream-cake/

Strawberry Cream Cake (from Cook’s Illustrated)
12 servings
Cake:
1¼ cups (5 ounces) cake flour
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup (3½ ounces) sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

1. FOR THE CAKE: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

2. In a clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of the whites into the batter to lighten; add the remaining whites and gently fold into the batter until no white streaks remain. Pour the batter into a prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool in the pan 10 minutes, then invert the cake onto a greased wire rack; peel off and discard the parchment. Invert the cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about ½ cup). In the workbowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1½ cups). In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until the mixture is syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

4. FOR THE WHIPPED CREAM: When the cake has cooled, place the cream cheese, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to low and add heavy cream in a slow, steady stream; when it’s almost fully combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, 2 to 2½ minutes more, scraping the bowl as needed (you should have about 4½ cups).


Another way to do the Whipped Cream (from All Recipes http://allrecipes.com/Recipe/whipped-cream-cream-cheese-frosting/Detail.aspx)
Ingredients
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

Directions
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

5. TO ASSEMBLE THE CAKE: Using a large serrated knife, slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of the pureed berry mixture (about ¾ cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of the whipped cream (about 1½ cups) over the berry layer, leaving a ½-inch border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream; gently press the last cake layer on top. Spread the remaining whipped cream over the top; decorate with the remaining cut strawberries. Serve, or chill for up to 4 hours.

Chocolate Caramel Cheesecake

By Julie Albert & Lisa Gnat (author: Bite me):Serves 12

Gonna make this for Keith's bday..He said he wasn't a big fan of cheesecake but then he's only had the store bought ones..this one aims to change his mind..
Ingredients for Crust

1½ cups Oreo baking crumbs
½ cup melted butter
¼ cup whipping cream
1 cup semi-sweet chocolate

Filling
4 (8oz/250g) packages cream cheese, softened
1 cup sugar
4 large eggs
1½ tsp vanilla extract
2 cups chopped toffee bits (Heath or Skor bar)
¼ cup purchased caramel sauce
Directions
1) Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.

2) For the crust, in a medium bowl, combine Oreo baking crumbs and melted butter. Press the mixture evenly and firmly over the bottom and halfway up the sides of the springform pan. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir until melted. Remove from heat and pour evenly over the crust.

3) Chill crust in refrigerator to firm slightly while preparing the filling.

4) For the filling, using an electric mixer, beat the cream cheese on medium speed until smooth, scraping the bowl several times. Gradually add the sugar and continue to beat the mixture. One at a time, beat in the eggs, scraping the bowl as needed. Using a spatula fold in vanilla extract and toffee bits. Pour mixture into prepared crust. Finish by spooning caramel sauce over the top. Place pan on a baking sheet and bake 65-70 minutes. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate at least 6 hours before serving.

Yohann's 2nd recital/ Kyren at Cory's bday

Yohann has started T-Ball..we go to the park every Tuesday to join in the game. On thursday,s he goes to practice. Summer is so hectic, it is like one big party..by the end of summer, i am secretly glad it's over and we can rest a bit...He is also learing the piano...recently we went to his recital..He was the youngest player. Being the youngest, he was to go first, and that made him nervous but did not stop him from playing his absolute best. we were so proud of him. Kim kept hollering 'Yoyaaan yoyannn der', so i had to take her out. since it was held in a librabry (the coxwell library is so fabulous. that should be the standard for all libraries..i wish..sigh)..they had a space for under 5 years complete with cute color coded keyboard and computers and loads of space for them to run around. kim had blast banging her lil fingers on the key board!!. I was half expecting someone to come up and say 'shhhhhhhh' but no, all we go is "so cute"..phew!!




Things have been hectic at home...kim automatically says no for everything (before you can even ask)..she'll just look at my face and say 'no'..she knows where the boys hide their candy..she'll help herself to some (esp the sour candy) and enjoy them. If they catch her, she'll just yell 'noooooooo' so loudly, that Keith or myself will tell the boys to back off before they have had a chance to explain the situation..

I am reading the 'clan of the cave bear'..i just love that series...kyren is so into reading too..we went to the library on Saturday and he picked up a bunch of mystery novels...He had gone for his freinds pool party on Yohann's recital day...Later in the evening, after the recital, when we went to pick him up i wished i was ten again..the boys (and a girl) had a blast..they had water guns fights, swimming competitions..of course ky was still learning but he's not the one to back out of something because he hasn't yet mastered the skill..so like his mommy ..ready to take on challenges..if she is not tired that is.


I finished my cake decorating course at which I had a blast. I had so much fun being creative. I made a hot pink cake with roses..it didn't come out the way i expected..but still..still hot :-)..i am smitten by this cake decorating bug..i've fallen hook line and sinker..i love it..let;s see for how long though..knowing me, i will fall in love with something else next week..and cake deco might just be yawn yawn zzzzzzzzz.

CREAM PUFFS

from Canadian Living Cooks Step by Step

Pastry Cream

3 cups (750 ml) milk
3 eggs
3/4 cup (175 ml) granulated sugar
1/4 cup (50 ml) all-purpose flour
1 tbsp. (15 ml) cornstarch
2 tbsp. butter (25 ml)
1 1/2 tsp. vanilla (7 ml)
2 cups (500 ml) whipping cream
In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
Note: Pastry cream can be refrigerated for up to 3 days.

Choux Pastry

2 cups (500 ml) water
1 cup (250 ml) butter, cubed
1/4 tsp. (1 ml) salt
2 1/2 cups (625 ml) all-purpose flour
8 eggs
Glaze

1 egg
Line two 17- x 11-inch (45 x 29 cm) baking sheets with parchment paper, or grease and dust with flour. In heavy saucepan, bring half of each of the water, butter and salt to boil over high heat; immediately remove from heat. Add half of the flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in centre.
Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans. Glaze: Beat egg with 1 tbsp (15 ml) water; brush half over pastry, flattening tips and making sure glaze doesn’t drip onto pan.
Bake in 425 degree F (220 degree C) oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F (190 degrees C); bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make 85 puffs in total.
Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)
I always like to dust them with icing sugar and pile them high on a lovely serving dish. Warning: they go very quickly!

Food Blogs I love

Blogging has become so mainstream now and because it is free finally people can blog about their passion without the hassle of creating and maintaining a website. so thank you Blogger. the quality and volume of information too is fabulous. If I am looking a nice recipe (most likely cakes and sweets), there is just abundance of information and many of the blogs really resonate with me..bye bye food network..

I especially love this one:

http://creampuffsinvenice.ca/category/dessert-and-pastry/

the giving that resonates with me..

here is one:

http://www.huffingtonpost.com/c-clinton-sidle/the-spirit-of-giving-like_b_799639.html

The Spirit of Giving: Like a King, a Ferryman or a Shepherd?

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Submit this storydigg reddit stumble A few years ago I arranged for students to do volunteer clean-up work for a local land trust. We spent the day cleaning up garbage that had been dumped on recently acquired property near family homes in a poor rural community. The day was wet but we had fun helping out in the muck, mire, and stench of the clean-up. By the end of the day we were tired and dirty.

In our closing, I asked everyone for their personal reflections. As we went around the circle, everyone was expressing their gratitude and appreciation for the opportunity to help. Then we came to someone who was in tears. She said that the highlight of her day was when she went up to say hello to one of the families. They thanked her from the bottom of their hearts for cleaning up their "back yard." Now the children could play again in the forest without fear of getting hurt. We were then all in tears.

In giving, you receive. When you give something to someone else, you are often the one who feels best. Reflect for a moment on a time when you helped someone with a flat tire, given directions to a person who is lost, given up your seat to someone who needs it more, or simply given support to someone having a bad day? What happens to you inside? I'll bet your small act of generosity was the highlight of your day. Everyone is better off and you often feel a 'helper's high.' One of the fundamental truths of life is that none of us can sincerely help another without helping ourselves too.

I have written before about a time a when I decided to wrap up and cash in a basket of coins I had accumulated. Every day when I get home I empty whatever change is in my pocket into this basket. In the past, the change would disappear as my children would pick through it for extra spending money. Now in an empty nest, it was overflowing. So I threw the change in a bag and took it to the local grocery store where there was an automatic coin sorter.

It was Christmas season, and as I was entering the store, an old friend of mine was ringing the bell at a Salvation Army donation stop. I spontaneously handed the bag of coins to him and we instantly broke into laughter and appreciation for what we were both doing. That moment stuck with me as a source of joy and comfort for days.

Not only our Christian heritage but every one our world spiritual traditions points to the value of generosity to our happiness and well being. There is true wisdom in this. Our modern academic researchers too have shown that altruism and generosity bring a sense of well-being and good mental health.

But during this time of year, it is easy to forget this original meaning of the "holiday spirit." We get wrapped up in the process of giving but often along the way lose the true spirit of giving. As a friend once said to me, "We can lose God in prayer to God." We can give money, we can give time, we can give a piece of ourselves, but what is most important for our happiness, well being and the benefit of others is what is in our hearts.

Does your giving feel like single acts, as in giving to a noble cause each year, or is it more of an everyday experience? Who is more generous, for instance, Warren Buffet, Bill Gates, and a host of other billionaires who make one-time gifts of vast amounts of their fortune to create foundations and causes in their names, or the mothers in Darfur who give up meals each and every day so their children can eat? Both are important, of course, but I believe that the potential benefit to ourselves and others are greater if our giving is more of a way of life and comes without expectation of something in return. Imagine the ripple effect if we all lived our lives this way.

There is an old Buddhist metaphor that asks, do you give as a king who magnanimously shares his wealth with his people after it is gained, or do you give as a ferryman who ferries himself and others across the river safely together, or do you give as a shepherd who makes sure his flock is always in front and arrives safely first? Which do you think brings a greater benefit and sense of well-being?

I haven't always given of myself, but I learned to behave into a new way of being (another way of saying 'fake it 'til you make it.') I remember debating with a friend, for instance, about how I wanted to be more generous in my feelings with others but couldn't. Since I didn't feel generous, I argued, how I could I be generous? It wasn't authentic. Finally one day I just tried complimenting a friend, even though it didn't feel quite natural to me at the time. Surprisingly, not only was he was moved, but so was I. My acting generously aroused feelings of generosity.

Sometime later, in a meeting with friends, this issue of giving of myself came up again. They weren't satisfied with the emotional connection they were getting from me. So they challenged me to sit in front of each one of them, look into their eyes, and express what I saw and what I felt. To my amazement, squeezed in this way my intuition and my heart came rushing forth. Somehow, on a gut level, I knew both the gifts and the challenges each person had in this life and pointed to them accurately. In expressing this in words, I also felt a deeper appreciation for them. In those few moments, I gave myself totally over to each one of my friends and discovered a gift that I always thought was missing but was really there all along.

Giving in these little ways is now a big part of my life. We can all learn to give. Winston Churchill said, "We make a living by what we get, we make a life by what we give." There is real transformative power in giving, and that is the true spirit of Christmas.

Clint Sidle is the Director of the Roy H. Park Leadership Fellows Program at the Johnson School - Cornell University and author of This Hungry Spirit: Your Need for Basic Goodness (December 2009) www.larsonpublications.com.