#20Timeupdate3

I'm taking a Spanish class, so I have to look up different Spanish recipes. I have been looking at different ones for a while now and so far I have learned that people in Spain use a lot of alcohol, so I can't cook much of anything even though I have also learned that the alcohol content cooks out of the food. Which is a good thing, so people don't get crazy. I've learned that even though it's strange for some people to cook with it a splash of alcohol can make your food taste just a little bit better. It brings out the flavors in your food, and gives a great accent or zing to what you're cooking. I also didn't know that a brushing of Vodka on certain cakes can keep it moist longer, cause nobody likes dry cake. It also adds a little bit of flavor to any cake with fruit in it like key lime cake, because Vodka accents the flavors of lime. They compliment each other I guess you could say. That is what I've learned over the past couple weeks, and I'm still working on my technique for fondant which is getting better. That's my update, so stay tuned for even more tricks that i learn through out my journey into the world of culinary arts.

#20Timeupdate2

Cooking so far is awesome. I have made so many delicious dishes and learned a lot so far. I've learned things like to look and make sure that the bitter you're going to but is actually butter and not the fake stuff. I had to learn that the hard way making butter cream icing. I can't imagine all the things I'm going to learn about this year. That's my update. Stay tuned for more delicious recipes and posts on my journey to the world of culinary arts.

LOL Moments

The first time I used my Kitchen Aid mixer I was clueless on how to use this thing. I was making a cake and I did not at all read the directions on how to use the thing, so I just went for it. Stupid old me put all the ingredients in and forget to lock the mixing piece. If you can guess what happened next I turned it on and the top flew up along with all the ingredients. That was my LOL moment of the month.

#20Time

So far baking is awesome and fun. Butter cream icing is my specialty. It has had it's perks, but when something doesn't come out the way I want it to then it kind of makes me mad, but then it pushes me to keep trying it until I get it right.

Vanilla Butter Cream Icing

This is a simple butter cream recipe that is fabulous. This is the base to a lot of different types of icings. It is the best icing you will ever taste.

Ingredients:
1 cup of butter (stick form, warm)
3 cups of powder sugar
A little bit of vanilla extract
Heavy whipping cream

Tools:
Mixer

Steps:
First you put your butter in the mixer and mix until the butter is creamy. Then add the powdered sugar 1/2 or a cup at a time. Mix each 1/2 of a cup until it is well blended then add the next 1/2 of a cup. Once all of your sugar is added then you can add a little bit of vanilla extract and heavy whipping cream until you have it to your desired taste and consistency. P.S. don't add to much whipping cream or the icing will be to thin and you won't be able to spread it on a cake. You can fix it by adding 1/2 of a cup of butter and 1 1/2 cups of powdered sugar.

Raspberry sauce

This is a great recipe for a cheese cake sauce. You don't have to use raspberries you can use and fruit you want. It's a little bit tart, a little bit sweet, and it's delicious.

Ingredients: 

12 ounces of any kind of fruit you want 

1 table spoon of corn starch 

1/3 of a cup water 

1/2 a cup of granulated sugar 

Tools: 

Sieve 

A medium sauce pan 

A whisk 

A large bowl

Steps:

First you need to pour the corn starch, water, sugar, and fruit in the sauce pan on the stove at medium heat. Stir the ingredients until the mix comes to a boil. Continue stirring for an additional minute. Once that is done pour the mixture into the sieve and whisk, but not to long or don't put to much pressure so the seeds from the fruit don't fall through. 

This can be served warm or cold. It can also be added to a simple butter cream icing to create a different flavor icing.