The Best Barbie Fashions Live Here



Ginger is modeling the new cruise line.

Yes, it is Springtime in the Barbie Nation and all the ladies are clammoring for some new outfits. I'm going to break the mold on recipe and fashion and just give you fashions, today. 


Lucy on her way to work.




Slight Revision in Diet

If you read The Great Diet Scam over on Texas Jot (1/13/12), You know that I have not started any exercise or diet routine.  I am waiting until April to check out the body fat accumulation and form an appropriate plan. 
I have been fitting the ladies of the Barbie Nation with some new dresses. I can't help but notice that things are a little tight in the waist area for all of them. I'm sure it has something to do with the quality of patterns I purchased on ETSY and is no reflection on their body configuration.


When its all behind you, it is time to cut back.

 I am only slightly concerned that my own jeans seem a little snugger.  I was planning on two more weeks of unfettered eating, but maybe it is time to cut back on the second helpings. It's not that bad, is it? I didn't think so.  How about I just alter those Barbie patterns and have a piece of the White Texas Sheet Cake (see recipe on 12/16/11) I made this weekend.

Key Lime Torte for St. Patrick's Day

Maryann is inviting a crowd out to the ranch to celebrate Ken's birthday and St. Patrick's Day.  Her menu includes barbecued brisket, baked beans, potato salad and cheese rolls.  Wish I was going to be there!  Of course, no meal is complete without dessert, so providing the green in this menu, she'll serve Ken's favorite Key Lime Torte. How much fun...they are baked in Maryann pans which have indented centers. This recipe makes three cakes...perfect for a large group.

key lime torte

I’ve never been that big a fan of Key Lime Pie, but a friend requested a recipe without the sweetened condensed milk.  So, here is my take on key lime.

filling

1½ cups granulated sugar

⅓ cup flour

4½ tablespoons cornstarch

3 cups water

Combine in saucepan and cook for two minutes.  Blend a little of the hot mixture into:

5 egg yolks

Stir to warm the yolks.  Then gradually add the yolks to the saucepan.  Cook about 8 minutes, until thickened.  Strain the mixture and add:

2 tablespoons butter

⅓ cup key lime juice

¼ teaspoon lime oil or lime extract

⅛ teaspoon key lime zest, finely grated

Cool completely.

cake

1 cup (2 sticks) butter

2 cups granulated sugar

Cream the sugar and butter.  Add eggs one at a time.

4 eggs

Add:

3 teaspoons key lime juice

½ teaspoon key lime zest

1 teaspoon vanilla extract

¼ teaspoon lime oil or extract

½ teaspoon green food coloring, optional

Add dry ingredients:

2⅓ cups flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

4 tablespoons buttermilk powder

Combine ingredients and slowly add:

1 cup water

Mix until smooth.  Grease 3 Maryann pans and divide batter among them. If you don't have these specialty pans, you can cut out about a six-inch circular indention (about 1/2 -inch deep) from the top of each cake after baking and cooling. Pans are available at King Arthur Flour.

Bake at 350° for 25 minutes.  Cool for ten minutes and remove from pan.  Allow to cool completely. 

Divide filling equally and place in the indentation on top of each cake.  Refrigerate.

PS...please don't give Maryann a hard time for wearing white shoes this time of year.  She knows better. They were all we had for the photo shoot.

Check Out Dying for Chocolate



The recipe is on Janet's blog.

You are just one click away from the wonderful world of Janet Rudolph's Dying for Chocolate.  You have to love a woman who has "chocoholic" following her name.  This blog will bring you all the latest chocolate news, reviews and recipes.  I was very honored to do a guest spot. http://dyingforchocolate.blogspot.com/2012/03/chocolate-revelations-mounds-of.html
Janet also maintains a blog, "Murder on the Menu", which offers mystery dinners and events involving CHOCOLATE. She is also a chocolate judge. Does she have the best job in the world?!

Chocolate Raspberry Cake Bars

It is 32 degrees here this morning, headed to 80 before the day ends.  This time of year always poses a problem for the fashion conscience.  What to wear?  Annette has opted for her two-piece raspberry floral.  She is so ready for Spring!
To match her outfit, Annette has prepared these delicious treats...really more like a frosted brownie than cake.

chocolate raspberry cake  bars                                           

This is an easy dessert that packs a big punch.

cake

1 cup granulated sugar

½ cup (one stick) butter

Cream the butter and sugar.  Add eggs and beat thoroughly.

4 eggs

1 teaspoon vanilla

Add flour and baking powder and beat until combined. Add syrup.

1 cup flour

¼ teaspoon baking powder

1½ cups chocolate syrup

Bake in a greased 9x13 pan at 350° for 28 minutes.  Cool.

cream topping

½ cup (one stick) butter

3 cups confectioners’ sugar

½ cup seedless raspberry preserves

1 tablespoon cream

Combine filling ingredients and beat until smooth.  Place on cooled cake.  Set in refrigerator for 30 minutes to chill while making glaze:

1 cup milk chocolate chips

3 tablespoons butter

Cook in the microwave for one minute. Stir until smooth.  Cool and spread on cake. Freeze for 30 minutes and cut into squares.

When Life Hands You Lemons...Make Lemonade

We are all sick here in the Barbie Nation.  SOMEONE give us his cold and now we have bronchitis.  Since we can't taste anything, we have been living on liquids.  Lucy, being the most athletic among us, has recuperated more rapidly.  She is busy planning the workout sessions for her swim team, but I know that couldn't be a computer she has on her lap... as they haven't even been invented, yet. She really is looking quite cute in her peddle-pushers and peasant blouse.  Maybe that will inspire me to put on something besides stretch pants and a sweater.

Sick or not, I know you will enjoy both these tasty citrus treats.



lemonade

This recipe came from a friend of Dani’s.  It is really delicious.

sugar syrup:

2 cups granulated sugar

4 cups water

Bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Cool.

3 cups sugar syrup

1½ cups lemon juice

3 cups soda water

Add soda right before serving.  The yield is 6 cups.

Lemonade ice cubes: combine 1 cup lemon juice, 1½ cups sugar syrup, and 3 cups of water. Freeze in ice cube trays.

old-fashioned lemonade

This is easy to make for a crowd.

2 cups fresh lemon juice (about 12 lemons), strained

4 cups water

½ cup granulated sugar

1 to 2 lemons, very thinly sliced, for serving

Pour the strained lemon juice into a large pitcher. Add the water and the sugar and stir until the sugar is dissolved. Add the sliced lemons and fill the pitcher with ice before serving. This makes about 1½ quarts.