Welcome to Fashion Plate

You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Monday, April 23, 2012

Fantastic Barbie Closet

If a picture is worth a thousand words, this is going to save me a lot of writing.
I found this pink trunk at Hobby Lobby.

On the deep side, I added tension rods for hanging clothes.

On the shallow side I used heavy duty Velcro to attach storage.
 The shoes are in the round plastic holders that are usually used for beads.  The plastic bins hold accessories and a larger bead box accommodates boots.  Hats are hung in jewelry bags using Command hooks.
As you can see, I have been busy sewing for my Barbie Nation.  I still have lots of things to hang up, but I am running out of room.  I may have to make another smaller "closet" for the evening wear and coats.

Wednesday, April 18, 2012

Ice Cream Cone Cupcakes

Driven by a force beyond my control, I HAD to try these novelty treats.  I'm usually looking for taste rather than show, but I got to thinking that my grand-daughter might get a big kick out of these little cakes. These were tasty, but next time, I will make the cake a different flavor, like chocolate, to contrast with the cone.

24 Keebler ice cream cups (flat bottom cones)
Install these into muffin tins covered with foil.  I made little circles in the center of each cup and just gently pushed the cone into place.  Gently is the operative word here...the cones are fragile.

Trader Joe's cake mix is very moist and doesn't even taste like a mix. 
Trader Joe's 16 oz. Vanilla Cake and baking mix
2 eggs
1 cup water
1/2 cup (one stick) melted butter
Combine and fill each cone to the mid ridge on the inside of the cone.  DO NOT OVERFILL. This batter is enough for 24 cupcakes with a little leftover. If you use a regular cake mix, you will have lots of leftover. What you want is for the batter to bake up just level with the top of the cone, otherwise you will have a volcano of batter spilling down the side. Less is more, in this case.
Straighten the cones and bake them at 350 degrees for 25 minutes.  Remove from tins to cool, but reinsert them into the muffin pans for icing.

This is what happens when you have a broken edge or fill too full.
2 pounds of confestioners' sugar
2/3 cup butter, softened
3 Tablespoons of vanilla (Yes, 3!)
1/2 cup cream
Depending on the humidity, you might need a few tablespoons more of cream to make it easy to pipe.  Beat icing until smooth.  I used a disposable piping bag with a wide open tip.  I don't do cake decorating, so this has to be easy enough for everyone.  It took three bag fillings to pipe all the cupcake cones. If you notice, there is a purple band around the top of my piping bag. This is a gadget that will keep the icing from oozing out the top while you are squeezing the bag. (Made by Wilton)
Just start at the outside of the cupcake and travel around the edge in concentric circles,ending with a little dollop on top. ADD THE SPRINKLES AFTER YOU ICE TWO OR THREE. They will not stick after icing starts to harden.

I froze most of mine by placing them in the freezer while they were still in the muffin pan.  Then I individually wrapped them in plastic wrap and put them in a freezer bag.

Wednesday, April 11, 2012

Cream Cheese Dessert Log

This is a super item to make ahead and keep in your freezer.  It is a quick fix dessert that is perfect for bunko, bridge or coffee.  The ladies will enjoy the option of just one cookie or indulging their dessert cravings.
You can spread this on any butter cookie and make store-bought, taste homemade.
Prepare a parchment lined cookie sheet or Silpat. 
¼ cup brown sugar
Place brown sugar in skillet and stir until melted.  Toss in pecan bits and stir to coat. 
1 cup pecan bits
Quickly dump onto parchment paper lined cookie sheet or Silpat. This is VERY hot.  Cool and re-chop into fine pieces. Set aside.

cheese log
8 ounces cream cheese, softened
½ cup (one stick) butter
2 teaspoons brown sugar
1 tablespoon vanilla extract
1 cup confectioners’ sugar
¼ cup unsweetened cocoa powder
Beat until smooth. 
In blender, chop:
½ cup chocolate chips
¾ cups toffee bits
Stir into cream cheese mixture.  Chill if necessary to form into log and roll in candied pecans. This will make two 7 inch x 2 inch logs. Chill for 2 hours.  Serve with butter cookies.  Serves 10-12.

Maryann is hosting the girls for Mahjong tonight.  Won't they love her Chinese style hostess pajamas? 

Sunday, April 1, 2012

Coconut Pound Cake

This is faster than making my favorite coconut cupcakes, but just as good for curing those coconut cravings.
1 cup (2 sticks) butter
2½ cups granulated sugar
Cream the butter and sugar until fluffy.
6 eggs
Add eggs one at a time and then add extracts.
2 teaspoons vanilla extract
½ teaspoon coconut extract
Combine salt and flour.
3 cups cake flour
½ teaspoon salt
Add dry ingredients alternately with coconut milk.
1 cup unsweetened coconut milk
Stir in coconut.
2 cups packed flaked coconut

2 tablespoon butter
1¾ cup confectioners’ sugar
½ teaspoon vanilla extract
¼ cup coconut milk
Bake in greased 12 cup Bundt pan at 350˚ for 70 minutes. If using two baby Bundts: bake 48 minutes.  Cool five minutes in pan. Top with glaze.

It is ragingly hot in Texas, home of the Barbie Nation, so this is Annette's choice for Easter Sunday.  She is all set as long as she remembers that Sunday follows Saturday. Fortunately, things are very slow at work, so she hasn't had to worry about her lack of typing skills.  I'm sure she'll have several invitations for Eater dinner before the week is out.