Petits Fours Junction

Welcome to another edition of Tempt My Tummy Tuesday. It has been great having new people join in, every week. We are getting a good grouping of recipes. If you are new to the carnival, let me catch you up. My sister, Lisa, and I co-host this blog carnival. We invite you to share a recipe, kitchen/ cooking tip, great food find, anything foodie. Write about it on your site, make sure you mention TMTT and link back to Mr. Linky on Lisa's site.

I found this super easy and adorable recipe for Petits Fours. I'm thinking we may be making these for a baby shower soon for my friend Becky. Please be praying for her. She is waiting any minute for the call that the baby "growing in her heart" is ready to come home to her new forever family! Becky is so excited and anxious. If you or anyone you know has adopted a child you know the anxiety it can bring. Please be praying for all involved.

Now, on to the fun!!!! This recipe comes from the
May 20 09 issue of Family Fun Magazine. Are those the cutest little things you have ever seen? I love the idea of making these with my daughter.

Pastel Petits Fours

RECIPE INGREDIENTS:
	1 (16-ounce) pound cake
	9 cups powdered sugar
	1/2 cup light corn syrup
	1/2 to 3/4 cup water
	1 teaspoon vanilla extract
	1/2 teaspoon almond extract
	Liquid food coloring
	Decorations, such as sprinkles, colored sugar, and candy flowers PUTTING IT ALL TOGETHER:

1. Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.

2. In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.

3. Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days. Makes about 30 cakes.

You can find this recipe online at the Family Fun website along with all sorts of wonderful goodies and crafts!

"I'll take the hot and sour with an egg roll please"

Welcome to another edition of Tempt My Tummy Tuesday. It has been great having new people join in, every week. We are getting a good grouping of recipes. If you are new to the carnival, let me catch you up. My sister, Lisa, and I co-host this blog carnival. We invite you to share a recipe, kitchen/ cooking tip, great food find, anything foodie. Write about it on your site, make sure you mention TMTT and link back to Mr. Linky on Lisa's site.

Lately I have been recipe... weary, just lacking the desire to throw it together and get it on the table. Last night was one of those such nights. We had been in the front yard for 2 hours with the neighbors visiting and watching the kids play in the sand box and run around looking for rolly polly bugs. Good times. Then it hit me... it's 5:30pm these people are going to want to eat! Hmmm I REALLY don't want to cook... so...

Take out to the Rescue!!!
All I had to say was " doesn't Chinese sound good honey?" I had him at "honey"

A quick call to the Happy Dragon and mama was Happy!
My daughter loves rice and can use chop sticks like she was born in Beijing. My hubs spent some time there working right before we got married and really got good at using chop sticks so he thought it would be fun to teach her... she is now better at it than he is. In fact, no matter what we eat that includes rice... she uses chop sticks. It very Mulan...

So next time you've got the recipe blues and just don't want to cook... order up!

Last night was Chicken with Garlic and Spicy Dragon Chicken (I KNOW, I was SO worried about what was showing up in that box, but... very tasty.)
And by all means... don't forget the fortune cookie, it adds to the fun or the irritation. My fortune last night "patience is a lesson taught many times"
Yah... like you had to tell me!
So... when you get the take out itch... how do you scratch it? What is your favorite place to call?

The House Seasoning

Welcome to another edition of Tempt My Tummy Tuesday. It has been great having new people join in, every week. We are getting a good grouping of recipes. If you are new to the carnival, let me catch you up. My sister, Lisa, and I co-host this blog carnival. We invite you to share a recipe, kitchen/ cooking tip, great food find, anything foodie. Write about it on your site, make sure you mention TMTT and link back to Mr. Linky on Lisa's site.

Today I am giving you my best kept secret to great tasting meat. I first heard about it while watching my favorite Southern cook, Paula. She used it all the time and when I got one of her cook books... low and behold... the secret was out. Paula's House Seasoning. It is used at her restaurant and in many of her recipes.

I use it on practically everything. I always season chicken, Pork and most of the time I use it on beef as well.

But one of my favorite ways to use it is on roasted vegetables. I cut up potatoes, carrots, onions and whatever else I want to roast and sprinkle this all over it with some olive oil. Give it a good mix and there you go!

When I mix up a batch of House Seasoning I usually split is with someone because it makes a lot. Then find an empty shaker and fill it up.

So, here you go...

Paula Deen's House Seasoning

• 1 cup Salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix Well

Now, QUICK, go to Lisa's and see what other great recipes you will find.


This was originally posted Aug. 20, 2008 by me.