“Creative cakes that look like purses or bacon or an open book… And then they taste as good as they look – better even!!! Best chocolate cake ever – even better than my favorite Parisian pastry chef (shhhh… don’t tell him) wonderful buttercream frosting. I could it eat it straight from the bowl… having eaten cupcakes from the Cake Boss Liz’s cakes are better and way more interesting to look at…”
L.F. in CT.
Please pardon my technical difficulties. In the meantime, copy and past the link below to check out the video on making this decadent, moist, boozey bundt cake!
Please CLICK HERE to go to my new CAKES BY LIZ Facebook page.
Hey, I’m just wondering. Are you all sick of party food yet? You know, the rich, ooey gooey appetizers and the oh so dreaming creamy desserts? The delicious decadent chocolates and the pucker up peppermint?
The first week of January always has me thinking about menus. We have enjoyed all the fun party foods and I’ve enjoyed the break from cooking and baking for a few days. Yes even me. Now it feels like time to get back to a routine. I do love my crockpots. I have three. I plan to make at least one crockpot meal per week. What a time saver. And we’ll be bringing more salads and veggies back after lacking in that department over the holidays.
What are your favorite go-to meals? Do you lack inspiration? Do you need some new recipes? I’ve got some new ones to try on my Pinterest board: yummy recipes to try. I welcome questions on my Party Hostess Diva page on Facebook as well. Let’s get some conversations going about my favorite topic, food.
Here’s to a happy, healthy and delicious NEW year!
Bring out your glass cylinders for candles, add un-popped popcorn or dried beans and you’ve got instant fall decor. Use varying heights for both candles and snacks. Cake plates, pedastals, etc. Re-think items you already have around your house.
MINI QUICHES (egg muffins)
6 large eggs
3 egg whites
1 cup milk
¼ cup grated cheese, such as cheddar or Monterey jack
Assorted fill-in ingredients: finely diced ham, bacon bits, chopped fresh or steamed broccoli, spinach-chopped, etc.
-Lightly oil the wells of a standard 12 muffin tin. Set aside.
-Whisk eggs and milk together until well blended. Pour into the muffin wells, dividing evenly. Sprinkle grated cheese, if desired into each.
-put small amount of desired fillers into each. Egg/veggie mixture should not exceed 2/3 full.
Bake 350 degrees for 18 minutes. But watch them, should be puffy and very slightly golden on edges. Let cool and remove carefully from tin. May be kept in refrigerator for several days. Microwave to heat up.
May be chopped up and put into small soft tortilla, add cheese and warm slightly to melt. Makes a great portable egg sandwich.