Red Roses

This was a cake made for a 35th birthday for a woman who wanted a coffee and hazelnut flavour. I layered chocolate sponge cake that was soaked in a kahlua syrup, with hazelnut buttercream and coffee buttercream and covered it in a pale yellow fondant. The theme was red and the invitations had a really beautiful dark red rose on it so I decided to imitate that with some gum paste roses on the top. Below are some sugar cookies that went along with the cake:

Appy Time!

So yesterday, I completely forgot that I had to bring an appetizer for a dinner party so I had to come up with one fast. I had some frozen ahi tuna steaks in the freezer (individually wrapped too) so I defrosted them quickly and came up with this tuna and mango appetizer.

I cut the tuna into strips and seared them off, seasoned of course, glazed them with sweet chili sauce, and cubed them. Put them on top of cucumber rounds and topped it off with a mango salsa. Quick, easy, healthy.

What I'm Addicted to Now

So you know how yogurt is supposed to be all healthy and good for you and how you should eat it everyday? Well, I never did before. Actually, I always followed that for about a few days before I would completely forget and by the time I remembered to eat it, it would be expired. Anyways, now, I'm completely addicted to it. Every single day. It's such a great snack!

Here I drained some 6% fat yogurt in cheesecloth and then thinned it out a teensy bit with some whipping cream, folded in some berry compote, and voila! Delicious, healthy (albeit a bit fattening, but hey, go bacteria culture!), and filling. I made granola recently and added that in too and it's sooo good. Mmm. But yeah, the drained yogurt really does make it tastier. It's richer, slightly less sour, and it's more....dessert-y.