Fettuccine Noodles Today, Tomorrow....THE WORLD!

I got new toys! I got new toys!
For as long as I can remember I have wanted a Kitchen Aid mixer.  I have even gone as far as trying to swindle my mom into giving me hers (which came from my Opa when they first moved to Canada in the 50's) it was a no go.  But I now have my very own and I call her Wanda.  No, its not weird to name your kitchen appliances, I am sure many people do it...right?
This isn't the only new toy I got though!!!
I also got a pasta maker - and not the attachment to the mixer either.  I have wanted one of those too and now I have both :)

Meet Rosa

Oh, her name?  Rosa (a nice Italian name of course)
Now me being me I had to use them both for 1 meal.  I made my dough in Wanda and rolled it with Rosa.  I like my new friends and they work well together.
Mr. BM, he didn't care too much for Rosa but warmed up to Wanda pretty quickly when she helped to make his apple pie.
The rest of us (Little Ugh, his friend and I) enjoyed a nice heaping bowl of fettuccine bolognese - all from scratch!!

It was a bit of a gong show in the kitchen when I first started the rolling and hanging process - plastic hangers hooked on to kitchen cupboards, flour on the counters, floors, me yelling for more hands.  But once I got the hang of it, smooth sailin and good eats!

I think even if I didn't have a pasta machine I might have tried to make it - can you say adventurous?
Here's how you can make this too:

Egg Pasta Recipe

3-4 eggs (start with 3 then add fourth if not coming together)
2 c. flour
1/2 tsp. salt
1 1/2 tbsp. olive oil

In your stand mixer bowl, add flour and salt.  Stir for 20 seconds.  Add eggs one at a time until combined.  Slowly drizzle in olive oil.  Dough should come together forming a ball.  Turn out onto a floured surface.  Knead the dough for a good 7-10 minutes to work the gluten.  Wrap in plastic wrap and let it rest for at least 30 minutes.

Cut dough into 3 sections.  Lightly flour work surface and dough.  Start your pasta machine on the highest setting.  Run the dough through 3 times on the highest setting, folding in half and dusting with flour each time going through.  Lower the setting one notch at a time and run pasta through only once on each.  For fettuccine the third or fourth setting is the best.  Finally run through the cutters.
Hang your pasta either with a broomstick over 2 chairs or my fav: the plastic hanger hooked on cupboard doors to let dry for about 15 minutes or so.

Lightly salt a pot of boiling water and add the pasta.  Fresh pasta takes much less time than the dry stuff so boil for about 4-5 minutes.
Add to your favorite sauce - We used a bolognese type tonight
I may never have store bought pasta again!!

MMM Finished product

No Flour Yule Log

So this post comes AFTER the finished product was consumed because, well, its the holiday season and we are all busy!
I keep trying to come up with new things the family hasn't traditionally had for different holidays i.e. Pumpkin Cake for Thanksgiving.  They aren't meant to replace the "norm" unless they are SPECTACULAR, just more of a way to instill the fact that change can be good ;)
This however may remain on our once a year plate because it was pretty darned good!  I am salivating as I type - I really am!

I was watching something (likely the food network) and saw a commercial for the edible yule log or Buche de Noel as it may be referred to and thought "hey, I want to make that!".  I told my MIL that is what I would be contributing this year for dinner - no objections!

The yule log has been around for many centuries and each nation has its own account as to how or why the wood was used. http://en.wikipedia.org/wiki/Yule_log
I am just happy that someone decided that chocolate cake and icing was a good way to keep this tradition alive and ran with it!!  Here's to you, whoever you are *high five*

Buche de Noel

Cake
1/4 c. plus 2 tbsp. granulated white sugar

6 large eggs, separated
1/2 tsp. vanilla extract
6 squares semisweet chocolate, chopped in small pieces & 1 1/2 tbsp. cocoa powder
3/4 tsp. cream of tartar

Whipped Cream Topping
1 c. milk (1%)
1 pkg. instant chocolate pudding mix
3 c. whipped cream

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Spray a 17 x 12 in. baking pan with cooking spray and line the pan with parchment paper.  Make sure to butter and flour the parchment paper so that the cake comes off smooth.

Separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature - approx. 30 minutes. While you are waiting for your eggs,  melt the chocolate in a bowl placed over a saucepan of simmering water. Remove from heat and cool.
In the bowl with the egg yolks mix 1/4 c. of sugar and beat until light and fluffy (about five minutes- you should notice that when you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.)
Beat in the vanilla extract. Add the melted chocolate and cocoa and beat only to combine.
In the other egg white bowl, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate.

Spread the batter evenly into the pan. Bake until the cake is slightly puffy, has lost its shine, and springs back when gently pressed, approx. 15 minutes. Remove the pan from the oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

While the cake is cooling make your frosting :)
Whisk pudding mix with milk for about 2 minutes until it is slightly thick.  Fold in the whipped cream.
The cake is the hardest part!!

Spread 1/3 of the frosting on the cake, roll into a log from the longest side.  The cake may crack, its alright, keep going - it will be hidden by the rest of the frosting.
Cut off a few inches at the end on a diagonal on both sides and place one on top of the cake and one on the side to make it look as though the branches of the log were cut.
Use the remainder of the frosting to cover the rest of the cake.
I made meringue mushrooms for garnish (will post separately)





 

Whimsical Snowflake Cake

Tis the season for snowfall in Canada. YAY!!
What do you do when you want snow but you don't have any?  Take a drive to the local ski hill?  Make paper cutouts to string along frosty windows?  Check out photos of places on the internet?
How about making this tasty cake?  Its sure to please the palate and get you into the wintery mood.
A big ole slice with a nice hot cup of cocoa mmmmmm

Since no two snowflakes are alike you can freehand your flakes and get rip roaring creative OR you could download templates (cheaters) and use parchment paper to transpose them.
This cake is also great for getting your kids into baking with you.  Have them create the snowflakes that will decorate the entire surface.
Little Ugh LOVES to bake with me so it was a no brainer to know that he'd want to help out on this one too.  I can only dream that he is going to want to bake with me for a few more years - not likely *sigh*



1 pkg. Duncan Hines yellow cake mix
2 pkgs. instant vanilla pudding
1 c. milk
3 c. whipped topping
1/4 c. icing sugar
1/4 c. blueberry jam (or strawberry or any fruit really)
6 squares white chocolate
handful of silver edible balls

Prepare cake mix as per box for 2 8" cakes adding 1 pkg vanilla pudding as well.  Cool on wire racks while preparing your chocolate snowflakes and filling.

Snowflakes:
Melt chocolate in a double boiler until smooth.  Let cool for 5 minutes.
Use a resealable plastic bag, place chocolate in and (if you have cake decorating supplies use a #6 round tip) cut a small hole to pipe the flakes.  Use either a template or freehand snowflakes that measure approximately 3" or so in diameter. Place in the freezer for 10 minutes to set.
This should make approximately 30 snowflakes which is enough to decorate the entire cake.

To make the filling/topping take the second vanilla pudding package in a bowl and mix with icing sugar and milk.  Whisk for 2 minutes.  Fold in whipped topping.

To assemble:
On a cake plate lay first cake down, pour warmed jam and spread along the entire surface.  Take 1/3 c. filling and spread onto the jam.  Place second cake on top.  Ice the rest of the cake with the remainder of the frosting (sides and all).  Take your snowflakes and place them sporadically on the sides of the cake as well as the top.
TADA

adapted from a recipe found on the Kraft website