Trisha Yearwood Key Lime Cake

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

How to Microwave Gourmet Popcorn in a Brown Paper Bag

Peeeeee-yew! I’m done with the stinky stench of microwave popcorn. Actually, I haven’t popped a single bag of that toxic smelling stuff in years since I hate the thought of being swindled by a stank bag of greasy kernels. That’s right people, I’m calling foul on microwave popcorn since it’s a reeking wallet rip off.

Sure, you may think you’re paying all that delicious cash for a magic metal-lined bag that pops better kernels and cooks your corn more evenly. But think again. I can do the same popping magic trick with a cheapo plain brown paper bag. And at a tasty 50 cents per pound, plain popcorn kernels bought in bulk cost FAR less than that slimy packaged stuff.

Now let me pop the big question: have you ever recycled your leftover microwave popcorn bags? I cringe to think how much of this product graces our landfills, all in the name of snack food. But no fear, by switching your home movie snacking habit using this frugal trick, you can compost or recycle your used brown paper bags and create no waste.

Step One: Get a brown paper bag

This is ridiculously easy, internet people. Just head on over to your local grocery store and pickup a package of no name flat-bottomed brown paper lunch bags.

I nabbed a package of 100 brown bags for around $2, on sale.

Step Two: Bag your popcorn

Add a 1/2 cup scoop of bulk popcorn kernels to your brown paper bag.

Fold the bag over twice. Don’t use staples to secure the bag — this might spark in your microwave.

This is so exciting. I’m popping with excitement.

Step Three: Pop in microwave

Stick the popcorn bag into your microwave. I set mine for 3 minutes on high.

Popping Tip: Stop the microwave when the popping slows to one to two pops per second. You don’t want to burn your tasty snack.

Step Four: Add gourmet topping

A pinch of salt with a dab of butter is the most popular way to eat popcorn.

But why not get creative and try some sweet or savory flavors to mix up movie night?

Try these toppings for some gourmet popcorn fun:

• Mexican: Add chili powder, hot sauce, and salt.
• Kiss My Breath: Shake in onion powder and garlic powder — hold the kiss.
• Cheese Please: Mix in Parmesan cheese with a little salt.
• Sweet Tooth: A dash of cinnamon, a sprinkle of sugar, and a topper of honey. Now that’s money.
• Classic: A shake of salt with a pat of butter.

Salted Carmel Shortbread Bites

Salted caramel is definitely a trendy flavor that people go crazy over these days, and all for good reason!  The combination of salty and sweet is wonderful here, especially with the sprinkling of sea salt and the shortbread layer to help cut out some of the sweetness of the caramel.  I love shortbread in any form, but especially underneath a layer of thick, creamy caramel.  I decided to cut my caramel bars into little bite-sized pieces since the caramel is pretty rich, and I think they're the perfect portion to appease your sweet tooth without actually rotting your teeth in one bite! 


Don't be intimidated by making caramel at home - just invest in a cheap candy thermometer, follow the recipe instructions, and you'll be licking the spoon in no time :)  I probably could have let my caramel get a little deeper in color by letting it boil a bit longer, but I was anxious to put these together and they still tasted great.  Just like I was nervous to attend my first blogging conference, candy-making can be nerve-wracking too, but these are too good to pass over - give them a try and you won't be sorry!  

Salted Caramel Shortbread 

Recipe from Pinterest

For the shortbread layer:

10 tbsp unsalted butter, at room temperature

1/2 cup sugar

1/2 tsp salt

1 egg yolk

1-2/3 cups flour

For the caramel:

1 cup unsalted butter

1 cup light brown sugar

3/4 cup light corn syrup

2 tsp sea salt, plus more for sprinkling on top

4 tbsp sugar

4 tbsp heavy cream

1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.

- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork.  Add the egg yolk and continue mixing.  

- Add the flour and use your hands to combine the dough until coarse crumbs form.  Transfer the dough into the prepared pan and press it down into one even layer.  

- Refrigerate for 30 minutes.  Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown.  Set aside to cool.  

- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream.  Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.  

- Remove from heat, stir in the vanilla and pour caramel over the shortbread.  

- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares.  Store caramels in the fridge until you're ready to eat them.

Silver Girl....