Tiramisu Chocolate Cake

Cake	Frosting	Garnish
2 C. cake flour	1 1/2 cups chilled heavy whipping cream, divided	Chocolate bar for shaving
3/4 cup cocoa	1 Tbs. instant espresso powder
1.5 tsp. baking soda	1/3 cup white chocolate, grated	Raspberries - small container
3/4 tsp. salt	1 cup sugar
3/4 cup butter, room temperature	2 8-ounce containers chilled mascarpone cheese
2 cups golden brown sugar
3 large eggs
1.5 tsp. vanilla extract
1 C. buttermilk

4 tsp. instant espresso powder dissolved in 3/4 cup hot water



Frosting:
Bring 1 cup cream to boil in small saucepan. Slowly pour cream over espresso, whisking until espresso is dissolved. Add grated white chocolate and stir until smooth. Add 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled. Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
Full Recipe

Baaackpaaaack

I still have to sew a face on it, but this is a sheep back pack.  It is roughly big enough to hold a large bag of mms.
Look here for best instructions on creating loop stitches. Click here for Ravelry pattern

Ravioli

1 bag frozen ravioli
1 real tomato, diced
1 small can crushed tomatoes
1 small can artichokes
1 scoop assorted olives ,sliced.
.
Cook ravioli.  Saute artichokes, tomato, and olives in olive oil over medium heat.  Add crushed tomatoes and heat until barely warm.  Ready in 10 minutes. And fresh herbs are always good on top

Dinosaur Hat

Stegosaurus

Snowflake Hat

I came up with this pattern all by myself! I figured out stitches per inch, crafted a pattern, devised a clever decrease for the top that held the snowflake design and everything!! D, loves it. He said it is "very warm".

Cactus

Raspberry Sherbet

1 pound (454 grams) fresh raspberries or frozen unsweetened raspberries, thawed

1 cup (200 grams) granulated white sugar

2 cups (480 ml) whole milk

1 1/2 teaspoons freshly squeezed lemon juice

Place the fresh or frozen unsweetened raspberries (that have been thawed) in your food processor or blender, along with the sugar, milk, and lemon juice. Process until smooth. Strain the mixture to remove the raspberry seeds by pouring through a fine meshed strainer placed over a large bowl.

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the raspberry sherbet to a chilled container and place in the freezer for a few hours or until it reaches the desired consistency. If the sherbet becomes too hard, place in the refrigerator until softened before serving.

Makes about 4 cups (960 ml).

Recipe