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Happy 244th Birthday, USMC!

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Edible images make any cupcake a personal, heartfelt treat. Honored to bake these cupcakes as a surprise for a friend’s fiance!

Today marks the 244th birthday of the United States Marine Corps. Did you know each year on this day you should send a birthday sentiment to any Marine you know? Cards, emails, texts, FB posts… you’ll see birthday wishes all around. Even in the form of edible image cupcakes. Surprise birthday ambush from a friend to her fiance! I love being a part of special occasions, no matter how big or small. And when you turn 244, I’d say that’s HUGE!

Thank you to all who served, and to all who continue to serve.

For more on the history of the USMC, click here.

For more information on edible image logos for cupcakes, cookies, or cakes, contact us. The Kitchen has done many themed desserts using “sugar logos” or edible images. We send your image/logo out to a professional cake supply shop and it’s custom printed on a sugar sheet. What does all that mean for you? It means your party them will carry through all the way to your desserts! Paper products, party invite, company logo, monogram, the list goes on and on. Want to celebrate the grad, bride, mom-to-be, or anniversary couple? We can even put your favorite photo on a dessert! Looking forward to working with you to make your next event a little sweeter, a little more personal, and a lot less stressful!

Pumpkin French Toast Casserole

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Happy Monday, Foodie Friends!

If you caught the latest installment of the “Curly Girls” this morning (I know, it’s a day early!) you saw us in our themed helmets recapping one foodie related highlight of AnnMarie’s trip to South Africa. I paired her french press coffee (spiked with Amarula ) with a perfect fall brunch casserole. Formal name ” Pumpkin French Toast Casserole”. Those at the brunch party today just called it “DELICIOUS”, “AMAZING” and “MORE, PLEASE ”

Pumpkin French Toast Casserole

I didn’t get the chance to snap a picture of it, as we were so excited to dig in while it was warm. You can see it in our Facebook video though!

My recipe was a take on one I found on Food Network, and it did not disappoint! I hope you enjoy it as much as we did today.

We devoured that casserole before I could get a pic… I guess you could say it disappeared like a ghost! You can see the bottle of alcohol used in the coffee AnnMarie made… so cheers to that!

One and one half 15 ounce cans pumpkin puree

One 14 ounce can sweetened condensed milk

One tsp. pumpkin pie spice

1 cup almond milk

I tsp. vanilla extract

4 eggs

one loaf brioche bread, sliced (I used two small chocolate marble loaves from Walmart!)

Two 8 ounce packages cream cheese, at room temp.

I cup powdered sugar

1 cup chopped pecans

1/2 cup brown sugar

4 tablespoons softened butter

Preheat oven to 350 degrees. lightly butter or spray a 12×8 baking pan

Combine pumpkin, condensed milk, almond milk, pumpkin pie spices, and eggs in large bowl and whisk until combined. Dip read slices one by one (covering both sides of bread) and transfer to baking pan. Repeat process until bottom is covered.

With hand mixer in small bowl, mix vanilla, cream cheese and powdered sugar until smooth and creamy (no lumps). Spread the mixture on top of the bread layer, spreading all the way to cover ends. Soak remaining bread slices in custard, layer on top of cream cheese mixture. (I poured the remaining custard over the whole thing after I finished layering. )

Combine softened butter, pecans, and brown sugar in small bowl. Top casserole with pecan mixture. I put my casserole in the fridge for about 90 mins, and baked before guests arrived.

Bake uncovered for 40-45 mins until top is golden.

Cheers to Monday brunch!

Gina

Disney inspired Curried Chicken Salad

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Happy Sunday, Foodie Friends!

This post is a few days overdue. I’ve had several friends ask me about this recipe, as AnnMarie and I shared it on our latest installment of the “Curly Girls”! If you haven’t watched us this past Tuesday, click here .

Sips and Swirls of fine wine and Disney recipes!

Now that you’ve caught up, here’s the recipe and wine pairings we shared.

Curried Chicken Salad (adapted from the cookbook “A Cooking Safari with Mickey” by Pam Brandon and the Disney Chefs)

This recipe is featured in Disney’s Animal Kingdom at Wild Africa Trek. Try this easy version, when you can’t make it to the “Happiest Place on Earth”!

1 1/2 pounds cooked, cubed chicken (I used Purdue Oven Carvers)

1 tsp. salt

1/2 cup mayonnaise

1/3 cup Greek Yogurt (can simply use all Greek yogurt if you prefer)

1/4 cup chopped red onion

1 tbsp. lime juice

4 tsp. curry powder

1 tsp. honey

1/2 tsp. ginger

1/4 tsp. black pepper

3/4 cup sliced red grapes

1/2 cup diced mango (I used pre-cut mango from my grocery store produce aisle )

Combine mayo, yogurt , onion, lime juice, curry powder, honey, ginger, pepper, and salt in large bowl and combine. Stir in chicken, and mix until blended. Fold in mango and grapes. Serve with a side salad, naan bread, or your favorite crackers or roll.

Wine notes:

Big Game Reserve, Cape Leopard 2016 Cabernet Sauvignon

Kanonkop Estate Wine 2016 Pinotage

Cheers to a delicious lunch, light dinner, or midnight snack!

Pack a Picnic Recipes (FB LIVE August 20)

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Hello Foodie Friends! AnnMarie and I had a great time today on “location” . If you watched live, you saw our antics sideways because neither of us realized it would post in the opposite orientation. If you sat through the entire clip we applaud and clink our glasses to you!

Today we paired two canned wines (YES, I said CANNED) with a simple light lunch/easy appetizer of Roasted Turkey and Cheddar wraps (or pinwheels, depending on how you slice them) Our platter had both, and we added fresh fruit, figs, olives and mini-pickles to round out the spread. Here’s the recipe , along with the wine pairings. We shopped at Wegmans, Trader Joe’s and our local farm market for everything! Let us know if you try this, or most importantly, if we have sold you on wine in a can!

Picture perfect picnic with super simple wraps, fruit and wine in a CAN! Don’t judge…it is really good!


Turkey Cheddar Wraps

4 ounces cream cheese spread (from 8 oz container)

*Homemade spice mixture (see below) OR – try the Trader Joe’s “Everything but the Bagel ” seasoning . Both are delicious!

4 (8 inch) flour tortillas ( I used a combo of white and whole wheat)

1 pound roasted turkey (I used Boar’s Head from the deli)

8 slices mild or sharp cheddar cheese

*Spice mixture : in small mason jar , combine 2 tablespoons each of dill, parsley, onion powder, and garlic salt. Shake until thoroughly combined. Sprinkle roughly 1 tsp. on each tortilla, after you spread the cream cheese. You’ll have enough left over to store for another batch later. Try it in sour cream as a spread or dip!

To assemble:

Spread thin layer of cream cheese on each tortilla, sprinkle with your choice of seasoning (see above).

Top with the two slices of cheddar cheese and 4-5 slices of roasted turkey

Roll tortillas and wrap in plastic wrap. Store in fridge 2-3 hours or overnight.

When ready to serve, remove plastic wrap and slice off ends, cut in half (for a wrap served sandwich style) or, slice off ends and cut on the diagonal into 4 pieces for appetizer style pinwheels.

AnnMarie’s wine picks:

Day Owl California Rose

Crafters Union Rose

(both found at our local Wegmans)

Cheers to Tuesday, picnics, and fine wine in a can !

Gina

Extra Credit Sangria

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We used an assortment of locally grown stone fruits and berries in our version, as well as a few orange slices for garnish .

It’s “Thirsty Thursday” in the kitchen and I’m sharing that DELICIOUS white sangria that AnnMarie made last week on our FB Live. Missed it?

Watch here: “AnnMarie and Gina talk Sangria“

What makes this “extra credit”? The addition of your favorite fruit and a little light rum! And with school about to start (or maybe it already started for you/your kids!) it’s a nice way to toast the start of the fall fun!

AnnMarie’s “Extra Credit” Sangria

1 chilled bottle of dry white wine

1/4 cup light rum

3 cups seltzer (or sprite/7 UP)

sliced fruit (we used fruit in season- peaches, cherries and nectarines)

Simple syrup or your favorite sweetener (to taste).

In a pitcher, combine all ingredients except seltzer or Sprite/7 UP. Cover and chill four hours or overnight. Pour in seltzer or Sprite/7 Up right before serving.

For more food and custom dessert ideas, contact the Kitchen !

Cheers!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

Follow Gina on FB www.facebook.com/fromginaskitchen

Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar

Wednesday Kitchen Wisdom

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Custom Cakes- Pricing and Slicing!

I’m updating this post from June 2019, with additional information I’ve found that will help you better understand (and order) your next custom cake.

Happy Hump Day, Foodie Friends! This post is originally from June, 2019.

Photo via WIlton Cakes
Don’t shoot the messenger, but this is what Wilton has to say about cake serving sizes!

Update! November 11, 2019 I originally posted this in the summer, amidst the craziness of farmers markets, custom orders, and summer fun. It’s November now, and I’d like to revisit the two articles I shared regarding the delicate subjects of custom cake prices and cake serving slices. With the holidays fast approaching, I felt it was perfect timing!

I love helping you celebrate around YOUR kitchen tables, and want nothing more than to take the stress out of entertaining and party planning. I also want to educate folks on the “behind the scenes” of being a custom baker. Making sure you have enough to feed your crowd no matter how big or small they may be is important to me. So, I take the time to ask a lot of questions and do my research on my part. I look to the experts at local cake supply stores and online like Wilton Cakes for sound advice and quality products to ensure your desserts look and taste amazing! Enjoy this oldie but goodie, and remember it the next time you pick up a custom cake from the Kitchen.

Bonus info! Read this article I just found on how many people does a sheet cake feed?

(Original post starts here) Summer is a crazy busy time for all of us, and I’d like to make your custom cake orders to be EASY BREEZY!

So, I want to share two posts I’ve written for my website that will shed some light on two important questions folks have when placing a custom cake order:

Why are custom cakes expensive? and … Cake serving sizes.. the how and why!

Happy Reading! Email me with comments or further questions. The article on cake servings got a few comments on my FaceBook page when I reposted it from the Wilton site. I am curious to hear what you all think!

Make it a great day in YOUR kitchen!

Gina

Why does it cost so much to buy a custom cake?

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Hours of prep work, shopping and planning go into one cake… and that’s BEFORE the oven even gets turned on !

Out of all the most frequently asked questions, this one is the one NEVER asked, but is on every customers mind after either A) placing an order with a custom baker, B) Researching websites  of local bakers and comparing prices, and C) heading to Walmart or Costco after spending time on the phone (or see B) inquiring about custom cake ordering with local baker. 


I’d like to shed some light on the subject here. 

  • Besides the actual ingredients, TIME goes into your cake. 
  • The time it takes to bake and decorate a cake is only a fraction of the time spent on your custom order. Custom means you are getting what you want , built around your tastes, theme and party size.  
  • There is often a great deal of time spent working with customers to get their order just the way they want it. We answer emails, take phone calls, respond to texts , and answer FB messenger. Sometimes all of the above on one order, before we even turn the oven on!  
  • Once we get the details in writing, more time goes into shopping for ingredients, ordering special images or candies/edible decorations, as well as ensuring we have an appropriate sized cake box to hold your custom order safely and securely ! 
  • Even with shopping at wholesale stores and restaurant supply shops, real, high quality ingredients are not cheap. Here at “From Gina’s Kitchen” we use real butter and vanilla. Not imitations. Because we like to serve you what we serve our family. 
  • Once the shopping is done, Its time for the fun part- the baking and decorating! Here we take quality ingredients chosen just for your order, and spend time and care to making your cake taste as delicious as it is beautiful! 
  • Your custom cake isn’t sitting in the freezer waiting for you to pick it up on a Tuesday after you’ve called Monday night.
  • Your custom “sheet “ cake from a small baking business isn’t the same as what you’d get a Costco. 
  • Your custom cake isn’t sitting in a window with four other cakes that look just like it.
  • Your custom cake is waiting for you to place an order, (preferably two weeks in advance of your event) , and will be unlike any cake you ever got from Walmart or Costco. 
  • Because you didn’t get it from either of those stores.   
  • Cost of running a small, custom baking business “the right way“. These vary by the business itself but some of the costs that bakers like FGK have are: commercial kitchen rental, insurance, taxes, advertising, marketing, labelling, packaging, salary, equipment, etc. Note: that many home-based bakers choose to take shortcuts to reduce costs. FGK is not one of those businesses.
  • Time, quality ingredients, custom details, and overhead expenses add up to one delicious dessert that may just seem like flour , butter and sugar. But when you factor everything that goes into a custom cake, you’ll see that little price tag is worth splurging on every once in awhile .

“Being Intentional Today”

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Happy Monday, foodie friends!

Today’s post is a little spotlight on a recent kitchen guest (I should say repeat guest) that shares my love of Jesus, friends, and desserts!

Sonia Santos is the visionary behind “Intentional Life Ministries”, a multi-generational /multi-cultural group of powerful women who meet monthly to celebrate womanhood in love and prayer. Borrowing from their Facebook bio, Intentional Life Ministries encourages “meaningful and encouraging relationships rooted in the word of God.” One of her focuses in the ministry centers around everyday life and overcoming the stigma of domestic responsibilities. My kind of group!

The ministry recently celebrated their 6 month anniversary with good friends, good food and fellowship. I have been baking for their brunches for the past three months, and Sonia is always gracious and asks me to join them. One day I will, but duty calls on weekends for this baker gal, and I have to let my desserts have all the fun.

If you are looking for the opportunity to unplug from the stresses of daily life and surround yourself with encouraging and uplifting women in a faith filled environment, I suggest you make your way to the next Intentional Life Ministries meeting on April 13th.

Visit them on Facebook at www.facebook.com/IntentionalLife Ministries, and on Instagram at www.instagram.com/beingintentionaltoday

In the meantime, take a peek at their beautifully striking logo, on both cake and cookies!

Event: Kids Cupcake Decorating Demo

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March 19th @ 4:30 PM – 5:45 PM

Valentines themed rose cupcakes from our February 6th class! New designs in March!

(Ages 5-12) Get ready for cupcakes! In this class, students will learn to make butter cream frosting and how to apply it. We will also go over basic cupcake decorating tips such as filling a piping bag, preparing for special occasions, and using candy and other edible decorations.

Cost: $10/M; $15/R; $20/NR

Included in the All Access Passport.

Click here for more details.