I do...Whipping Cream CAKE!!!

This is a cake that is more than just layers of chocolate and graham.

LIke a classic bedtime story, it starts "Once upon a time" and ends "happily ever after" for one particular lady...and no, its not me. Rest assured, this is one recipe that will not disappoint. Let's hope my storytelling abilities haven't collected dust since my last blog :P

I was first introduced to whipping cream cake by my loving mother-in-law Elaine, who requires no occasion to lavish her guests with hearty meals, and delightful desserts. At the time, Jason and I had only been dating for a few months, so when I saw his face light up when his mom announced "time for whipping cream cake", I couldn't help but smile and think "this is one recipe I will have to replicate"...oh, and "how adorable is he" :P

I still remember my first bite.

"So this is the reason behind Jason's giddy smile."

Elaine then goes on to tell me about this girl Monica Chubb, one of my sister-in-laws closest friends. I had never heard of the Chubbs before that day, and found it quite the surprise to realize we share the same relatives. So needless to say, Monica and I have developed a quick connection due to our common bond (although bond or not, this girl is wicked!)
Apparently Monica's first taste of whipping cream cake was so amazing, she decided then and there that it was to be her wedding cake!

Earlier this year, I was asked by Monica to design invitations for her upcoming wedding. I was thrilled to be apart of her special day, and was even more thrilled to learn that Elaine would require some help with the cake :)

Yes. It took me 3 years before I made whipping cream cake.

It was also my first time making a wedding cake. And I have pictures to prove it :)











A total of 6 hrs, 14 cakes, 3 head table platters, and one radiant bride!!



Now it's time to spread the story and the love to the people in your life!

WHIPPING CREAM CAKE RECIPE

Filling
1/2 litre whipping cream
1/2 cup sugar
500g container sour cream (don't be frightened)

Layers
Mr. Christie Chocolate Waiffers
Graham Crackers


DIRECTIONS
Whip the whipping cream until stiff. Add sour cream and sugar and mix gently with a spoon or on low speed mixer until smooth.

In a non-greased 8x12 or 9x13 container (try to find one with sharp edges rather than curved), lay down a layer of graham cracker. Top with layer of whipped filling. Add layer of Christie Chocolate Waifer then top again with whipped filling. Alternate layers until you have 3 graham layers and 2 christie layers.

Crumble Chocolate waiffers on top layer...because it looks pretty :)

Leave in fridge overnight.



And there you have it! No bake, delicious cake!

Bon Appétit

Have you ever cooked a crab?

As of yesterday, I can now say I have.

It was my wonderful husbands 29th birthday, and the day started off like it does every year...snowing. If there is any day in the year where I can personally guarantee wet weather, it is the 15th of October. I've learned my lesson over the years, never to plan outdoor events for Jason's birthday.

However, that does not mean I can't have some fun cooking in the kitchen.

I asked Jason to name anything he wanted to have for his birthday dinner. Never did I think he was going to say "Crab".

"Like crab cakes?"

"No...like LIVE crab"

"...ok, what?"

Now I have my work cut out for me. Not only have I never cooked crab before, but I have never had KILL my dinner before.

So, it begins at the T and T Asian Market.
I've been there once before. For any of you living in Calgary, this is one of the neatest supermarkets I've been too. They literally have anything you could imagine (or never want too) - quail eggs, squid, dried anchovy chips, even frozen turtle. If you can manage to stomach some of what you see, there is much to be desired. Their fresh seafood department is one of the best I've seen, and the most reasonably priced. However we were so confused as to how to get our crab. You see, they have an open trough of crab, and some tongs...like we are supposed to get them ourselves.

...we're supposed to get them ourselves.

I'm a bit squeamish when in comes to crustaceans. Crabs and lobsters intimidate me. Their large claws look strong enough to clip off your fingers. And these particular crabs, had no bands around their claws...nope, they were ready to cut something, like scissors to paper...or my pinkie.

I'm a little disheartened that throughout the picking process, I forgot to take pictures. Taking 3 crabs from the trough was quite the adventure.

We took our capture to the Wiens parents, Walt and Elaine, who graciously offered their kitchen to cook the crab.

Now I have pictures. Feast your eyes on our three crabs "Sebastian 1, Sebastian 2, and Sebastian 3".



Now before I proceed, I must advise anyone that finds this cruel or inhumane, to stop reading. Consider this your warning.









The Sebastians made for a wonderful birthday dinner :)

So, as this is a cooking blog, I will share some of the things I have learned throughout this process.

1. Go to the T&T Supermarket in the NE for fresh seafood. These three crab fed 5 people, and were only $25 total.
2. Cook them for 7 - 8 min per pound. These guys were 1.2lbs each, and 10 minutes of cooking was perfect!
3. Always have someone else with you - in case you don't have the heart to boil them yourself.
4. Google how to crack a crab. I would explain, but it would require another blog post as this one is already long enough :P Besides...that's what I did.

I hope you all enjoyed this post. Next post I promise will include a recipe, one that I'm quite fond of :).

Bon Appétit

WELCOME TO MY KITCHEN

Hello friends and foodies!
Welcome to my long awaited and much anticipated food blog! You can now all enjoy the sites, smells, and tastes that take place in my kitchen. Some of the recipes I will share are traditional family recipes that I hope ALL of you will take time to try. Not only will you be completely in love with them, but you will continue a generation of cooking that our grandparents worked so hard to create!

So again, let me welcome you all to my kitchen. Granted, it is a bit small, but I do the best I can with the little counter space I'm given. At least it has a bar :) Martini recipes will certainly be included!


Now at the moment I'm debating which recipe to share with you all first - so while I deliberate, I will leave you with my most recent recipe book purchase. No one should be without Rocco Dispirito...oh, and his cookbook "Now Eat This!" He takes any of your most loved comfort foods and keeps them under 350 calories. There is a homemade baked Mac & Cheese that is only 227 calories per serving that I plan on trying very soon! Thank you Rocco!



Bon Appétit

Shannon Wiens