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Disclosure: This site contains sponsored posts, affiliate links (which means I earn a percentage of the sale) and is part of the Amazon affiliate program, but all opinions are strictly my own.

Silpat® Entremet by HIC Brands that Cook {Review}

Disclosure: This could be a sponsored post or contain affiliate links (which means I earn a percentage of the sale), but all opinions are strictly my own.

I’m sure you’ve caught on to my love of silicone bakeware by now.  I’m pretty much a silicone salesman whenever guests are over and they comment on my collection.  There are just so many good things to say about it!  One piece of silicone bakeware I hadn’t yet tried was this Silpat® Entremet by HIC Brands that Cook, so of course, I jumped at the chance when HIC asked if I would review one.  First of all, an entremet is a French special cake, either sweet or savory, but you could cook all sorts of delicate treats in this.  Basically it is a silicone baking sheet reinforced with a special fiberglass mesh that allows for an even transfer of heat and even cooking throughout the dish.


Silicone is naturally nonstick, so specialty items like ganache and jellies are easily removed.  I would next like to try drizzling baking chocolate in intricate designs onto the sheet.  I’m sure I could cool them on the pan and preserving the beautiful presentation after lifting out of a flexible nonstick baking sheet like this.


The pan measures 10″ x 13 3/4″ x 1″ to fit inside an 13″ x 18″ cookie sheet, since placing it on a hard surface is recommended to transfer best in and out of the oven.  The Silpat® Entremet is microwave, oven and freezer safe, so you could even bake in the microwave on this!  I bet it would do a great job!


I tried a favorite pumpkin roll recipe of mine, knowing that after cooking the pumpkin in a sheet pan, it would need to be rolled.  The Silpat® Entremet was perfect for the job.  I could flip over the cake and peel off the pan like wax paper.


I made my recipe with fresh pumpkin that I pureed in October and had frozen for a few months, so it has a much lighter orange color than canned pumpkin.  And don’t tell the kids, but those are actually carrots and zucchini bits instead of funfetti sprinkles, haha!  I am not ashamed of smuggling a few veggies in where I can!  After it cooled, I filled the roll with a cream cheese filling, and it can be sliced like bread.  Oh mercy, I love this stuff!

IMG_2241 IMG_2255

This pan would be great for layered baking, where you bake one hard layer at a time and remove from the pan in an entire piece to place on top of another.  When you’re done, you just rinse off the pan.  No scraping or dishwashing, but the nonstick surface doesn’t hold on to a lot of residue anyways.  I’m excited to try more recipes with this shiny guy!  See what else is new at Harold Import Co. and try your hand at some new recipes using your own Entremet, then come back and share with me your recipes!


*This posting was sponsored by HIC Brands that Cook, but all opinions are strictly my own.

{Guest Posting} Crustless Bread – Who’d have thought?

Disclosure: This could be a sponsored post or contain affiliate links (which means I earn a percentage of the sale), but all opinions are strictly my own.

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Again let’s give a dandy welcome to Kendra from The Things I Love blog.  Thank you Kendra for another great guest post and recipe!
Out of all the Yummy bread recipes I tried I finally found one I am going to stick with for a while. I kind of put together the best part of each recipe and made up my own. I do use these extra products, but just so you know they are cheap. I got the dough enhancer, gluten and tofu drink mix all for under $10 and they will last me a year. This recipe makes 4-5 loaves which last us about a week. I slice the bread once cooled and put it in freezer bags and leave one out and freeze the rest! Hope you enjoy!
Kendra’s Bread Recipe
100% Whole Wheat Bread
6 cups warm water
2/3 cup oil (canola)
3/4 cups honey (I added the extra honey to give it a sweeter taste)
2 T dough enhancer
2 T Vital Wheat Gluten
2 T Tofu Drink Mix (Adds a bit of protein, and also makes the bread have more of a creamy texture)
2 T SAF Yeast (seriously THE best kind)
2 T lemon Juice (helps with elasticity and holding the bread together)
2 T salt
10-15 Cups Freshly milled Whole Wheat Flour
Pour warm water into the Bosch. Then add oil, honey, enhancer, gluten, Tofu drink mix and yeast. Mix together then add Salt and Add 6 cups of fresh milled wheat flour on top of liquid. Mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl (do not add to much flour)
Turn oven on 175 and once preheated turn it off.
Set timer and let dough knead for 10 mins. After 10 mins, oil or grease cutting board and hands. Remove dough form bowl onto counter and divide into equal portions. (makes four 2 lb loaves) Put the dough into well greased pans immediately. Let the loaves rise until they are double in size in the oven (this will take about 30 -45 mins) Then turn on oven to 350.
Bake for 40 -45 mins until golden brown. Remove from pans when done, and cool on wire rack. Rub tops of hot bread with butter for shiny appearance.
Now on to the title of my post….Crustless bread? Who’d have thought?
Well I guess our grandmas did!!! I was talking with my aunt and cousin the other day and they were eating this funny, but yummy looking whole wheat bread that was round and had no crust. I was going to laugh and make fun of my 21 year old cousin that cut the crust off her bread when my aunt started to tell me that she makes her bread that way. She told me she learned about it from a neighbor.
My next door neighbor after I made this and took some over to her, also told me that she had heard about her grandma doing this when her mom was little, but didn’t understand how to do it! So it has been around, I just haven’t heard about it until now!

So here is how. You need to buy a big can of tomato juice, V8 or Pineapple Juice. Empty it {by using it…waste not want not!} and then wash it out. Now you have a new bread pan!! Cool huh?

Make your bread dough, you use a little less than a normal loaf in these pans. Spray the pan really well and plop the dough down inside.

Then raise and cook like normal! and…….
Walla!! Isn’t is pretty!!

My kids are fine with eating crust, but a lot of kids don’t like it and parents have to cut it off. Now you can save time and money by not having to cut the crust off the bread. My kids seem to eat the whole sandwich better when we have this bread. It is a perfect size for them and they think it is fun!!

{recipe} Please Welcome Dear Piper and her DEEEEELICIOUS Cupcakes

Disclosure: This could be a sponsored post or contain affiliate links (which means I earn a percentage of the sale), but all opinions are strictly my own.

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German Chocolate Spice cupcakes with Pumpkin butter frosting!   Trust me…. Yummy!

We are so excited to host Kristen from Dear Piper today!  Her blog is adorable; seriously, head over there next!  Here’s Kristen:

Hey I’m Kristen from Dear Piper, and I’m so honored to have been asked to be a Guest here!
I am in love with the Fall season! The crisp air, The turning leaves, the FOOD, and Halloween is only weeks away! Now this is My favorite time of year! 
We may be losing some sunshine ( in New York 🙁 ) but we’re gaining some awesome fruits….. PUMPKINS!
 This is one of my favorite desserts for the fall season, and I hope you’ll enjoy them just as much as my family and I do!  

Spiced German Chocolate Cupcakes with Pumpkin Butter Frosting!

 sorry the lighting in our tiny kitchen is awful! 

Here’s the scoop! 
You’re going to need:
1 box of Duncan Hines German chocolate cake mix ( sad I know, but we spice it up :/)
1 8oz pkg Cream Cheese
1 stick of butter substitute
1/2 C pumpkin puree ( Libby or any other pure pumpkin product)
2-3 C Powdered Sugar
1 Teaspoon Vanilla extract
1 Teaspoon nutmeg
1/4 teaspoon nutmeg for cake mix
1 teaspoon ginger
1 1/4 teaspoons cinnamon

Now let’s start Baking! 
Follow the directions carefully and thoroughly on the Cake mix Box but add your Nutmeg and a pinch of ginger.. The directions say to beat on medium speed for 2 minutes. Once your 2 minutes are up, continue mixing on low for another 2-3 minutes. Just until it’s light and fluffy, like a liquid marshmallow 🙂
 Pour mix into your cups and pop them into the oven for the time allotted on the box. 

The Frosting:
Beat cream cheese and butter until smooth and even on a medium speed. ( Should take no more than 5 minutes… it gets stuck, so just take a knife and scrap until its all in your bowl again. 
add vanilla, spices, pumpkin puree & beat for another 2 minutes or until its mixed evenly. 
Add your sugar by 1/2 cups at a time. After blending, taste test! You want it just sweet enough for your own taste. Me, I don’t usually use more than 1 and a half cups unless I get bugged by my husband. He is a Super-holic! 

Once all your sugar (that you desire) is blended in well , pop your frosting in the Fridge for no less than 15 minutes. This helps thicken your frosting and it’s easier to work with. IT should come out a nice spreadable butter consistency!

Once your cupcakes are cool and your frosting is thick start spreading it on thick! It’s so light and fluffy and the two flavors, Chocolate and Pumpkin, complement each other amazing well!

Since October is literally around the corner, I made mine a little festive to get everyone in the halloween spirit!

Well that’s it! I hope some of you try out the pumpkin frosting, it’s to die for!!! And head over to dear piper for more halloween tricks and treats! 🙂

And if you’re not convinced yet of how talented Kristen is, check out her latest Halloween goody bag (for your goodies!):
And for a free October desktop wallpaper — click on over here.  Kristen designed this herself!
Thank you Kristen!
So head over to Dear Piper and show her some love!

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