Ants On A Log Cakes Food

ANTS ON A LOG

Steps:

• Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

ANTS ON A LOG

Steps:

• Spread cream cheese inside the hollow of each celery stalk. Arrange dried fruit on top, and cut celery in half.

ANTS IN TREES

Steps:

• Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
• Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
• Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
• Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

MAKING A PERFECT CUP OR POT OF TEA

Steps:

• Steps to Make Proper Cup of Tea:.
• Bring enough water to fill your teapot twice to a full, rolling boil in a kettle.
• Bring the teapot to the kettle and fill it with the boiling water. Put the kettle back on the stove and bring it back to a full boil.
• Let the teapot sit with the hot water in it for a moment or two to warm it up, then pour out the water.
• Add one teaspoon of tea per cup of tea to the teapot, plus one for the pot.
• Add the boiling water to the teapot, put the lid on and cover the teapot with a tea cozy.
• Let the tea steep for three to five minutes.
• Pour the tea into each cup using a tea strainer.
• Offer guests sugar cubes (or honey) and a slice of lemon or a small serving of milk.
• Tips for Making the "Perfect" Tea.
• * A teapot doesn't have to be expensive, but it should be made of china or earthenware.
• * When you pour the water over the tea in the teapot, make sure it is at a full boil.
• * If you are using very fragile bone china, add a bit of milk to the bottom of each tea cup before pouring to reduce the shock of the heat on the fine china. In that case, don't offer lemon slices!
• * Do not use cream in tea, always use milk.
• * Choose fermented teas, not Asian style green teas. Some popular teas are:.
• o English Breakfast Tea (may be too strong for an afternoon tea).
• o Earl Grey Tea, which is flavored with the rind of bergamots.
• o Darjeeling Tea (full-bodied).
• o Ceylon Tea (very popular).
• o Lapsang Souchong Tea (distinctive, smoky flavor).
• o Chamomile Tea (not caffeinated).

STUMP ON A LOG CHOCOLATE CAKE

Steps:

• MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary). Mix until well blended to a smooth consistency. Refrigerate til needed.
• CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
• CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
• In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
• Sprinkle a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
• Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet). Cover with plastic wrap. Refrigerate for one hour, seam side down.
• ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
• Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.