Its's cold, rainy, and wet outside. Not exactly the kind of day I hope out of bed for. More or less the kind of day that I hope happens when I am off work and able to sit around in my pjs and do nothing all day. Today that is not the case.
I have work today at 2:30pm. Only until 7:30, so that's not really a bad deal. The shift just falls in such a weird time of day. Besides, I have things to do. I hopped up out of bed this morning at 8:30 with goals in mind.
1. Make buttercream.
2. Melt white chocolate and dip cake pops.
3. Go for a run on the treadmill.
I hoped this would all be done by 11. Granted, it's just about 10:00, but there is NO way all those things will be done. In the past hour and a half I have managed to make two batches of buttercream that didn't even whip into a meringue and totally seize my white chocolate.
I had a feeling it was going to be one of those days.
Todays lesson: Don't rush.
I am afraid to walk over to check that mixing bowl...
Thursday, October 27, 2011
Wednesday, October 26, 2011
The Month in Review
This is my first, true day off in the past month and a half or so. I have been on turbo and now it's finally time to take a bit of a chill. I have no future wedding cakes to stress about, only a few small cakes for family.
I feel as though my fall totally flew by. I had minimal September and absolutely no October. And now while I have eaten probably about 2 bags of Halloween candy so far, I have yet to carve a pumpkin, watch a halloween movie, or even think about a costume for the Halloween party my sister is throwing on friday.
Oh boy am I behind. However, I have been up to some really great things. Please enjoy the photos I am posting of what I have been up to.
I will no longer slack on my blog. I will no longer slack on my blog. I will no longer slack on my blog.
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Groom's Lego Man Cake (A true challenge for myself): Jill and Ryan 10/8/2011
Flower Pot Cookies for Bridal Shower
Idea Courtesy of: Sweet Sugar Belle
Wedding Favors: Teresa and James 10/21/2011
Cupcakes with dried lemon balm leaves: Teresa and James 10/21/2011
Cupcakes with dried lemon balm leaves: Teresa and James 10/21/2011
Cupcake Wedding 'Cake': Teresa and James 10/21/2011
Stand provided by: Scott at OhSoSweetStands
And in the spirit of relaxing, I am off to watch The View (;
I feel as though my fall totally flew by. I had minimal September and absolutely no October. And now while I have eaten probably about 2 bags of Halloween candy so far, I have yet to carve a pumpkin, watch a halloween movie, or even think about a costume for the Halloween party my sister is throwing on friday.
Oh boy am I behind. However, I have been up to some really great things. Please enjoy the photos I am posting of what I have been up to.
I will no longer slack on my blog. I will no longer slack on my blog. I will no longer slack on my blog.
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Paisley Print Wedding Cake: Jill and Ryan 10/8/2011
Groom's Lego Man Cake (A true challenge for myself): Jill and Ryan 10/8/2011
Flower Pot Cookies for Bridal Shower
Idea Courtesy of: Sweet Sugar Belle
Wedding Favors: Teresa and James 10/21/2011
Cupcakes with dried lemon balm leaves: Teresa and James 10/21/2011
Cupcakes with dried lemon balm leaves: Teresa and James 10/21/2011
Cupcake Wedding 'Cake': Teresa and James 10/21/2011
Stand provided by: Scott at OhSoSweetStands
And in the spirit of relaxing, I am off to watch The View (;
Wednesday, September 7, 2011
WFMW - Following Recipes
This week's suggested theme for We Are THAT Family's 'Works for Me Wednesday' was to describe something that does NOT work for you. This past week, something that does not seem to work for me is following recipes to the 't'.
I am obsessed with corn. It's kind of strange, but one of my favorite summer foods and summer flavors is good old corn on the cob. I came across this really great recipe from Bon Appetit (I do read other magazines... I swear!) called Roasted Corn with Manchego and Lime
This recipe is truly fabulous in every aspect that isn't actually written in the recipe itself. While I was lucky enough to have corn in the refrigerator, I was unsure where exactly I was going to get Manchego cheese, aside from taking a long trip up to the cheese shop where my boyfriend lives. And... They closed at 6:00. Oops.
As I googled substitutions for Manchego cheese, I had found that Manchego is actually a spanish sheep's milk cheese. If there was nothing else I learned from watching Rachael Ray daily at 10:00 everyday this spring, it was that anything with the word 'Pecorino' is a sheep's cheese. Pecorino Romano would be a perfect substitute and, even better, I knew I had it in the fridge.
When I came home from the store with my two limes, I got cooking. It went something like this..
It would have to work.
As I worked further and further through the recipe, already substituting 1/2 green bell pepper sliced really, super thin for the two jalapenos the recipe called for (my boyfriend HATES peppers), I noticed one other thing I did not seem to have. Chives. How could I not remember the chives?
My only reasonable substitution was mint! Straight out of the garden! And while I know the sweeter flavor profile I have created was not exactly what Bon Appetit had in mind for this recipe, the out come for me personally was nothing short of fabulous.
So did we get all that?
While I did enjoy my own incidental version of this recipe, I know I would love to try making the real version just to compare. If I were you, I would do the same. Not to mention... you might consider actually reading the recipe before making it unlike this doofus here (points finger at herself).
I am obsessed with corn. It's kind of strange, but one of my favorite summer foods and summer flavors is good old corn on the cob. I came across this really great recipe from Bon Appetit (I do read other magazines... I swear!) called Roasted Corn with Manchego and Lime
This recipe is truly fabulous in every aspect that isn't actually written in the recipe itself. While I was lucky enough to have corn in the refrigerator, I was unsure where exactly I was going to get Manchego cheese, aside from taking a long trip up to the cheese shop where my boyfriend lives. And... They closed at 6:00. Oops.
As I googled substitutions for Manchego cheese, I had found that Manchego is actually a spanish sheep's milk cheese. If there was nothing else I learned from watching Rachael Ray daily at 10:00 everyday this spring, it was that anything with the word 'Pecorino' is a sheep's cheese. Pecorino Romano would be a perfect substitute and, even better, I knew I had it in the fridge.
When I came home from the store with my two limes, I got cooking. It went something like this..
'Oven preheated, check.'
'Corn ready to go, check.'
'Limes zested, check.'
'Now let me get out that cheese! UGHHHHH. Parmigiano reggiano???'
It would have to work.
As I worked further and further through the recipe, already substituting 1/2 green bell pepper sliced really, super thin for the two jalapenos the recipe called for (my boyfriend HATES peppers), I noticed one other thing I did not seem to have. Chives. How could I not remember the chives?
My only reasonable substitution was mint! Straight out of the garden! And while I know the sweeter flavor profile I have created was not exactly what Bon Appetit had in mind for this recipe, the out come for me personally was nothing short of fabulous.
So did we get all that?
1/2 green bell pepper in place of 2 jalapenos
Parmigiano reggiano in place of manchego
mint instead of chives
While I did enjoy my own incidental version of this recipe, I know I would love to try making the real version just to compare. If I were you, I would do the same. Not to mention... you might consider actually reading the recipe before making it unlike this doofus here (points finger at herself).
Thursday, September 1, 2011
What makes a good cook book?
I stood in Barnes and Noble at 7:00 pm, Americano in hand (hot with one pump of classic syrup and enough half and half to make it caramel colored - if you must know), STARING at the large wall of cook books and baking guides tucked right into the corner where the music section used to be. I picked up a few books, namely due to my attraction to their cover image, font, or title. But then I began to think... If I personally didn't know what I looked for in a cook book, where exactly would I begin?
Do you start with the whole 'judge a book by its cover' thing? Do you block out the cover and just read the title on the binding? Or are you drawn to a certain font or shade of colors?
I know personally, I do tend to judge a book by it's cover. But! Only a book! And maybe a bottle of wine... but that's it. The next big thing is the title. It has to grab my attention and stand out from the rest. Finally, the book absolutely must have photos of each recipe. While I do admit I own books where not every recipe has a picture, the ones that do have the photos are even better. After all, how can we make it if we have no idea what it really should look like?
A blog post from 'A Slice of Cherry Pie' says that a good cook book has :
I couldn't agree more with Julia from 'A Slice of Cherry Pie'. How about you? What do you look for?
No that you know my cook book preferences, I will share something funny with you... The book that I purchased from Barnes and Noble, even though it does have a nice picture on the front cover, has a mundane sounding title and no pictures with the recipes! You heard me.. no pictures. Weird right?
The book is called The River Cottage Bread Handbook (which can be found on the Barnes and Noble website) and is... can you guess? A bread hand book. - Now that was too easy...
What intrigued me most is that instead of facing with the binding out, the book was actually flushed against the wall, displaying the front cover. When flipping front to back (what a strange habit) I saw a 'how to' instruction guide on building your own oven. I had to have this book.
I will keep you posted on what I think of my new book as well as what I might have learned. Oh, and in case I decide to build my own oven this week, you'll be the first to know.
Do you start with the whole 'judge a book by its cover' thing? Do you block out the cover and just read the title on the binding? Or are you drawn to a certain font or shade of colors?
I know personally, I do tend to judge a book by it's cover. But! Only a book! And maybe a bottle of wine... but that's it. The next big thing is the title. It has to grab my attention and stand out from the rest. Finally, the book absolutely must have photos of each recipe. While I do admit I own books where not every recipe has a picture, the ones that do have the photos are even better. After all, how can we make it if we have no idea what it really should look like?
A blog post from 'A Slice of Cherry Pie' says that a good cook book has :
good photography
clear instructions
personality
a theme &
recipes that work
I couldn't agree more with Julia from 'A Slice of Cherry Pie'. How about you? What do you look for?
No that you know my cook book preferences, I will share something funny with you... The book that I purchased from Barnes and Noble, even though it does have a nice picture on the front cover, has a mundane sounding title and no pictures with the recipes! You heard me.. no pictures. Weird right?
The book is called The River Cottage Bread Handbook (which can be found on the Barnes and Noble website) and is... can you guess? A bread hand book. - Now that was too easy...
What intrigued me most is that instead of facing with the binding out, the book was actually flushed against the wall, displaying the front cover. When flipping front to back (what a strange habit) I saw a 'how to' instruction guide on building your own oven. I had to have this book.
I will keep you posted on what I think of my new book as well as what I might have learned. Oh, and in case I decide to build my own oven this week, you'll be the first to know.
Wednesday, August 31, 2011
Bad Chinese
I will leave you for the night with one thought...
On the one night that you crave chinese, like really crave it to the point where you would do anything for a forkful of lo mein and a splash of soy sauce on that sticky white rice, isn't it absolutely annoying when all your high hopes of that craving are shot down by dry (and overly spicy) General Tso's, tough barbeque spare ribs, and over cooked wonton soup?
Grrrrrrrrrr. I want a do over so I can order from our usual place.
Just goes to show you that sometimes 'predictable' and 'usual' can be your best bet.
PS. I forgot to eat my fortune cookie. I am officially depressed.
On the one night that you crave chinese, like really crave it to the point where you would do anything for a forkful of lo mein and a splash of soy sauce on that sticky white rice, isn't it absolutely annoying when all your high hopes of that craving are shot down by dry (and overly spicy) General Tso's, tough barbeque spare ribs, and over cooked wonton soup?
Grrrrrrrrrr. I want a do over so I can order from our usual place.
Just goes to show you that sometimes 'predictable' and 'usual' can be your best bet.
PS. I forgot to eat my fortune cookie. I am officially depressed.
Sunday, August 28, 2011
Hurricane Irene Peach Preserves
I will forever remember the first time I made Peach Preserves as the night Irene came to town. The rain, the gusting winds, the constant flickering of the lights, and the hopes that the power will stay on just a little longer so that my peaches would be fully cooked through (as well as my dinner). The price of having an electric stove.
Since I was home all day, I figured I would take a stab at crossing something off my summer to-do list (that really has yet to be touched).
The last two options were neither boring or too time consuming. I decided to give them a go. While I have made freezer jam one other time this month, it did not have the right texture. I was fearful of it being too soupy and therefore it got this really strange, almost grainy texture. I am using the jam for a filling for my cousin's wedding cupcakes and I need to get it right! But that is another post, for another day.
Today is all about the Peach Preserve! I had a friends once who used to call her Grandmother 'Grandmom Peaches'. I just learned the other day that she called her Grandmom Peach because......... She made peach preserves! How did that one never process?
In the same issue of Bon Appetit where I got the recipe for the zucchini pickles, there is a fabulous recipe for 'Lord Grey's Peach Preserves.' The recipe uses Earl Grey tea bags to give some depth and floral flavor to the peaches. I however, did not have earl grey tea bags. I used good old Lipton Black Tea, and the flavor was spot on for me! I did both cut down and alter the recipe so the recipe I am giving you is my very own Peach Preserve recipe, cooked by following the directions from Bon Appetit.
Bring a deep pot of water to a boil. Cut a small, shallow 'x' into the bottom of each peach. Blanch the peaches until the skin loosens (about 1-3 minutes). Transfer the peaches into a large bowl full of ice water. Allow them to cool.
Peel, halve, and pit each peach. Cut them into slice about 1/3 inch thick.
Combine the peaches with sugar and lemon juice and allow them to stand for 30 minutes. (I chose to do this step in the same pot I was planning to cook them in. I saves one step and also saves a dirty dish!)
Place a small plate in the freezer (*now!* I made the mistake of waiting and the plate was not cold enough for me to test).
If you do not already have your mixture in the pot you wish to cook them in, transfer them over and add 1 tea bag to the pot.
Cut open the second and pour its contents into the mixture.
Bring to a boil, stirring gently every now and then and cook for about 15-20 minutes. To test the doneness, take the plate from the freezer and spoon some of the mixture onto the plate. If the mixture does not run, your preserves are ready!
Remove the tea bag and skim off any foam that may be on the surface. Ladle the preserves into your clean jars, wipe rims, seal, and process in a boiling water bath for 10 minutes.
Canning is the best way to preserve a little bit of summer for the rest of the year. I look forward to waking up one day in January, with snow on the ground, and being able to pop open my can of Jersey Fresh Peach Preserves. How can it get any better than that?
Readers - Have you canned before? What do you enjoy canning the most? And most importantly of all, once the can is popped open, how do you enjoy your preserves? As a topping for waffles or pancakes? Spooned on top of pound cake or ice cream? Straight out of the jar with a big old fork?
Since I was home all day, I figured I would take a stab at crossing something off my summer to-do list (that really has yet to be touched).
Label and organize photos: started
Read The Help: 330 pages in
Read On The Road: Yeah.. Good Luck
Make a light box for when I take photos: Might help if I had a box to use...
Put all CDs in their rightful cases: Boring
Cut up Bon Appetit Magazines from '09 and '10: What if the lights go out?
Clean Out Computer: Boring
Corn Gelato: To time consuming, but sounds amazing
Go through Room: A constant project & ... boring
Freezer Jam
Peach Preserves
The last two options were neither boring or too time consuming. I decided to give them a go. While I have made freezer jam one other time this month, it did not have the right texture. I was fearful of it being too soupy and therefore it got this really strange, almost grainy texture. I am using the jam for a filling for my cousin's wedding cupcakes and I need to get it right! But that is another post, for another day.
Today is all about the Peach Preserve! I had a friends once who used to call her Grandmother 'Grandmom Peaches'. I just learned the other day that she called her Grandmom Peach because......... She made peach preserves! How did that one never process?
In the same issue of Bon Appetit where I got the recipe for the zucchini pickles, there is a fabulous recipe for 'Lord Grey's Peach Preserves.' The recipe uses Earl Grey tea bags to give some depth and floral flavor to the peaches. I however, did not have earl grey tea bags. I used good old Lipton Black Tea, and the flavor was spot on for me! I did both cut down and alter the recipe so the recipe I am giving you is my very own Peach Preserve recipe, cooked by following the directions from Bon Appetit.
Peach Preserves
5 Large, Ripe Peaches
1 1/2 Cups Sugar
1 T Fresh Lemon Juice
2 Black Tea bags
(also requires 2 - 12 ounce mason jars
Bring a deep pot of water to a boil. Cut a small, shallow 'x' into the bottom of each peach. Blanch the peaches until the skin loosens (about 1-3 minutes). Transfer the peaches into a large bowl full of ice water. Allow them to cool.
Peel, halve, and pit each peach. Cut them into slice about 1/3 inch thick.
Combine the peaches with sugar and lemon juice and allow them to stand for 30 minutes. (I chose to do this step in the same pot I was planning to cook them in. I saves one step and also saves a dirty dish!)
Place a small plate in the freezer (*now!* I made the mistake of waiting and the plate was not cold enough for me to test).
If you do not already have your mixture in the pot you wish to cook them in, transfer them over and add 1 tea bag to the pot.
Cut open the second and pour its contents into the mixture.
Bring to a boil, stirring gently every now and then and cook for about 15-20 minutes. To test the doneness, take the plate from the freezer and spoon some of the mixture onto the plate. If the mixture does not run, your preserves are ready!
Remove the tea bag and skim off any foam that may be on the surface. Ladle the preserves into your clean jars, wipe rims, seal, and process in a boiling water bath for 10 minutes.
Canning is the best way to preserve a little bit of summer for the rest of the year. I look forward to waking up one day in January, with snow on the ground, and being able to pop open my can of Jersey Fresh Peach Preserves. How can it get any better than that?
Readers - Have you canned before? What do you enjoy canning the most? And most importantly of all, once the can is popped open, how do you enjoy your preserves? As a topping for waffles or pancakes? Spooned on top of pound cake or ice cream? Straight out of the jar with a big old fork?
Saturday, August 27, 2011
A Great Night In
I am sitting inside the comforts of my home while Hurricane Irene passes by. I am cooking dinner on my electric stove and hoping that if the power plans to go out, it will give me another 10 minutes to allow my pasta and chicken to finish up. I've made a mish-mosh of spinach, pasta, and 'grilled' chicken. If only I had planned ahead and picked some fresh basil before the rain came!!
I have also been busy making freezer jam, peach preserves, and taking lots of photos! I am prepping for many, many blogs to come!
I'll I can say is here's to a great night in and hopes that everyone is safe and sound.
Be Safe, everyone.
I have also been busy making freezer jam, peach preserves, and taking lots of photos! I am prepping for many, many blogs to come!
I'll I can say is here's to a great night in and hopes that everyone is safe and sound.
Be Safe, everyone.
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