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"A party without cake is just a meeting" - Julia Child
Sunday, March 16, 2014
CANDY, CANDY, CANDY!
I love candy! In fact, I gave up candy for lent. You would think that wouldn't be an issue for a "forty something" year old but it actually is something I eat on occasion.... okay okay... daily! My brother's birthday was last week and he REALLY has a sweet tooth. He is a true candy expert. haha! For one of his gifts I made him a "candy tray" as opposed to a candy basket, or bag, etc. I figured I would put it in something that he and my SIL could use later. The thought crossed my mind to make it in a planter since Spring planting is right around the corner but I figured that is sorta a work kind of gift and with this nice tray they can use it for entertaining or books or ...... I mean who doesn't need another nice tray? I love them and I have too many already. So I loaded it up with some of his favorite candies and filled in with tissue paper. Originally, I put the stick letters H O O R A Y in tiny pieces of styrofoam and it looked great (in person) but I thought it looked like a bit too much in the photos so I will post one with the letters and one without. This was a much nicer gift than the ones you can order or purchase already done and it was so easy to put together. It was also a lot cheaper. Now it's your turn to make a candy basket, planter, bucket, tray..... for the candy lover(s) in your life!
Thursday, March 6, 2014
Mardi Gras!!!
As Jackie and I said in our "About Us" info, we celebrate everything. And Mardi Gras is no exception! I really hate it though when one celebration interferes with another one. (As in, Fat Tuesday was also National Pancake Day) soooo I missed making pancakes Tuesday because I was focusing on Fat Tuesday..... we do it up around here!
Along with decking the table out with beads and masks, I made jambalaya, hurricanes (virgin for the young ones) and king cake. I used a king cake recipe I got from Southern Living several years ago and it was yummy!!! King cake isn't the most delicious cake generally because it is really nothing more than a yeast bread with cinnamon and sugar. You can make a filling but I went with the simple sugar/cinnamon and it was one of the best I've tasted. This recipe makes two not so big king cakes so I took the other one to lunch with my girlfriends. Don't forget to put the baby in after you bake your cake. If you put it in before you ice it and put the sprinkles on you will be just as surprised by where it is as everyone else. It's more fun that way! Getting the piece with the baby is great fun for my kids (even if tradition says they are the ones to have the next party or get the next king cake...... ) They know they have no worries there!
Traditional King Cake
1 16oz container sour cream 2 large eggs, lightly beaten
1/3 c. sugar 6 to 6 1/2 cups bread flour
1/4 c. butter . 2/3 c. butter, softened
1 tsp. salt 1 c. sugar
2 (1/4) envelopes active dry yeast 3 tsp. cinnamon
1/2 c. warm water (100-110 degrees) creamy glaze, purple, gold, green sprinkles
1 TBSP. sugar
Creamy Glaze
4 c. powdered sugar
5 TBSP. butter, slightly melted
1-2 TBSP fresh lemon juice
1/2 tsp. vanilla
3-5 TBSP milk
Stir together all ingredients. Add the lemon juice according to taste and start with less milk and add more to achieve desired consistency.
King Cake
Mix first 4 ingredients in a saucepan over low heat, stirring until butter melts. Set aside and cool to 100-110°
Stir together yeast, 1/2 c. warm water, 1 TBSP sugar in a measuring cup, let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy duty mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2) until a soft dough forms. It will start to come away from the bowl but be sticky.
Turn dough out onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well greased bowl, turning to grease top.
Cover and let rise in a warm place free from drafts for 1 hour or until dough doubles in bulk. Punch dough down , divide in half and roll each portion into a 22x12 inch rectangle. Spread 1/3 c. softened butter evenly on each rectangle, leaving a 1 inch border. Stir together the sugar and cinnamon and sprinkle evenly over the buttered rectangle.
Roll up each rectangle, starting at long side. Place one roll seam side down on a lightly greased baking sheet and pinch together ends to form an oval. Repeat with second dough roll. Make sure you really pinch the ends together well AND keep butter off the edges to seal well. (water under the edges helps) If not sealed your butter will melt and run out of the cake.
Cover and let rise in a warm place for 20 to 30 minutes or until doubled in bulk.
Bake at 375 for 14 to 16 minutes or until golden. Cool cakes and insert the baby from the bottom. Drizzle on glaze and add purple, gold, and green sprinkles in sections.
Along with decking the table out with beads and masks, I made jambalaya, hurricanes (virgin for the young ones) and king cake. I used a king cake recipe I got from Southern Living several years ago and it was yummy!!! King cake isn't the most delicious cake generally because it is really nothing more than a yeast bread with cinnamon and sugar. You can make a filling but I went with the simple sugar/cinnamon and it was one of the best I've tasted. This recipe makes two not so big king cakes so I took the other one to lunch with my girlfriends. Don't forget to put the baby in after you bake your cake. If you put it in before you ice it and put the sprinkles on you will be just as surprised by where it is as everyone else. It's more fun that way! Getting the piece with the baby is great fun for my kids (even if tradition says they are the ones to have the next party or get the next king cake...... ) They know they have no worries there!
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Traditional King Cake
1 16oz container sour cream 2 large eggs, lightly beaten
1/3 c. sugar 6 to 6 1/2 cups bread flour
1/4 c. butter . 2/3 c. butter, softened
1 tsp. salt 1 c. sugar
2 (1/4) envelopes active dry yeast 3 tsp. cinnamon
1/2 c. warm water (100-110 degrees) creamy glaze, purple, gold, green sprinkles
1 TBSP. sugar
Creamy Glaze
4 c. powdered sugar
5 TBSP. butter, slightly melted
1-2 TBSP fresh lemon juice
1/2 tsp. vanilla
3-5 TBSP milk
Stir together all ingredients. Add the lemon juice according to taste and start with less milk and add more to achieve desired consistency.
King Cake
Mix first 4 ingredients in a saucepan over low heat, stirring until butter melts. Set aside and cool to 100-110°
Stir together yeast, 1/2 c. warm water, 1 TBSP sugar in a measuring cup, let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy duty mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2) until a soft dough forms. It will start to come away from the bowl but be sticky.
Turn dough out onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well greased bowl, turning to grease top.
Cover and let rise in a warm place free from drafts for 1 hour or until dough doubles in bulk. Punch dough down , divide in half and roll each portion into a 22x12 inch rectangle. Spread 1/3 c. softened butter evenly on each rectangle, leaving a 1 inch border. Stir together the sugar and cinnamon and sprinkle evenly over the buttered rectangle.
Roll up each rectangle, starting at long side. Place one roll seam side down on a lightly greased baking sheet and pinch together ends to form an oval. Repeat with second dough roll. Make sure you really pinch the ends together well AND keep butter off the edges to seal well. (water under the edges helps) If not sealed your butter will melt and run out of the cake.
Cover and let rise in a warm place for 20 to 30 minutes or until doubled in bulk.
Bake at 375 for 14 to 16 minutes or until golden. Cool cakes and insert the baby from the bottom. Drizzle on glaze and add purple, gold, and green sprinkles in sections.
Saturday, March 1, 2014
French Macarons
Hi Everyone!
None of you could tell this BUT I have been busy with lots of "projects". I photograph them and then I think.... hmmmm, this isn't good enough to post. Seriously, I was looking at the photos on my phone and I have shots of banana pudding, chicken pot pie, chalk painted picture frames, oatmeal cookies, painted dining room chairs..... you get the idea. I will share a few of them in the coming days.
So yesterday I decided to try and conquer the finicky French macaron. I love them and so does my daughter. In fact, her prom date asked her by spelling prom with macarons!!! I was a bit anxious because I knew they were not easy but I watched a few videos and thought I could pull it off. Well my first try was a success; sort of! I made mine a little too big and they rose a tad too high but I was pleasantly surprised! I anticipated having to make them a few times before I had any success. They did taste delicious and I sampled so many imperfect ones that I have lost my appetite for them. At least for the time being! This video is an excellent one to watch before you try to make macarons.
I am going to make them one more time before I post the "official recipe" but the basic macaron has to be pretty exact. You can experiment with the fillings and flavors. I didn't add food coloring this time because honestly I didn't want to separate the "dough" and mess with it more than needed. Check my first attempt out below........
None of you could tell this BUT I have been busy with lots of "projects". I photograph them and then I think.... hmmmm, this isn't good enough to post. Seriously, I was looking at the photos on my phone and I have shots of banana pudding, chicken pot pie, chalk painted picture frames, oatmeal cookies, painted dining room chairs..... you get the idea. I will share a few of them in the coming days.
So yesterday I decided to try and conquer the finicky French macaron. I love them and so does my daughter. In fact, her prom date asked her by spelling prom with macarons!!! I was a bit anxious because I knew they were not easy but I watched a few videos and thought I could pull it off. Well my first try was a success; sort of! I made mine a little too big and they rose a tad too high but I was pleasantly surprised! I anticipated having to make them a few times before I had any success. They did taste delicious and I sampled so many imperfect ones that I have lost my appetite for them. At least for the time being! This video is an excellent one to watch before you try to make macarons.
I am going to make them one more time before I post the "official recipe" but the basic macaron has to be pretty exact. You can experiment with the fillings and flavors. I didn't add food coloring this time because honestly I didn't want to separate the "dough" and mess with it more than needed. Check my first attempt out below........
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