Wednesday, December 30, 2009
Tuesday, December 29, 2009
Thursday, December 17, 2009
What should I fill the beaker with? I know…lime jello! That would be cool. I made 2 beakers, just in case, so I figured I better try this and see if the beaker could hold the jello. Using the quick set method I added grape jello to one of my beakers. After 1 hour the jello was set and everything was looking good. The next morning, still OK. But later that day, Doug called and said he had some bad news….The jello had dissolved the beaker! I am sad to say, the jello was not a good idea.
I rolled out the purple fondant (for deep colors I buy pre-tinted fondant, the colors fade less) and used my template to cut out two gloves. I did remember to do a left and a right. Luckily these could be placed to hide a small crack in the yellow fondant (our little secret). I was able to allow these to hang off the side of the cake because they were not dried and stiff.
I cut out small squares of red, blue, yellow and white to create the HMIS labels. The numbers were added with edible marker.
The molecule was put together and just placed on the cake.
Last I added some chemical formulas and equations to fill in the bare spots.
Wednesday, December 16, 2009
I did start to make triangles, and I actually made three. I started with 6 layers of phyllo dough, cut it into strips and put a small amount of filling at one end. I tried to fold the phyllo into triangles (like folding an American flag) but first I had to remove some filling, and I still couldn't get it to fold properly. Sorry, I should have taken pictures to demonstrate my failed attempts. I decided to bake the three that I made because the corners weren't sealing and I was afraid the filling would just run out. They baked up fine. The filling set OK and the phyllo dough was light and flaky.
The problem? The ratio of filling to phyllo, not enough filling. I could have tried less layers of phyllo but I decided this would take some playing around with, so I ran to the store and purchased the already made phyllo cups to add my filling to. That's how I ended up with what you see here.
I'll have to work on perfecting the triangles and I'll be sure to let you know what works best!
Sunday, December 13, 2009
6 small portobello mushroom caps, stems and ribs removed
1/2 cup cream cheese, softened
1/2 green bell pepper, diced
3/4 cup roasted red pepper hummus
salt and pepper to taste
1 teaspoon lemon pepper seasoning
- The filling was prepared the day before the party.
- I also wiped the mushroom clean and removed the stems the day before and stored them in a paper bag in the refrigerator overnight.
- I purchased baby portobello mushrooms for this recipe. I doubled the filling and filled almost 30 mushrooms with TONS of filling left over! So either I purchased the wrong size mushrooms or somehow I didn't use enough filling.
- I tried the extra filling on some crackers the next day and it was a very tasty spread.
- These were very easy to make. I seared the mushrooms, allowed then to cool a bit, then filled them and kept them at room temperature (only about an hour) until I baked them.
- Best served hot.
Friday, December 11, 2009
2 cups 1/4-inch-diced white bread
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
3 anchovy fillets, mashed
1 small garlic clove, smashed
1/4 cup mayonnaise
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
7 Belgian endives
- Very clever idea! These were a hit!
- I will confess I used store bought croutons. Hey, I'll take help where ever I can when I'm sure it won't compromise the dish!
- I left out the anchovy fillets to make the dish vegetarian and the dressing was still very tasty.
- These were fast and easy to prepare.
- The only thing I would do differently next time is make sure I have extra endive. The heads I bought were kind of small and the filling turned out to be less leafy and more crunchy.
2 tablespoons olive tapenade
60 yellow or red peppadew peppers (from two 14-ounce jars), drained
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 450°. In a medium bowl, knead the sausage meat with the cooked rice and olive tapenade. Fill the peppadew peppers with the meat mixture, pressing to compact it. Arrange the peppadews meat side up on a lightly oiled baking sheet; lightly press down on them so they don't wobble. Drizzle the peppadews all over with olive oil and sprinkle with the grated Parmigiano-Reggiano cheese.
Bake the peppadews in the upper third of the oven for about 15 minutes, until the sausage meat is cooked through. Transfer the peppadews to a platter and serve warm or at room temperature.
- I will admit I had no idea what a peppadew was when I read this recipe. (FYI - Peppadew is actually a trademarked brand name for sweet piquante peppers.) I envisioned something similar to a pepperoncini. They are quite different, they resemble cherry tomatoes (there is a yellow version too) and taste slightly sweet. I may look for some new recipes to try these tasty peppers again! I found them on the olive bar at my local Wegman's, both the red and the yellow variety.
- I browned the sausage before preparing the filling, I was hoping to reduce the amount of grease in the peppers and I wasn't confident that 15 minutes would be enough time to make sure the sausage was fully cooked.
- I halved this recipe and still had almost half of the filling left after stuffing over 30 peppers.
- I had so mmuch filling leftover that I decided to stuff some pepperoncini's as well. These had a little more zing to them but turned out good too.
- I prepared the filling and stuffed the peppers one day ahead. They were stored in the refrigerator and brought to room temperature before I cooked them.
- I will admit, I forgot to add the parmesan cheese. Sometimes that happens when I prepare items ahead of time. They still tasted yummy!
- These tasted fine at room temperature.
- I used the hot sausage but I may consider using a different kind next time. They had a little kick, but you really couldn't taste any sausage flavor.
1/2 pound all-butter puff pastry
30 cherry tomatoes (about 1 pound), halved crosswise
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus more for garnish
Kosher salt and freshly ground pepper
1/2 pound fresh ricotta
Preheat the oven to 425° and line a large baking sheet with parchment paper. Position racks in the middle and upper thirds of the oven. On a lightly floured surface, roll out the puff pastry to a 9 1/2-by-17 1/2-inch rectangle. Using a straight edge, trim the pastry to a 9-by-17-inch rectangle. Transfer the pastry to the baking sheet and poke all over with a fork. Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden. Remove the top sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry onto a rack and let cool.
- Isn't the purpose of puff pastry to puff? This was the first time I used the two baking sheet method to bake the puff pastry flat. One very important tip - DO NOT use air bake cookie sheets to do this! I don't know if all air bake cookie sheets are the same, but mine have 1 small hole on the bottom of each corner. I think this caused hot air to flow between the cookie sheets and burn my first attempt! I should have checked earlier but by 25 minutes the pastry was very dark brown. It's a good thing there are two sheets of puff pastry in each box! For the second attempt I actually used two baking sheets (aka jelly roll pans) and it turned out fine. But I did check it after 15 minutes this time.
- Cutting a tomato crosswise means not through the stem. The ones I did this way deformed when roasting. You will essentially want the top and bottom of the tomato. I know this sounds silly but how was I supposed to be sure what crosswise meant?
- The tomatoes smell divine after roasting in the oven!
- I prepared the puff pastry and tomatoes early to allow them to cool.
- Creaming the ricotta in the food processor made it super smooth and creamy! Nice change of texture for ricotta.
- A pizza cutter worked great for cutting the pastry.
- A tasty treat!
Thursday, December 10, 2009
1 tablespoon butter or margarine
2 teaspoons packed brown sugar
1/2 teaspoon balsamic or red wine vinegar
16 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3 tablespoons crumbled Gorgonzola cheese
Melt butter in 7-inch skillet over medium heat. Cook onions, brown sugar and vinegar in butter 20 to 25 minutes, stirring frequently, until onions are golden brown.
Set oven control to broil. Place baguette slices on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
Spoon about 1 teaspoon caramelized onions evenly onto each baguette slice. Sprinkle with 1/2 teaspoon of the cheese. Broil about 1 minute or until cheese is melted.
My Comments & Tips
- I chopped 3 medium onions and ended up with WAY more than 1 1/2 cups, I would say it was more like 3 cups. They did however reduce quite a bit in volume after cooking.
- I tripled the amount of brown sugar and balsamic vinegar because it just didn't look like enough while cooking.
- The onions took at least an hour to cook. Having caramelized onions before I knew they should be cooked slowly, so I resisted the urge to increase the temperature. Maybe it was my onions (I used sweet onions) but there seemed to be a lot of water released from them, and they didn't start to caramelize until that cooked off. The last recipe I had for caramelized onions took about 3 hours, so this wasn't too bad. The trick is to be patient, you don't want to saute them.
- I prepared these one day ahead and reheated them slowly on the stove. They turned out fine.
- The recipe says to chop the onions. The onions in the picture on the website appeared to be sliced thinly, so I cut the onion in half and sliced it from there. Although the texture was fine, eating them was a little tricky! It was difficult to bite the baguette without the strings of onions falling off. Next time I will actually chop them in squares or at least smaller slices.
- I ended up with about 25 pieces, and still had about a 1/2 cup of onions left over. I'm looking forward to trying them on a homemade burger!
- I was able to assemble these about 15 minutes before broiling, I didn't want the bread to get soggy.
- These were also good at room temperature.
Wednesday, December 9, 2009
If you are going to try making one of these, poke a small hole in the truffle first then put the toothpick into the foam and place the truffle on the toothpick. The foil on the truffles will still hold it firmly in place. If you put the truffle on the toothpick then try to put it into the foam, the toothpick with poke through the truffle, or you will crush the truffle.
Tuesday, December 8, 2009
Friday, December 4, 2009
Platters/serving dishes - I have gone through all of my platters and decided which ones will work best for each menu item. They are all washed and ready.
Tablecloths/Napkins - I have ironed my tablecloths; I think I’ll use paper dinner napkins. People seem more comfortable with paper; whenever I put out fabric napkins its like no one wants to actually use them.
Glasses - I have my wine glasses out and polished, can’t have spots on my wine glasses. Charms for stemmed wine glasses are a great way for guest to keep track of their glasses. Luckily, I received some Christmas charms a few years ago as a gift! I also have mugs ready for hot apple cider.
Silverware – No silverware or serving utensils required for this menu as its all prepared finger foods. But if I was using them I’d make sure I had enough settings and that they were, of course, polished and shiny!
Centerpieces and table decorations are out. This is one area that I like to fuss with, so doing this in advance allows me enough time to get it just right.
I'm pretty comfortable with everything that needs to be done this weekend, but it WILL be a busy weekend!
Sunday, November 29, 2009
Here's the menu I've decided on:
Caesar Salad Spears - Caesar salad made into finger food by serving on endive spears. Easy, elegant and can be made quickly at the last minute.
Hummus Stuffed Portobello Caps - Hummus, cream cheese and bell pepper stuffing. Can be prepared ahead and baked right before the party.
Sausage Stuffed Peppadews - Sausage, rice, olive tapenade and cheese stuffing. Can be stuffed the day before, refrigerated overnight and baked right before the party.
Spinach Phyllo Triangles - A version of family recipe for Spinach Pie but made into little stuffed triangles of phyllo dough. Can be made a day ahead and served at room temperature.
Gorgonzola and Caramelized Onion Appetizer - Baguettes topped with caramelized onion and gorgonzola cheese. The onions can be made a day ahead and reheated before assembly.
Tomato Tartlet - Roasted cherry tomatoes and ricotta cheese spread on puff pastry. Puff pastry and tomatoes can be prepared ahead and kept at room temperature up to 8 hours.
Potato Cakes - Baked mini potato cakes with sour cream and chives. (These are last on my list. I always have one item that can be left out if I take on too much, but these are simple so they probably make it.)
I think this will be a good mix of flavors, temperatures, colors, shapes and textures. It's all finger foods, so no silverware required. These are a little more time consuming as they are all pre-assembled bites (I think that looks more fancy) but with time to prepare on Sunday, I should have enough time to assemble on Monday. I'm adjusting the recipes to allow for 2-3 pieces of each recipe per person. Plus we'll have cookies for tasting.
The only thing I haven't decided on is drinks. Hot cider or milk seems like an obvious choice, but I'll probably also have some wine and coffee/tea.
Don't worry, I'll be sure to post recipes, photos and comments!
Sunday, November 22, 2009
Friday, November 20, 2009
I tried using melted chocolate (Baker's unsweetend) instead of cocoa powder in the chocolate buttercream. I think it tastes much better with the melted chocolate, that will be my MO from now on! Plus I won't have cocoa powder flying all over my kitchen everytime I make chocolate buttercream.
Thursday, November 19, 2009
Another point...be flexible! My December issue of Food & Wine arrived a few days ago. While flipping through I noted a few recipes that I think I might like to add to my Cookie Exchange menu...Caesar Salad Spears, Artichoke and Fontina Pizza, Sausage Stuffed Peppadews and Tomato Tartlets. So what I will do is print out all my recipes, figure out what the best combinations are and narrow down the list.
Once I have decided on the menu items, I work on planning the details. Please note that I love to organize, and you don't have to go to this level of planning, but I'm sharing what works for me. These details help me get my head around everything that needs to be done in the days leading up to my party. I am definitely a list person. And I love crossing that last item off my list right before my first guest shows up!
I look at each recipe and determine the number of servings it makes. Do I need to half, double or triple it? I will mark it right on the recipe in bold so I remember when I’m making my grocery list. Next I make a grocery list. I make a long list including every item and then add the quantities before each item as I go through the recipes. I usually do this by hand and group by the layout of my store. Then I go through my kitchen and cross off what I have and write out a new clean list to take shopping. Depending on the ingredients and how many days ahead I will start cooking, I may buy all the dry goods/staples pretty far in advance and then make a shorter list of fresh ingredients I need to pick up at the last minute. More than once I’ve purchased fresh items that didn’t stay fresh long enough (raspberries do this to me all the time!)
Another thing I do ahead is read thoroughly through each recipe. I highlight the items or step in each recipe that can be or need to be made ahead of the party. Then I can tell at a glance how much I can do ahead and how much is left for the day of the party.
After that I make a timeline of items that need to be completed the day of the party. Complete with cooking or estimated prep times. This may sound a little “crazy” (read OCD) to some people. But when I get home from work at 4pm and people are arriving at 6pm I need to know what I am doing next. Plus I’ll know if I left myself enough time to get everything done.
Next I fill in the middle; I make a less detailed list of everything that needs to be done between now and the day of the party. I can then work at getting a few things done each night, leading up to the party. So I don’t overload myself, I actually include house cleaning items on this list too.
Now I have a complete picture of EVERYTHING I need to do for my party!
One of the last things I do is make sure I have any specialty cooking pans I’ll need, and enough serving utensils, platters, glasses, etc. for the number of people attending. Then I shop to fill in any gaps! Always a fun part of the process, although my closets are becoming quite full of entertaining and cake items!
Tuesday, November 17, 2009
Monday, November 16, 2009
I spend some time looking through my cookbooks, magazines (Living, Bon Appetit, Food & Wine, Every Day Food) and browsing websites like FoodNetwork.com, finedinings.com, epicurious.com and foodandwine.com looking for recipe ideas. I also have an extensive list of bookmarked recipes that I have saved while browsing. Usually one or two recipes will stand out and drive the rest of the menu. I almost always have a list of more recipes than I can serve so I gather them up and use the following points to narrow down the items.
I like to make sure I have hot, cold and room temperature items. This gives variety for the guests as well as ease of preparation for me. The cold and room temp appetizers can usually be made ahead, and warm items can either be made at the last minute or kept warm in a buffet server or crockpot. I received a buffet server a few years ago for Christmas and that was one of the best gifts to make entertaining easier! It does an excellent job of keeping the food warm without drying it out. (Not sure how well it would work for crispy or fried items.)
Another thing I look out for is variety of color and texture. Sure I can add color with serving platters but who wants to end up with a plate of all white foods, or any other color for that matter! Remember we eat with our eyes first. I also don't want to serve foods that all have the texture of baby food, or crunchy potato chips.
It's also a good idea to have a mix of "light" and "heavy" dishes. I don't want everyone to feel like they have to roll out the door, but I also want to make sure everyone has enough. I like to mix in few healthy items too. Entertaining doesn't have to mean only high calorie foods, I think mixing a few indulgent foods with healthy items is the way to go.
Variety is another thing to watch out for. It seems like repeating flavors occur sometimes when I'm gathering recipes. Do I want 3 different recipes with gorgonzola cheese? Not really. If I do use the same flavor twice I try to make sure it is in two different ways, for example savory and sweet, or with different flavor combinations. Sometimes having a major flavor in one item and the same flavor in a minor way in another item helps tie things together.
I also make sure I have vegetarian options, for my vegetarian friends.
For the cookie exchange, we will have plenty of sweets, so I'm sticking to primarily savory items. And I'll want to make sure we have enough substance. Here's what I'm thinking so far...
Spinach Phyllo Triangles
Gorgonzola/Onion Appetizer or Portobellas w/Corn Salsa
Now I'll start looking for specific recipes for each of these...
Saturday, November 14, 2009
First I ask myself a series of questions...
Is there a theme? Maybe a regional theme... Italian, French, Mexican. A food theme...chocolate, cheese, apple. A holiday theme... Chinese New Year's, Mardi Gras, Halloween. Or anything else you can think of...Springtime Tea Party, No Cook Menu, Super Bowl Party, Carnival Food. Food Network shows typically choose a theme menu for each episode, if you need some ideas. I am currently planning my cookie exchange menu.
How many people will be attending? Will it be a small group of girlfriends? One or two couples invited over for dinner? A party for everyone we know. Or somehere in between? My cookie exchange should have 8-10 people attending.
What courses do I need? Appetizers only? Heartier snack foods? Full course dinner? Desserts only? I will be doing an appetizer buffet. We will also be tasting our cookies before the swap so I won't need any sweets.
How will the food be served? Will it be buffet style? Sit down dinner? Or just grazing while hanging out? Will people have to hold drinks and plates of food at the same time? Do I want to plate each course before serving? Are there last minute items that will need to be cooked and served immediately? I prefer to do as much as possible before the party. Although my kitchen is part of an open floor plan, I want to attend my party and not be cooking/plating during the whole thing. Due to my limited size dining table, I usually do a buffet style spread on my kitchen island.
Finger food or silverware required? Seated at a table is pretty much the only way to serve items requiring cutting with a fork and knife. Items like soup are also best served while seated. Finger food is the easiest. People can put items on a plate and mingle, or stand and graze at the buffet. You can also put "food stations" around the room to prevent a traffic jam at a single buffet. Finger food also helps reduce clean up. No silverware to wash!
How much time do I have to prepare before the day of the party? Can I go grocery shopping well in advance, or do I need to buy lots of fresh ingredients right before the party? Can I make menu items a day or two before? For example, foods like dips usually taste better made the day before instead of at the last minute. Will I have time to cook days before or will I be cleaning my house and decorating? Monday is a great day for my cookie exchange. I can do all my baking and cooking/prep over the weekend.
How much time will I have to prepare the day of the party? Will I be having people over right after work during the week or will I have all day Saturday to cook? Saturday parties allow more last minute cooking but I still try to serve items I can finish before the party and not have to cook during the party. For after work parties I try to choose items I can cook the day before, or prep all the ingredients and cook quickly at the last minute.
Will others be bringing anything? Do I need to prepare the entire menu or will others be bringing dishes. If I am preparing the entire menu I have to choose some quick and easy items, but if others are bringing dishes as well I can choose a few more time intensive items.
Next time I'll talk about choosing recipes.
Friday, November 13, 2009
The Tastefully Simple party was fun. All of their items are either open and serve, or add 1 or 2 items max. Quite simple. They send the hostess a kit of items to make for serving at the party and I have to say all of it was very good. OK, maybe I could have done without the Key Lime Cheese Ball but everyone else seemed to enjoy it. The prices didn't seem too bad either but I may have to reevaluate that statement after I receive the items and see the size of the packages.
The peanut butter silk cake was a hit! I was slightly worried, as I was cutting the pieces it looked dry (my worst fear is to serve DRY cake!) but it was actually pretty moist, it just looked crumbly. Next time I would bake it just a few minutes less though. The filling was quite tasty and soaked into the cake a little bit. I am happy to say the layers did not slide and the cake stayed in tact during the trip to work. The peanut butter chip decoration was fun too, it took everyone a few seconds to figure it out because they were looking at the bottoms of the chips!
I would consider the new recipe a success. And I can mix and match the cake or the filling with other recipes too! I'm also thinking peanut butter cupcakes with the filling would be good too. I love it when a new recipe works!
Glad to have the weekend off from baking. Looks like nice weather. Is it too early to put up Christmas lights???
Wednesday, November 11, 2009
Today I made a white cake with raspberry jam filling and lemon/vanilla buttercream frosting. I also made a Peanut Butter Silk Cake from the Betty Crocker website. (I'll post the recipe at the end of this post in case the link doesn't work.) The pieces certainly tasted good putting it together! Basically for the cake just add 1/2 cup peanut butter to a yellow cake mix. You could do this and just use chocolate frosting and I'm sure that would be great. Or even to make peanut butter cupcakes!
I doubled the recipe to make a larger cake. I ended up putting one complete cake mix in each of two 9" pans. After all was said and done I had 2 - 1"layers from each pan. If you split one mix between two pans you may have very thin layers. Just remember if they crack as you handle them you can just put them back together and no one will ever know once the cake is done! One key would be to buy Bake Even strips. They work great for helping the cake rise evenly and practically eliminate the hump in the middle. Most of the time I don't even need to level the cakes when I use them. Of course you'll need to make sure your oven is level!
I think the filling is what will make this cake! It's a little tricky and I actually had to throw away the first batch. I over whipped the heavy cream and ended up with something that looked like curdled milk! That's what I get for trying to multitask! The second time it turned out fine. The filling does end up pretty thin, so it may not be a great choice for a cake that needs to travel. I am hoping the chocolate frosting on the outside will be firm enough to prevent the layers from sliding! I'll let you know.
I borrowed an idea from one of my cake cookbooks for the decorating. You don't have to be an experienced cake decorator to do this one! Peanut butter chips pressed into the frosting like studs. I think I'll stop at the store in the morning to find something to add to the top, maybe two peanut butter cups.
And here it is as promised..
Peanut Butter Silk Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Tuesday, November 10, 2009
I bake our Birthday celebration cakes at work and decided I'd rather bake on this day off instead of over the weekend. But what should I make? Chocolate and peanut butter is always a favorite, but I have already done chocolate cake with peanut butter frosting, TWICE! I decided it's time to start some experimenting, I found a recipe for Peanut Butter Silk Cake. If it turns out well, I'll be sure to share! Also going to bake a white cake with raspberry jam filling and vanilla buttercream frosting.
I have purchased two new pans this week, a Mini Wonder Mold Pan and a Mini Stand Up Bear Pan. Excited to try them. I think I will try to make a doll cake. One of my friends at work was talking about how her Mom used to make one every year for her birthday. I thought it would be nice to make one for her this year (her birthday is Friday). Trying to decide if I will use buttercream frosting or fondant to decorate. I have no ideas for a design at this point. Hopefully something will come to me!
Stay tuned for pictures!
Sunday, November 8, 2009
I've never been to one but I’ve seen some great ideas especially on http://robinsweb.com/cookies/index.html and the photos look like a lot of fun, so why not?! I sent out an email to some good friends to see if they were even interested, the responses came back so positive that I can’t wait! We’ve picked the date of Monday December 7. It should be easier for everyone to bake their cookies over the weekend. I’ll keep you posted with all of my ideas along the way.
I have already sent out a "Save the Date" email to everyone. Working on the complete invite. There are lots of different types of exchanges. I've decided to have everyone bring 7 dozen cookies and the goal will be to have 12 people attend. We'll taste one dozen of the cookies and everyone will be able to take home 1/2 dozen each of 12 different types of cookies! If we don't have 12 people attend, each person will just get more of fewer types of cookies.
Now, which rules should I include? Some rules I DO know I want to do is no duplicate recipes, and no basic chocolate chip cookies. One rule I've seen is no bar cookies, but I seen nothing wrong with that. I think that rule would be for all serious bakers attending. But as far as I'm concerned, this is for fun and shouldn't be stressful for people to attend. I even have a complete non-baker who has agreed to take on the task! (I'll have to keep an eye out for an easy recipe to share with her.)
Planning to have a few prizes. One for the best cookie and one for the most festive holiday outfit. I'll have to think of something creative for these.
Next will be to decide on a menu for snacks to have while we socialize and taste the delicious cookies! And decide what I am going to bake myself!
Oh my, I almost forgot I'll have to have all my holiday decorations up too!
Looks like I'll be busy for the next few weeks but this should be fun!
Saturday, November 7, 2009
Thursday, November 5, 2009
Another item I HAVE to mention is Wilton Cake Release if you ever have a problem with cakes sticking to the pan, you hate greasing and flouring the pans, or you hate cutting those parchment circles for the bottom of the pan, you need this! You can buy it at Michael's or Hobby Lobby. You squeeze it out onto the pan, spread evenly with a brush, then add your cake batter. After you remove the cake from the oven, allow it to cool 10 minutes. You may even notice it shrinking away from the sides of the pan already. Turn the pan upside down and voila! A perfectly smooth cake that pops right out of the pan! I think the top comes out even smoother than the parchment circle technique.
Time to wrap up my cakes..tomorrow is the fun part!
Wednesday, November 4, 2009
Tomorrow, I bake. This allows the cakes to cool completely before I decorate. Ever tried cutting layers in a warm cake? Not to mention, the buttercream won't be too happy either. I store my cakes in the refrigerator overnight, I think that helps keep them moist. Another key is to be sure to wrap the cake as airtight as possible soon after it cools, saran wrap or large Ziploc bags work best, otherwise the cake will dry out.
I'll leave you with a fun cake blog. http://www.cakewrecks.blogspot.com/
Hopefully one of my cakes never ends up on this blog!
Tuesday, November 3, 2009
Fondant is a relatively easy medium to work with, imagine modeling clay that tastes like marshmallows. You usually see it on wedding cakes because it looks so perfectly smooth (if done right!) It's flexible so it can form to curves or you can mix it with gum paste and it will harden. It's still edible but depending on the amount of gum paste used, you could break a tooth if you try to eat it!
The engineer in me has to plan ahead and figure out how to make some of the decorations. I sat down tonight to get started on some of the pieces so they could dry by assembly time. Here you see tires, spoiler, door numbers and obviously, Happy Birthday.
Tomorrow I tackle the hood graphics.
But then I struggle with a name. What do I call my blog? All of my initial (and uncreative) thoughts are taken. So I decide to think about it. One night at dinner I ask my husband, Doug, if he has any ideas what to name my blog. Although he had no immediate ideas, a few days later while we were (again) out to dinner; I was talking about a cake I needed to decorate for a co-worker. He says, “Can we have one day where you don’t say the word cake?” I laugh but think...and after a few iterations I have it! Saving Doug’s Sanity! I can use the blog to talk about all of my cake ideas, planning, failures, and successes; therefore saving my wonderful husband the agony of listening to me talk about cake all the time!
The only other thing that is holding me back from starting to write is “Will anyone actually want to read what I have to talk about?” I run it by some friends and they say they would, maybe they are being nice, but I figure what the heck!? I won’t know until I try.
So my plan is to share with you my adventures in creating cakes and party planning/entertaining ideas. Who knows I may even add another hobby that I won’t be able to stop talking about, that is, if I can find the time.