Sunday, July 13, 2008
I tried a new crust recipe this time, it was supposed to be very flaky (mmm!). It was delicious, but ridiculously difficult to roll out. In fact, the top crust was really patchy b/c everytime I tried to lift it off the counter, it broke so I gave up, threw it over the filling and placed extra pieces over the holes. The filling was mostly blueberry (my favorite!) with some peaches tossed in as well. At the end I decided to add a layer of candied pecans on top of the pie. I just wanted an extra delicious touch, but it masked the lumpy-ness of the crust as well (which was made worse by the fact that I made an amateur mistake and completely forgot to cut slits in the top to vent the pie). This pie really survived a lot...including my knocking it off the bench where I was sitting, after a few too many drinks!
Just look at these beautiful, natural-hair-color people!
Thursday, July 10, 2008
Sunday, July 6, 2008
I offered to bring dessert (obviously). I made a chocolate ganache and caramel-hazelnut tart and a berry tart. Both of these were on my list of dishes to try so I got to knock off two in one shot. I didn't love the chocolate tart because the chocolate was really bitter, although it was good if you got some of the caramel-hazelnut filling on your fork at the same time. The berry tart turned out very well and was really easy to make.
Saturday, June 14, 2008
And after enjoyment began...
Thursday, June 12, 2008
She'll be going to Ball State (alma mater of David Letterman and "Papa John") this fall and rooming with one of her childhood friends. Instead of using her HS colors/mascot as a theme, we used Ball State's (red, white, black). I made a lot of red velvet cupcakes and frosted them with white chocolate frosting. Someone else made vanilla cupcakes and I frosted them with raspberry buttercream-the idea was to have red frosting, but I couldn't get it red without tons of food coloring. So let's pretend BSU's colors are white and pink-Dave would be proud. :)
Here I am with the lovely graduate:
My best friend, the doctor-she guarantees this tub of raspberry frosting is good for you!
I expect Caution Hill to rock a song about cupcakes the next time I see them (don't worry boys, you have awhile!)
Wednesday, June 4, 2008
But if you're impatient, just go with the lemonade. This is another recipe I wanted to try during my week off, which sadly ended on Monday...trust me, I'd much rather bake than study contract law. It's a tart filled with lemon cream; this cream is the creation of Parisian pâtissier Pierre Hermé (next goal: visiting his pastry shop in Paris!). I get really frustrated when something goes wrong in the kitchen so I wasn't sure how my patience would hold up in making this delicate treat! I made the tart shell in my new food processor, but probably wouldn't do so again unless absolutely necessary-I'm used to making crusts by hand and like being able to feel the consistency to know it's done. The cream required close monitoring, but it really wasn't hard to make. It's very tart, no sugary American cream here! It came out very well, if I do say so myself (and I do)!
I made this and the lemon meringue puffs that I've made before, for a friend's engagement party last weekend...here are the pictures:
Lemon Tart Being Enjoyed:
Sometimes I Have to Use a Little Force:
Friday, May 30, 2008
Pillsbury is currently promoting their new line of reduced sugar mixes and frostings (possibly the only time boxed atrocities shall be mentioned here). I check gothamist.com everyday and saw that the Pillsbury Doughboy would be passing out cake 4 blocks from my office. Of course I had to go!!! I dragged a co-worker with me and we took pictures and got pens and buttons! Because they are using a campaign theme, Doughboy had "Secret Service" protection as well...very cute.
Also, there is a picture of the croissants I made last weekend-learning to make puff pastry was one of my goals during this week free from school (the other you'll see in my next post). I ran low on chocolate, so I made some with strawberry jam and some with brown sugar & cinnamon filling. They did get a bit overdone, so they're darker than what I would have liked, but they still tasted really good!
Sunday, May 18, 2008
|From Food Porn +|
|From Food Porn|
Recipe from Sarah Phillips
Sunday, May 4, 2008
I put before you a very profound question: which is more important to a good Kentucky Derby party-huge, fantastic hats or delicious Southern sweets? I'm tempted to say hats, because of these two lovely gentlemen whose acquaintance I had the pleasure of making last Saturday:
For obvious reasons though, I must say that sugary goodness is of at least equal value. I made lavender meringue puffs with white chocolate chips, pecan tarts and fried apple dumplings (basically just took an apple pie recipe, made smaller portions, then deep-fried them). I don't have pictures of those because they just look like boring lumps of dough-looks are so deceiving! Below you can see the tarts and meringues (they look like clouds!). You can also see me in my hat! I do have eyes, I swear...they're just hidden under that blue monstrosity!
Oh, and for the first time ever, I placed money on a horse at the OTB-Eight Belles. Note to self: you are bad luck to horses! RIP.
Monday, April 21, 2008
Tuesday, April 15, 2008
Saturday, April 5, 2008
Few things make me happier than the first beautiful spring day in
I had dinner plans with some friends and figured I would have them over for dessert afterwards. The gorgeous weather called for a change of pace from the chocolate and cream-heavy desserts that I feel like I made all winter. I recently found a recipe for strawberry cupcakes and decided I would convert it into a 2-layer cake.
The cake itself was delicious-very moist and full of strawberries (I used nearly 2 1/2 cups in the recipe). However, next time I make this I'll use a different frosting recipe. I hardly ever follow recipes to the letter, preferring to change things a bit and make the recipe "mine." This time I did follow the recipe and was unhappy with the frosting. It was very runny and just kind of slid down the sides of the cake into a puddle (you can see this in the pictures). When the cake was sliced, the top layer wouldn't stay-it kept sliding off the bottom layer onto the plate. No big deal, though-it still tasted great and next time I'll improve the frosting!