Having a kids birthday?
This site has some really neat themes! Just adorable and beautiful.
http://www.rattleandmum.co.za/2012/06/19/the-best-kids-birthday-party-themes/
I am trying to plan cake and decorating ideas for my nieces 1st birthday coming up in a couple of weeks. She will be in town from Madison, WI. I am so excited!
Sunday, August 19, 2012
Thursday, August 16, 2012
Rumchata Cupcakes
And.. I get by with a little help from my friends. A Stella while in the kitchen, and a pretty apron on.. makes me feel 100percent bliss. That and some good tunes on the record player like Patsy Cline, Hank Williams, Emmy Lou or Linda Ronstadt. Or .. secretly some Fleetwood Mac. These are the best baking, running, jumping around the house tunes :) It makes me feel amazing.
Lady Fingers for Tiramisu
The first time that I ever made Lady Fingers was quite an experience. They are not easy. The first time around making them I had to make Tiramisu for the first time to serve about 200 people, So.. my nerves got to me a bit. And lets just say, Lady Finger batter is a pain in the butttttt I learned! And frustration, and a HOT kitchen will not do these delicate cookies good! But that was almost a year ago. This time around, they went extremely smooth. I made several dozen though and it is best to do small batches at a time, or if the batter gets to heavy it will kill it. Lady Finger batter is very different than cake batter, Gobs (Whoopie Pies), or etc. You must beat the egg whites and yolk mixtures separately and then very very gently FOLD the two together. Just ONE heavy hand move and it can kill your entire batter. It will just flatten it and you will have completely flat cookies. The batter is whipped heavily and folded together to create a very light, foamy, airy consistency. And it needs to keep that way in order to put the batter in a piping bag and pipe your fingers.
Here are some Tips I have learned:
1. Don't work in a really warm atmosphere, it will flatten your Lady Finger batter too quickly.
2. Fold very gently, moving your hand in about 10 second moves. Ladyfinger batter is very fragile so it is very important to fold the flour and yolks carefully into the meringue so that the whites do not lose their volume.
3. It is generally suggested that cream with 25% fat is best for making mascarpone, but 36% works just as well.
4. Always use the double broiler method for making the thick yolk mixture to add to your mascarpone cheese. Otherwise your yolks will easily cook to fast and you will end up with a curdled mess. (I made many trips to the store to rebuy eggs because I was trying to hurry and ignore this part. And I would rather purchase an actual double broiler pan).
5. While using the double boiler to make the mascarpone, ensure that the bottom of the bowl on top doesn't touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.
6. It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which will fit that dish. This makes it easier when assembling the tiramisu later. Do remember that Lady Fingers puff up a little while baking.
7. Lady Finger cookies may be stored up to 7 days in an airtight container. Work ahead and make them a few days before you need them to save a bit of a hassle. Store in a cool place or in the refrigerator.
8. Make the mascarpone layer the day before so it has time to thicken and you don't have much to worry about the day of assembly. It must at least chill for an hour.
9. Placing the bowl (in which cream will be whipped) and the beaters of the hand held mixer in the fridge for about 1/2 to 1 hour before hand makes the cream whip up very well.
10. Dont dip the Lady Fingers into your coffee/liquor for too long or let them sit, or they will fall apart. Again, they are very soft and delicate. Dipping the cookies only on one side, will allow them to soak up plenty of the liquid and not become TOO soggy or distribute too much liquid in the rest of the cake.
11. If you would like to de-mould your Tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your Tiramisu. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the Tiramisu out of the dish.
12. Making a neat round Tiramisu - you can layer your cake into a springform pan. It may be best to freeze the cake for a few hours aside from refrigerating for up to 5 hours, in order to make sure it keeps its shape. And then.. just pop off the sides of the pan. Place your Lady Fingers around the cake and tie a pretty ribbon around. Not only would this look beautiful, but the ribbon around the cookies also acts as a wall to hold the cake together in its perfect shape.
13. I love Cacao Nibs sprinkled on top along with cocoa.
14. Make your Lady Finger batter in single batches at a time. If you are trying to create too much batter, your whites will just have too much pressure when trying to fold the yolks and flour in. Also, it will just be to much batter to try to fold gently and not over mix.
This site also gives some handy tips for creating a round Tiramisu. http://www.wildyeastblog.com/2010/02/27/raspberry-tiramisu/ They create templates on parchment and pipe large round discs with the Lady Finger batter for the bottom and in-between layers of the cake. Great Idea! Thus, creating pretty much a full mold for the cake with the bottom and sides secure. Looks safe. I will have to try it the next time I make this. As for now, I just laid out the individual cookies as usual.
It is funny how we always keep learning. Which suddenly goes along with the song that I've had in my head all morning "I was so much older then, I'm younger than that now". Honestly, I like the Byrds version better. ha. Maybe that's because it reminds me of my father. But it kind of goes along with the thinking of how being in our early 20's or at age 18-19, we seem to think we know a lot and are so wise. But we eventually realize that there is so much more in the world to know about, or that it is actually exciting to keep learning and its okay to have to keep learning. And it is exciting to look at life Dreaming, full of wonder and curiosity, and have an opened mind - not a closed mind.
Or maybe I wonder if this song makes me feel like when we are in our 20's, we do so much planning and worrying, and being so serious - or maybe that is just me. Because A lot of people my age don't seem to have a problem being more laid back and free spirited. But when we get older, we somewhat go back to being young and realize we just need to LIVE and not plan so much. So we have that more free spirit.
But the view of a child is still a part of me, being a constant dreamer and full of curiosity. It's what is needed to be creative.
Wednesday, August 8, 2012
Friday, August 3, 2012
Thursday, August 2, 2012
the Summer Day
There is a great comfort with blending butter and flour by hand. Whether it be working the mixture with your fingertips to create a crumb mixture for Scones, or for a pie or tart crust, the feeling is equivalent. When taking the time to do this by hand, not only do you get the perfect texture for your product, but you get to really feel your work. With every squeeze of your fingertips, mushing and crumbling, you sense relaxation, accepting everything around. You are in the moment. Life feels good and nothing is on your mind. The same experience is felt a bit when making a streusel topping. It is just so simple, but amazing. You get the best pleasure out of doing these few things by hand, or I do at least. And it takes little time at all.
And then comes filling them, which it is hard to go wrong and easy to just feel what you are working with by mixing your fruit with a bit of spice and sweetness in a bowl, and then additional ingredients to get the thickness you feel you need. Somehow I can just feel it. I couldn't tell someone else how to mix these ingredients, but the beauty of pies and tarts like these, you can just feel your ingredients and do it the way you prefer. Your creation can really be you and full of your own heart and love. My favorite ingredient is always ground cardamom. There is something about cardamom. A little bit goes a long way. But that little bit adds a strong, unique spicy-sweet taste with an amazing aroma. It is a spice that is more expensive than your average spice, but well worth it mixed with fruit for a nice warm tart or pie. It is especially good in Banana Bread to add a bit of uniqueness. I often like to throw in a bit of ginger with many of my fruits including pear, blueberry, cranberry. Ginger is another spice that adds a little kick to your average sweet/sugary. When working with tarts, it is also soothing to take time to lay fruit out nicely and it can help develop something absolutely beautiful - adding a bit of pattern, design, order, and perfection. They can look so clean and fresh - the perfect late summer treat to feel the joys of the season and lightness of your life.
But my joy really comes from the pastry blending with my fingertips and when I get to add a few sprinkles of cardamom. These littlest of things brighten my whole day and are the highlight.
However, lets not forget the simple joys of sharing with friends and family. They are such a quick and simple treat, but everyone enjoys them. My father would prefer a blueberry or peach tart over many things (but it may compete with key lime pie or a marshmallow malt!). A dollop of ice-cream on-top of these tarts adds even more comfort.
Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean-
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down-
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don't know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn't everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean-
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down-
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don't know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn't everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?
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