Soundtrack: I’m A Lady, Santigold
Soundtrack: I’m A Lady, Santigold
Sountrack: Flogging Molly
Supplies: angel food cake pan big bowl ziplock bags whisk spatula Ingredients: (topping) 1 box white cake mix *and eggs/oil that it calls for! food coloring frosting
apparently i’m on a baking kick…with a few tweaks
the website linked does a really good job explaining this recipe – honestly it is so so easy to mix up these colored batters. just pull together a basic white cake box mix and divide the batter into ziplock bags. put the most amount of batter in the one that you plan on adding red food dye to and scale down as you progress through the rainbow. leave some plain white to put in the bottom of the pan.
make a layer of plain white batter. cut a small!! hole in the corner of red ziplock bag and make a rather large ring. repeat process with all of the colors - making smaller and smaller rings as you layer the colors.
bake according to directions on cake box.
i opted to move away from the green grass theme and leprechaun trap and instead frosted mine with fluffy vanilla clouds.
Review: how can you not love a rainbow holiday theme cake?!
Inspiration: Pi day (3/14)
Supplies: pie tin measuring cups/spoons whisk vitamix or food processor Ingredients: (topping) 1/2 c walnut pieces 1/4 c packed golden brown sugar 1/2 tsp cinnamon pinch fine sea salt pie crust Ingredients: (filling) 1 c packed golden brown sugar 2 eggs 1/2 tsp fine sea salt 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1 can (15oz) pure pumpkin 1 c heavy whipping cream
so in honor of Pi day and to appease my inner math enthusiast i decided to bake off a pie. perused many options but decided on this one from Bon Appetite:
pre-heat oven to 375degrees. poke holes in bottom of pie shell with fork to allow air to escape. place frozen pie shell (i googled brands and am pretty impressed with how this one from Whole Foods called Whole Wholesome Organic turned out) in oven for about 15min to crisp up a bit.
using Vitamix or food processor grind up walnuts, brown sugar and salt.
pulse until it turns into fine crumbs
whisk brown sugar, eggs and spices in medium bowl. add in heavy whipping cream and pumpkin puree and whisk some more to combine.
pour filling into pie and bake for about 30 min. be careful when placing pie into oven – where it sloshed over onto the pie crust it wound up burning and turning black by the time the pie was done. eep. sprinkle topping on pie and continue to bake for 15 min at 325degrees (i accidentally left my oven at 375degrees – again, eep.)
Review: honestly i’m not a pie fan but i love pumpkin puree and even eat it just by itself whenever it’s prominently promoted over the fall holidays. this tasted like a creamier version of that, but i really liked that the recipe didn’t call for condensed milk like some recipes do which i think takes away too much from the pumpkin taste. also the crumb topping doesn’t call for butter like most crumbles which i also like since it makes the overall flavor of the pie (deceptively?) healthy tasting. the frozen pie crust i used was also a winner, aside from the burnt parts around the sides…better chilled since it set the filling up, but had i cooked it longer i’m sure it would have been fine warm or at room temperature.
Soundtrack: Happy Birthday to Me, The Vandals
Supplies: 3qt saucepan measuring cups/spoons lollipop molds and sticks various additional molds candy thermometer Ingredients: 2 c sugar 1 c light corn syrup 1/2 c water 1/4 tsp flavoring (champagne) assorted sprinkles/coarse decorating sugars
combine sugar, corn syrup and water in saucepan. stir to combine and heat until sugar dissolves. wash down sides with pastry brush and increase heat to medium. cook until mixture reaches 300degrees.
remove from heat and stir in champagne extract.
pour mixture into lollipop, silicone, plastic molds – that have all been sprayed with nonstick spray and filled with sprinkles.
sprinkle with more sprinkles/sugar. (yes i did forget to fill that one on the top left)
pour remaining mixture onto silpat and top with more fun sprinkles/jimmies and let cool. once cooled remove from molds (carefully) and break up hard candy block into pieces.
Review: pretty looking but not my favorite tasting. best to let the candy dissolve rather than try and chew since it’s the kind of candy that gets stuck in your teeth. actually most candies seem to do this…i like the sprinkles better than jimmies but figured i’d try something different with all of the excess sugar mixture. more caramel tasting than champagne-y but i think that is because the sugar kept cooking for so long off the heat.
so tomorrow is my birthday. i’m hoping i have time to make some sort of thematic candy confections…not sure what that would be (but in googling ideas i found out that jelly belly comes in birthday cake flavor ohmygod)…i know this is the time to break out those rainbow sprinkles but i’d like to use them with something other than my beloved marshmallows…maybe clear champagne flavored lollipops filled with sprinkles??!
in any case, i’m going to dinner with some very special people in my life and the restaurant happens to have one of my most favorite deserts – something called an Eton Mess. pretty much a concoction of meringue, whipped cream, and macerated fruits. like a really messy (so messy it’s not even listed on the menu and you have to specifically ask for it) version of pavlova (mother’s favorite dessert). how fitting.
Soundtrack: London Calling, The Clash
got a wicked package of british confections from the lovely ali (who dates and makes cakes). i love her and cannot wait to see her when she comes back to visit in a few weeks!