Sunday, August 31, 2008
Wednesday, August 27, 2008
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Tuesday, August 26, 2008
This class was basically just the assembly of all of the Royal Icing flowers and the Color Flow birds we made throughout the class. We did learn how to create basketweave and rope border out of buttercream. I had a hard time keeping my basketweave very straight on the cake and without gaps in places. Overall, I think everything turned out great! On to class 3 in two weeks....
I couldn't decide which pictures to post. I like them all!
Sunday, August 24, 2008
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C).
Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
While the batter was chilling, my brother came over with his new puppy...
Back to work we go. Here is Fallyn with the first sheet of cookies ready to bake. She's also modeling my new Apron from TPOX (my WC exchange elf)!
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup yellow cake mix (I bought French Vanilla cake mix after losing a long debate in the grocery over what flavor batter to use.)
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps. Husbands like helping with ice cream....
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.
Friday, August 22, 2008
Preparation Time: 15 min.
Cooking Time: 43 min.
1 TBSP Olive oil
3/4 cup onion(s), chopped finely
Preheat oven to 350F.
Thursday, August 21, 2008
- I didn't have the right tip to make the rose, so I have to practice that this weekend.
- I suck at making daisies. I think my icing was a little dry and crumbly.
- Daffodils can look great, but are a bit of trouble (changing tips and all). Mine need work.
- Pansies are simple, fun and can be made quickly. One of my pansies started to look like a butterfly. So I made a butterfly and the pansy butterfly looked better than the real butterfly.
- I love making the primroses - almost as much as pansies.
Photos of all:
Tuesday, August 19, 2008
After the Apple Blossoms, we practiced violet leaves. I didn't get any pictures because I only did a few of these in class and didn't save any. Since they won't be on the final cake, I just made some using the icing for the actual violet flower. I think it could have used another drop or two of water because my wrist was shaking as I was trying to pipe it out. Ouch!
Our final flower was the violet. By the point, my wrist was killing me, so I am not very happy with any of these. I may redo them with a well-rested wrist :) Again, these still need their centers, which will be small yellow dots. This is the only close-up you get of the violets!
And here's a shot of everything we did in class 2. The birds are left on the cardboard to dry and the flowers laid in the plastic formers to dry and to help them curve a bit so they aren't flat on top of the cake.
Monday, August 18, 2008
This recipe comes from Martha Stewart - Mini Blueberry Muffins. I baked them for about 15-17 minutes. Blueberry is not really my flavor of choice for muffins, but they were still really good! Aaron started back to work at the school last week. I'm happy because: 1. I don't have to be the only one to get up early in the morning. 2. I don't have to be the only one to go to bed early at night. 3. I get to bake for his coworkers and kids! Not wasting any time, I sent him to work with a little breakfast treat for everyone this week.
Makes 1 dozen
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 1/4 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. (I used liners.) In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
- With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter. (Instead, I just mixed the nutmeg into the batter.)
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Wednesday, August 13, 2008
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.