A Wedding Later

Since I posted last, I feel a little older, wiser, and MARRIED!

It's been awhile

Hello, remember me? Yes, it's been awhile and much has changed. Still baking, of course. I've been pretty busy the past few months....grades were due last week (always take much of my time), doing a lot of final things for my wedding, and last but not least...buying a condo. Yes, Trevor and I are proud homeowners of a cute little 2 bed, 1 1/2 bath condo.

I'm experiencing a whole new realm. Let's just say, my new favorite store (besides JoAnn's) is Lowe's. It's full of such wonderful things! Were in the process of remodeling the shower tub. You may ask, why? Well, it's bad....it's a one piece, plexy-glass, pink, dinged up shower tub. AND the shower head height is perfect to wash my boobs! No need to wash my hair or anything. So Trevor is getting his first taste of remodeling (cuz I just pick the colors).

Cowgirl Up!

Yes, I have cowgirl in my blood. I've been riding since I could walk. My favorite photo capturing this; is my dad and I sitting on his first horse (me sitting in front) and I'm in a bathing suit. I was 5. I grew up as an english rider and now I'm a western rider. I started RHR Gymkhana in 2003 and ride in shows almost every month. Nemo (my horse) and I "turn and burn" around barrels and poles. Sometimes when a turn isn't possible, we take em` down!

Lauren and I won belt buckles, jackets, and bags. I'm super proud of Lauren, winning her FIRST belt buckle! Go Lauren!

Royal Icing

Lauren asks: How do you make your royal icing so perfect?

Great question Lauren. Below is my most FAVORITE royal icing recipe. The original recipe didn't have light corn syrup. I added it because corn syrup adds a slight shine to the icing. Without it, the icing is very matte when it dries.

Royal Icing:

3/4 cup warm water (the warm is important)
5 Tbs meringue powder (you can find this at JoAnn's or Michael's-use your coupon!)

1 tsp cream of tartar

8 cups powdered sugar

1 Tbs light corn syrup

Place warm water (I like to use bottled water-yes their IS a difference) and meringue and whisk until frothy (remember: start on low, so you don't create a powder puff, then change the speed to high to make it frothy). Add the rest of the ingredients and change to the paddle attachment. Mix on the LOWEST speed for a FULL 10 minutes. Icing should be thick! At this point, it is too thick to put on anything; well maybe to build a house using bricks.

Tips for the PERFECT icing consistency:

* Don't turn off your mixer during the last 10 minutes.

* Anytime the icing is sitting i.e. in the bowl, coloring, etc. You MUST place a wet paper towel (ringed out) over it. Have a wet paper towel while working. Clean the tip off after EVERY cookie you decorate for a perfect outline. If you do not place a paper towel over the bowl/tip, the icing will form a crust. Then when you mix it, you will have chunks in your icing, which will not flow smoothly out your pipping bottle.

**The following tips are for decorating cookies. Consistency is SO important! Add any color BEFORE you thin your icing (normally, gels will make the icing thinner). Using the above recipe SLOWLY add water and mix until thoroughly mixed (if you need ALL the icing to flood, do this to the whole bowl- if not, separate icing into different bowls for consistency and color). To check consistency, dip spatula into icing, pull up (so the icing will drip off), the icing will drip off the spatula and make ribbons in the bowl. As soon as the icing hits the icing in the bowl, start counting...

* Icing Consistency to fill (flood) cookies: count 7-8 seconds. This is the perfect flood consistency.

* Icing Consistency to writing/decorating on cookies: create soft peaks; using a spatula, pull up from the icing (in the bowl) and the icing should make a peak-but it should NOT come to a point. You want the peak to fall over a little bit: soft peak.

* How to ice a cookie: Bare with me...I'll post picture soon to help you understand the process better. Everyone has their own way, so my way isn't the only way.

1. Here we go....pour your icing (flood consistency) into bottles (these are the ones I use, and I absolutely LOVE them, trust me I've tried everything and these are awesome! I have 3 large bottles with non-removable tips and that's what I use to flood). Using the outline of the cookie as a guide, make sure you pipe sharp corners. However, your piped outline will determine the icing shape. Do NOT pipe on the edge, it will run off. I just eyeball it normally, use the tip of the bottle as a measuring tool, measure 1/2 in from the edge.


2. Now that you have your cookie outlined, "flood" it. Just squeeze a good amount inside the outline working in a counter or clockwise pattern, starting at the outline and work your way in. Use the tip of the bottle, push the icing into every hole (do NOT squeeze or release pressure at this time-it will create bubbles). If bubbles come up, use the tip or a straight pin and pop them. As your cookie dries it should cover the hole. If you let the outline dry too long, you will see a crease. I don't like to look of an outline you can see, this is why I ice my cookies this way.


3. Decorating: using your writing/decorating consistency pipe on any decorations. Note: as you hold the bottles, the warmth from your hand may cause the icing to become thinner. If your doing intricate detail, you'll want to let it sit for a minute.

If you have any questions, please don't hesitate. Send me pictures; I'd love to see how it went.

Thanks for your question Lauren and have fun!

Watch Out Project Runway!

My favorite reality show, hands down, is Project Runway. I love watching them make an entire outfit in sometimes a matter of hours! I would love to be on the show just to watch them...I wouldn't get anything accomplished because ummm...let me think, I can't sew! 

For my birthday last year, my mother got me a sewing machine. My machine's name is Janome (their is an accent over the "e") and you have to say it with attitude...snap, snap Janome! She builds my confidence when I make a snickerdoodle (more about the term "snickerdoodle" at a later time, it basically means: mistake). My first project, fresh out of sewing 101 (yes, the class was really called "Sewing 101- All Martha's Welcome") well maybe not that last part (smile) was a skirt. The over achiever came out in me, I miss her. So I picked out the cutest fabric, zipper, thread, and this stuff called...crap I forgot what they call it. Something tape. I started my first sewing project during my winter break (yes, as a teacher I got 2 1/2 weeks off). I completed the project last week. My VERY first skirt. I'm so gosh darn proud of myself. The waist band it totally awful, but only I see it and well, I don't care. Then, Lauren taught me how to knit (I know right, Stephanie McCluskey aka Domestic Queen). So around my neck is my VERY first knitted project: a scarf. I wear it almost very day! I just love it! So here I proudly stand with my kick butt boots and clothes that I actually made.

Lemon Blueberry Muffins

I found a great blueberry muffin recipe on a cute baking blog (she has some great recipes). So my normal thing to do with recipes...tweaking them...I made this one a lemon blueberry muffin. The recipe call for lemon rind and that's it! I HATE wasting food, so I added lemon juice too. And lovintheoven also suggested to add some yogurt to make it more moist. So I did!

The recipe:

Use the recipe as is, but if you want to make them with a little lemon flavor add...

Juice of half a lemon

2 heaping Tbs vanilla yogurt

When you add the vanilla extract, add the lemon juice and yogurt into the bowl.

Tips when tweaking recipes:

1. Always keep you liquid to dry ratio as even as the original (adding the yogurt and NOT a dry is fine). When baking with cake mixes, you can easily add around 1/2 cup of yogurt or mayo to make your cake more moist (any more, you'd have to add a dry i.e. pudding powder, etc.)

2. Try to use random liquid/dry item, found in the store (when I make my Chocolate Banana Cake, I use banana smoothy mix as an added dry).

3. Don't be scared! To be completely honest: I tweak almost everything I make so whenever I make something for someone it's normal a leap of faith. But once you understand "tweaking" (that kind of sounds bad-you know what I mean) and can do it successfully, it will be like second nature.

4. Good Luck!  

  

Be Mine

For Valentine's Day, my sweetie and I made lasagna (yes, together). We had so much fun drinking wine as we were cooking, surprisingly none ended up in the lasagna. I set our table with the flowers and See's candy he bought me. It was so romantic! The lasagna was super easy to make. We got the recipe from his mom. He made it for me a few years ago and thought it would be fun to re-make together.

Adrienne's Lasagna

1 lb ground beef

2 small cans tomato paste

1 1/2 cans water

2 bay leaves (I used dry-worked great)

salt and pepper

3/4 lb grated mozzarella (I used more)

1/2 lb ricotta cheese (I used a touch more)

lasagna noodles

Make enough for an 8x8 pan. Preheat oven 350. Brown the meat and mix with paste, water, bay leaf, salt and pepper. Simmer for 20 minutes. Cook noodles while you wait. Take out bay leaf and mix ricotta with beef mixture. Layer in your pan: noodles, beef, cheese. Bake for 25 min.

Got Fossil?

The most I've ever spent on a purse is about $50. Some of you may think this is strange...but what I think is CRAZY, is hearing my future sister-in-law paid $1,000 for a Prada bag! HOLY CRAP! Yesterday, I upped my price (not to $1,000). I bought my first pricey bag at Fossil for $127.00 (with tax). I even want to matching wallet too (darn it). I hope this isn't the start of the purse disease.





My Valentine DID give me something happy! That is Happy perfume. He bought me a bottle when we were in high school (and I still have it). A while ago, he asked, "why don't you wear it?" (he LOVES it). I told him about perfumes and how the nice smell don't last forever. And yes, he actually took the hint and bought me a smaller bottle (the best way to buy perfume in my opinion).





Enjoy your Valentine! Tonight, were making lasagna together. I'm making red velvet cupcakes for dessert and possibly peanut butter cookies (they're his absolute favorite).

Hitch

I love the movie Hitch, with Will Smith and what's her face. The best part is when his face swells up and he's drinking medicine through a straw....I mean great stuff! I always tease my fiance because he has CRAZY shellfish allergies (say that 10 times real fast- I can barely say it once). Well, apparently, my time has come. All the teasing and tormenting has turned around (well-not on my fiances part). MY skin has turned a new leaf and decides to swell up at just about EVERYTHING I eat, touch, breathe, lick (I may be adding a bit). But don't get me wrong. I swell up. If I can figure out how the heck to get the photo off my camera, I would love to show you. It doesn't even look like me.....it's crazy!

Today, I will probably find out more useless information from my derm and I HOPE, she'll FINALLY refer me to a person WHO WILL FIX THIS CRAP! Sorry, it's the rash-it gets to me. So wish me luck as I venture to the doctors.....3:12 oops! I need to leave.

"The Recipe"

My at-most favorite recipe for decorated cookies is a Butter Cookie Dough. For me, it comes out perfect every time, tastes great, and is so easy to work with. I love to "jazz up" (change/add things) recipes to make them one of a kind and well, just because I like to. This is the ONE recipe, I don't change, add, or subtract...it's perfect. The picture to the right was for a 50th wedding anniversary. I used this dough and royal icing. Let me tell you, royal icing...whole other post (watch for it).

Tips about this recipe:

*Makes about 32 3-inch cookies

*Make about 28 4-inch cookies

*The dough will puff up, so roll the dough thin

*Double batch=ok

*Half batch=ok

*Bake time 12 minutes- is always perfect (ovens will vary-if using a stone may need longer)

*When the cookies are done (cooked through) they crackle (I LOVE that sounds)

*A MUST: refrigerate the dough before you roll it AND before you put tray in oven

Ready? Here it is...

Butter Cookie Dough

1 cup salted butter

1 cup granulated sugar

1 large egg

2 Tablespoons whipping cream

2 Tablespoons vanilla extract (yes, Tablespoons)

1 teaspoon almond extract

3 cups unbleached/regular flour

1  1/2 teaspoon baking powder

Preheat oven to 325 degrees. In a mixer (using paddle attachment) combine butter and sugar until smooth. Add egg, cream, vanilla, and almond extract all at once and throughly blend. In a separate bowl, stir together flour and baking soda (I never sift). Add dry ingredients to the wet ones and blend (I add the dry in 1/3, and it WILL create a puff cloud, so be careful. At this point, it can be hard for your mixer to mix, on a higher speed, pulse until completely combined. Look at the bottom of the bowl for dough balls-those are bad, you don't want them to stay that way...keep pulsing) Refrigerate for about an hour, longer if possible. Roll out to desired thickness about 1/4 inch or so and cut with cutters. Place on silicone mat (on baking sheet), place in fridge for at least 15 minutes. Place in oven and bake for 8-12 minutes (do NOT touch them until they've cooled for about 5 minutes). Take them off the tray and place on cooling rack (I use wax paper sometimes). 

I'll be posting my Valentine's Day cookies soon (I gotta what a little longer). I'll be building ideas and topics based off this recipe. So give it a try, and let me know if you have any issues.

Good Luck! 

 

Uhhhhhhh

I'm a part time teacher, and I absolutely LOVE my job. I go in at 10:00 and leave around 3:00, and the pay is pretty decent. As my dad would say, "You should write a book" of the funny, sad, and emotional stories I experience on a daily basis. Without further adieu, here's a quite funny story...

The other day, I was reviewing a ton of content (vocabulary, etc.), to help my students with their upcoming mid-term. Background: MANY teacher don't do this, but I think it's important. I always look around to my students to make sure they are paying attention AND the latest; to watch for them listening to their IPOD's. They try to hide the earphone cords behind hair, clothes, or even turning their head to the side (yes, I know what your thinking). So, I'm reviewing (something they all should be thankful for) and I look over at a freshman girl in the FRONT row with her eyes closed, lip singing, and bobbing her head. "What the hell?" I thought to myself. I look at her and make eye contact, "What are you doing?" no response, but at this point the other students are laughing (which is exactly the attention she wanted) . She looks around, pushes her hair aside, pulls her earphone out and replies, "uhhhhhh?"

At this point, I was holding back laughter....sometimes these kids crack me up. This is why I love my job, because this is what I deal with.

Scoops?

Hot Tip: Ice cram scoops aren't just for ice cream these days. I use these multi-useful tools for scooping cake dough for cupcakes! It helps keep all of the cupcakes a similar size. I use my cookie scoops for mini cupcakes. Make sure you use a scoop like this one. The hook wipes the scoop clean so every drop is used. Another idea...use it for icing (cookie or ice cream scoop). For those of you who LOVE frosting, it's an easy way to sure the same amount either sky high, or just enough.

So make your ice cream scoop a multi-useful tool today!

First Things First!

Welcome to the place were the blonde runs the kitchen, well, maybe, umm, attempts to take over the oven. I'm confident in myself and so should you! I love trying new things....baking and cooking (but I bake so much better-my fiance would agree). So let's hear it!

I've been playing (pretend) bakery owner for two years. I specialize in cookies, cupcakes, and cakes (in the very order). I'll post things as I go and some older projects. Again, I'm a blonde who likes to have fun! I'm always learning. So, if you have any baking questions....send them my way. I'd be happy to help.