So because I have a bad cold and because it's leap year, I am skipping adding a recipe to this post and going straight for the laughs. Enjoy this month's funny food blogger posts and Happy Leap Year or Leap Year Day or whatever....
Thursday Night Smackdown's Special Offer for Anyone Who Calls in the Next 17 Minutes!
Moogie & Pap's Road Kill Cupcakes, Happy Groundhog Day!
LilaLoa's Show Me Your Icing Colors
Lentil Breakdown's Ode to a Blood
Food Network Humor's Meanwhile...On Barefoot Contessa...
Ezra Pound Cake's Hot Chocolate For Grownups
Cake Wrecks' Have a "Heart"
Food For the Thoughtless' Lost in Translation: A Love Cake
The Cooking Channel Blog's Overheard at Trader Joe's: The Couple's Edition
Wednesday, February 29, 2012
Monday, February 27, 2012
Recently I found myself in Barryville, NY for an art opening. A friend pulled me away from the exhibit to introduce me to his friends' lovely shop around the corner called Region General Store. A wonderful concept as all items in the store are local and regionally sourced. After a great browsing experience, I snatched up this jar of lovely chocolate wine sauce. Why do all roads seem to lead back to baking?
My original intention was to stash the jar away for a future macaron filling but when I saw this bread and chocolate challenge for Bread Baking Day hosted by Lisa over at Parsley, Sage, Desserts and Line Drives, I knew I had found my use for this delicious sauce.
Saturday, February 25, 2012
Everyone excited about the Oscars this weekend? Me too. For the first time in a long time I won't have to set my alarm and get up at 2 am-ish to watch the Academy Awards from Germany. Alone. Oscar parties are scarce there. The only ones I knew of were thrown by US expats the next day with everyone viewing the pre-recorded show. I love the spirit of that but somehow, it always felt a bit lame.
This year I was invited to an Oscar party to watch the ceremony in real time and I made marshmallows to bring with me. These are a cute, quick and easy make ahead treat. To be honest, I had this idea rather late in the game, had no buttered popcorn flavoring on hand and could not find any in time. My local cake decorating store had every flavor but that one and when I finally found a bottle on line, it was too late to order it.
Thursday, February 23, 2012
There is a store a few blocks from our apartment here in the East Village I just can't stay away from.
Inside are shelves of spices, powders and herbs.
Row after row...
Even the walls are covered with amazing flavors just waiting to be discovered.
Tuesday, February 21, 2012
These were created a few weeks ago during a biscotti making binge and they were delicious.
The idea came when I found different flavor leftover chips in my cabinet. Small amounts of cherry, butterscotch, white and bittersweet chocolate flavors were all hanging out so I decided to throw them all into this biscotti.
Glad I did. Each bite is a surprise of a different flavor or flavor combo and I love those little spots of color against the chocolate.
Thursday, February 16, 2012
After I made those jars of Red Velvet Nutella, Other than spreading it on toast, what to do with it? Adorable and brilliant Heather over at Sprinkle Bakes made a comment suggesting using it as a macaron filling. Perfect!
These shells were hanging out in the freezer from a previous macaron making experiment patiently waiting their turn so I put the two together and the result was fabulous.
Hibiscus powder and a touch of food coloring were added to the shells. I quickly learned adding too much powder can result can in a gritty aftertaste. So I reduced the amount below.
These macs have deep rich flavor and I just love the color.
Tuesday, February 14, 2012
A quick post today as I have an event for the UN spouses association and I have been baking non stop. Lots of chocolate and red velvet cupcakes few out of my kitchen.
However, since it's an international crowd, I made these cookie with the word "Love" written in many different languages.
The cookies are sugar and chocolate rollout cookies, I covered them in fondant and adhered pre-made roses and leaves made out of royal icing.
I have terrible handwriting. Note to self: Invest in some letter stencils.
Happy Valentine's Day!
Thursday, February 9, 2012
I had a big fight with a pan and it won. My loss is most likely all my fault. I got all cocky after my one and only experience making whoopie pies was a success. Probably lots of people use this pan and turn out one beautiful batch of whoopie pies after another. Not me.
I went all out and purchased a heart shape whoopie pie pan for a Valentine's themed post.
That pan kicked my ass. I just couldn't get the pies not to discolor during baking. For one batch I tried not greasing the "non-stick" pan.
The frustrating part was the pomegranate pies themselves were so good. A few ugly batches were made where I was surprised how many people would eat rejected whoopie pie halves. They got raves so I must have done something right with the recipe.
Tuesday, February 7, 2012
I know I know. That last French macarons post for Mactweets used up my sparkle post allotment for the next 5 years at least. Not to mention the French will probably never let me into France ever again. So I apologize for the sparkly post so soon after but I had to glitter these to distract from a potential embarrassment.
This is what happened: One of my Valentine's Themed posts last year were these lip shaped marshmallows.
|See? No sparkles.|
Lip shapes topped my Valentine baking ideas again this year. But what to make? Too many other bloggers out there had already done beautiful decorated lip shaped sugar cookies way better than I could ever dream of doing. Besides, I wanted more of a 3D effect this time so I took a stab at making them out of meringue.
Because I piped them by hand, it took several attempts before I had anything resembling a lip shape. Fortunately, that's the great thing about piping meringues as opposed to macarons, just scoop that hot mess you made back into the piping bag and give it another go.
Thursday, February 2, 2012
Leave it to the Mad Hausfrau to mess with the perfection that is Nutella. Forgive me. But once I got this idea in my head I could not let it go.
The trick was finding a recipe to adapt where I could add buttermilk. I went with David Lebovitz's version.
It's a unique tasting spread for sure. Tangy, chocolatey, nutty flavor and a fun food for Valentine's Day.