Castles and Carriages

Welcoming 2012

2012-01-06T13:55:00.001-05:00

"I know, O Lord, that a man's life is not his own; it is not for man to direct his steps."
Jeremiah 10:23

It has become an annual tradition for me to spend the first 40 days of the New Year in silence, prayer and reflection. This is one of the reasons why I have not been as active on my blog.

Disengaging from the media around me is, at first, very difficult. However, if I am not careful, being online can distract me from the purposes and plans that God has for me.

Starfish and Sunset by Rick Lundh

This yearly tradition of media fasting resets my spiritual clock. It allows me to reevaluate the direction my life and to make sure that I am managing my time well. At the end of the 40 days, I feel renewed, refreshed and refocused.

Now that I have been spending more time focused on listening to what I hear from God and not allowing myself to be distracted by my usual activities, I believe God is asking me to put my blogging aside for now. This deviates from my original plan of abstaining from the media for 40 days. While I am uncertain as to what will fill the time I would have ordinarily spent online, I do know that whatever He asks me to do it will be for my own good and ultimately for His glory.

beingplants.com

I will miss reading everyone's comments and keeping up with the blogging community. I hope you have a wonderful year and I leave you with my favorite song of 2011.

"Breath of heaven
Hold me together
Be forever near me
Breath of heaven

Breath of heaven
Lighten my darkness
Pour over me, your holiness
For you are holy"

Etsy Thursdays: Anista Designs

2012-01-05T23:37:00.000-05:00

Meaghan Collection - Dandelion Wish Vintage Wedding Invitation Suite

Christa, the creative mind behind Anista Designs, has a beautiful collection of invitations, tags, journals and more. I love how she is able to create both elegant and whimsical designs. I stumbled upon Christa's work when searching for some Alice in Wonderland inspirations. (For those of you who participate in A Fanciful Twist's Mad Tea Parties you'll want to scroll on down to see what Christa can do.) Of course I was also hooked once I saw a few Marie Antoinette inspired paper crafts. Please welcome Christa from Anista Designs!

Vintage Wedding Invitation

Where do you get your creative inspiration from?

My creative inspiration typically comes from a wide variety of areas: I tend to think my brain works overtime with respect to creativity. I can get inspired by fabrics, random items, the way things are placed etc. Creativity is also seen as an opportunity to see things a little different than what the the norm may see it as. I can get inspired greatly from my client base - when they have a basic idea, I love taking their requests and concepts and bringing them to life. Constant playing around with various ideas (whether it be on my computer or with my stamps) definitely gets me inspired!

Whimsical French Baroque Vintage Wedding Invitation

Cake Topper Picks - Gold Crowns

Marie Antoinette Wish Tree or Gift Tags

How long have you been creating cards and invitations?

I have been creating cards for a few years now - invitations (professionally) for the past year or so.

Baby Shower Invitation

Where the Wild Things Are Invitation

How did your Etsy shop come about?

The Etsy shop came about when I went on maternity from being a high school Art teacher. It began by just posting a few select cards up around the holidays...mostly a way to have some additional spending money for personal art supplies. I was requested for some custom invitations and continued to take custom orders, while posting up new creations. A year later and I have started my own website (www.anistadesigns.com) apart from Etsy and have taken a leave from teaching to stay at home with my little one, all while pursuing Anista Designs. It has been such an adventure and a fulfilling opportunity!

Alice in Wonderland Eat Me Drink Me Tags

Which item in your current collection is your favorite?

As far as my favourites are concerned, I do have a soft spot for my Alice Collection - specifically the wedding invitation. I like it because it provides an opportunity for brides to have an original design for their Alice themed special event. I am most proud of it because it doesn't resemble anything else out there and I feel it showcases the whimsical, creative needs of brides. With respect to non-Alice in Wonderland items, my favourite would have to be a toss up between my perfume label invitation and the gold embossed platter of cupcakes tags. They bring back fond memories of creating them. The invitation is super elegant and unique and the tags are so luxurious and regal.

Alice in Wonderland Wedding Invitation Sample

Queen of Hearts Tags

White Rabbit Tags

Alice in Wonderland Thank You Cards

Tea Party from Alice in Wonderland Altered Journal

Besides Etsy, where else can we find you?
Besides Etsy, you can find me at:
our website: www.anistadesigns.com
facebook: www.facebook.com/Anistadesigns
twitter: twitter.com/#!/anistadesigns
email: christa@anistadesigns.com
stumbleupon: www.stumbleupon.com/stumbler/anistadesigns
pinterest: pinterest.com/anistadesigns/
wanelo: www.wanelo.com/anistadesigns
(I am an easy one to track down!) :D

Mad Hatter Tags

Mad Hatter Stickers/Seals/Labels

Eat Me Cake Topper

What advice do you have for aspiring art/craft sellers?

My biggest advice would be to have fun and remember why your craft began as a hobby. Don't lose sight of your passion for your talent. In order to be successful: observe success and failures around you, love and appreciate your client base, work hard but take time for your family, and promote your art. Make your success appear as though it is luck - but secretly, you know there was a LOT of hard work and perseverance to be lucky. ;) Don't try, just "do."

Shabby Chic With Love Scalloped Hearts

Will You Be My Bridesmaid Cards

Regal Baroque Thank You Cards

Gold All Hearts Come Home For Christmas Tags

Etsy Thursdays: We Three Kings

2011-12-29T18:27:00.001-05:00

Origami Christmas Stars

Since making the Galette des Rois, the three wise men have been on my mind. They are my Etsy Inspiration this week!

BaylesDesign Painting

Pillow Cover

Aromatherapy Soy Candle (with Frankincense)

Ornate Mirror

Gold, Frankincense and Myrrh Soap

ThisArtToBeYours Acrylic Painting

Christmas Ornament

Golden Maze Cushion

Lamp

Arabian Nights Lapis Earrings

Galette des Rois

2011-12-29T17:30:00.002-05:00

Galette des Rois or King Cake refers to the three kings who visited baby Jesus just after he was born. Traditionally, this day is known as Epiphany and is celebrated on January 6th.

There are many versions of this cake. In northern France, a galette made with puff pastry and almond paste, is preferred. In southern regions, a gateau made with brioche and lots of candied fruits is made instead. The galette or gateau comes with a paper crown and a little trinket baked inside called a feve.

These days feves are made of plastic but many years ago a little bean (which is what feve means) was used. Tradtionally, the youngest person at the table will close their eyes or go under the table deciding who gets the next slice of cake.

Whoever gets the feve becomes king or queen for the day and gets to wear the paper crown. The following recipe uses a more traditional filling using almonds but there are cakes made with chocolate, pear or apple fillings.

If you would like to make your own almond paste please click here! Keep in mind that the frozen puff pastry needs to defrost overnight so plan accordingly. I also did not have a tart pan large enough for this galette so I used a pizza pan.

Bonne Année!

Galette des Rois

Ingredients:

1/2 cup almond paste
1/2 cup white sugar
1/4 cup and 2 tablespoons unsalted butter, softened
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

1/4 cup all-purpose flour
2 pinches salt
1 (17.25 ounce) packages frozen pastry puff
pastry, thawed
1 feve of your choice
1 egg, beaten
1 tablespoons confectioners' sugar for dusting

Directions:

Defrost pastry puff (Pepperidge Farms has a good one) overnight.
Unwrap pastry puff. Take one sheet and roll out so that you can cut out an 11" circle (I used one of my dinner plates). Repeat for the second sheet of pastry puff but make the second circle a little larger (about 1/4th of an inch larger). Refrigerate both circles while filling is being made.

3. Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.

4. Place the smaller puff pastry circle onto a sheet of parchment paper (this will make lifting the Galette des Rois much easier when finished). Whisk one tablespoon of milk with egg yolk. Brush egg yolk mixture an inch around the margin of the puff pastry circle. Mound the almond filling onto the center of the pastry. Press the bean or feve down into the filling.

5. Carefully place the larger puff pastry circle on top of the first one. Smooth out the puff pastry and seal the edges.

6. Now you may score the top layer of pastry puff (without slicing too deep so that the filling seeps through) with a sharp knife using whatever design you want. I chose a sun ray pattern but you can make a cross-hatch or floral pattern.

7. Using the blunt edge of a butter knife, gently push the edges of galette to make a festooning pattern.

8. Using the rest of the egg wash, brush the top of the galette. Do not get the egg wash on the edges of the pastry because it will not puff up as nicely. Then poke 5 holes in the pastry as seen above (one in the center and four along the sides) so the galette will rise evenly.

9. Bake for about 28 minutes. Then mix one tablespoon of powdered sugar with one tablespoon of boiling hot water and brush this glaze on top of the galette to make a shiny finish. Bake for 2 more minutes.

10. Allow the galette to cool completely before serving. If you decide to hide a feve inside the galette warn your guests beforehand so they don't accidentally swallow it or crack a tooth!

I will be posting this on:

Inspired by ChocolateandZucchini and Allrecipes

Honey Challah

2011-12-24T14:41:00.000-05:00

Challah is the centerpiece for Jewish observance of Shabbat. Typically two loaves of challah are made. They represent the manna that fell from the heavens to feed the Israelites when they wandered in the desert for 40 years after their mass exodus from Egypt.

Shabbat begins just before sunset on Friday evening and lasts until three stars appear in the sky on Saturday night. There are three traditional meals eaten. One on Friday night, Saturday morning and late Saturday afternoon. The focus is to sing songs, learn the Torah and discuss that week's portion of scripture.

Whatever your religious observances are, this honey challah is perfect for making french toast. This might become a weekly family tradition where we explain to my son the significance of Jesus, spend quality family time together and have french toast!

I hope you all have a Merry Christmas!

Ingredients:

1-1/4 cups warm water (110 degrees F
/45 degrees C)
1-1/2 teaspoons active dry yeast
1/2 cup honey
2 tablespoons vegetable oil
1 egg + 2 egg yolks
1-1/2 teaspoons salt
4 cups unbleached all-purpose flour
1-1/2 teaspoons poppy seeds (optional)

Egg Wash: 1 egg yolk, 1 tablespoon of honey, 1 tablespoon of milk.

Directions:

1.	In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2.	Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
3.	Preheat oven to 375 degrees F (190 degrees C).
4.	Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
5.	Cover the challah with tin foil and bake at 375 degrees F (190 degrees C) for 20 minutes. Then remove the tin foil and allow the challah to brown for 15 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Buche de Noel

2011-12-23T21:28:00.002-05:00

A Buche de Noel or Yule log is served near Christmas (as Noel refers to the birth of Christ). Like the Christmas holiday, the Buche de Noel also has pagan roots. The Yule Log sprang from the ancient Celtic tradition of celebrating the Winter Solstice by burning a large tree trunk to celebrate the rebirth of the sun.

Gradually this tradition changed to where families would light the log together and pray to God. While children said their prayers in another room, parents would hide gifts of nuts, dried fruit and coins underneath the log. Eventually as hearths turned into stoves, branches were used instead of logs. Then the Buche de Noel was created to replace the branches.

There are no leavening agents in this recipe. If you would like your cake to rise properly you'll have to make sure you beat in enough air into the egg yolks and egg whites. Otherwise you'll end up with something that looks like a chocolate omelette :( If you don't have a jelly roll pan, just use a cookie sheet that has ridges (to prevent the batter from flowing off).

Buche de Noel:

Ingredients:

2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar

1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
confectioners' sugar for dusting

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and spray with non-stick spray. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
2.	In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale (about 5 minutes on medium speed). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
3.	Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
4.	Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the about half of the filling inside. Place seam side down onto a serving plate and frost with the remaining half of the frosting. Use a fork to make a bark-like texture on the surface. Refrigerate until serving. Dust with confectioners' sugar before serving.

Would you like to read more about the history of the Buche de Noel? Click on this article at whydyoueatthat.wordpress.com

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Recipe Adapted From: AllRecipes

Eggnog Macarons

2011-12-22T11:48:00.009-05:00

My favorite holiday macaron for this year is this eggnog macaron. Don't they look so festive topped with a little sprinkling of nutmeg?

I made the frosting with a little more eggnog and less sugar than the original recipe called for. Just keep that in mind when making this eggnog frosting. I also made an Italian meringue for these macarons. You will need a scale to measure the weight of your egg whites, sugar, almond meal and water in order to use this method. Please have a look at Syrup and Tang's explanation for making macarons here.

Eggnog Marshmallow Fluff:

Ingredients:

1 cup (2 sticks) softened butter
2.5 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup + 1 tablespoon eggnog
1 tsp vanilla extract

Directions:

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.
Fill macarons then garnish with ground nutmeg.

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Recipe Adapted From: Kevin and Amanda

Homemade Almond Meal & Almond Paste

2011-12-21T14:48:00.001-05:00

Whenever I make macarons I like to use my own homemade almond meal. One 10 lb bag of almonds from Sam's Club allows me to make a variety of goodies for the holidays and still be able to make plenty of almond flour for my macarons. This isn't surprising because there are 9 cups of almonds in one bag! The almond meal that I've purchased from the supermarket doesn't taste as good to me in the final product (though I've heard that Trader Joe's has an awesome almond meal.).

The first thing you have to do is blanch the almonds. Bring a large pot of water to boiling temperature then add your almonds carefully. After about a minute (I usually go for only 45 seconds) drain the almonds in a colander and pour cold water over the almonds. You'll see that the almond skins will come off easily. After you're finished removing the skins, put the almonds on cookie sheet and pat dry. I let the almonds dry for several hours before grinding.

I use my magic bullet to make the almond flour. After the almonds have been ground a bit I sift the almond meal then put the larger pieces back into the magic bullet to pulse again. If you grind the almond meal too much, you'll end up with almond butter. Once I am finished, I will sift the almond meal once more just to make sure that no large bits of almonds escaped through. On to making almond paste!

Homemade Almond Paste:

Ingredients:

62.5g sugar
20ml honey ( or 1 tablespoon)
25ml water (or 5 teaspoons)
125g ground almonds
few drops of almond extract
12.5g butter

Directions:

Place the sugar, honey and water in a saucepan and bring to a strong boil.
Remove the boiling sugar from the heat and pour over the almonds. Add in the almond extract and blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. if your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. the butter makes it smooth and not so sticky. Refrigerate in the chiller compartment of your fridge for up to a month.

Recipe Source: Evan's Kitchen's Ramblings

Raspberry Tartlettes with Passion Fruit Curd

2011-12-21T10:35:00.003-05:00

I love berries of all sorts. Lately, I've been craving some raspberries and knew that I wanted to create a beautiful tart. Topped with macarons of course!

The light whipped raspberry mousse over the passion fruit curd is a wonderful combination.

The passion fruit curd will overpower the flavor of the raspberry cream if you put too much of it in the tartlette. That's why I garnished the tarts with fresh raspberries to highlight the flavor of the raspberry cream.

Raspberry Tartlets:
Makes six 3-inch tartlets.

For the sable crust:
Ingredients

1 stick butter (113 grams) butter, at room temperature
¼ cup (50 grams) sugar
2 egg yolks
1 ½ cups (190 grams) all purpose flour
Pinch of salt
1 to 2 tablespoons (15 to 30gr)of cream, optional
1/2 cup raspberry jam

Directions:

In a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and creamy. Add the egg yolks, one at a time, scraping the bottom and side of the bowl in between each addition. Add the flour and salt and beat until the dough just starts to come together. If the dough seems too crumbly, add some cream, one tablespoon at a time. Gather the dough into a ball, flatten it a little to a small disk and wrap it well in plastic wrap. Refrigerate one hour before using.
Preheat oven to 350F. Flour your work area well and start rolling the dough from the center out, lifting it from the work area every 2-3 times you roll over it. Do not be afraid to flour the work area well as you feel the dough getting warmer and softer.
Cut out six 4 inch rounds and fit them inside six 3 inch tartlet molds pastry dough inside them, patting the dough in with your fingertips if needed. Place a small piece of parchment paper inside the tart shells, fill with beans or pie weights and blind bake for 12-15 minutes. Let cool to room temperature and remove the shells from the rings. Divide the raspberry jam evenly among the tart shells.

For the raspberry Diplomat cream mousse:
Ingredients

1 1/2 teaspoons (3 sheets) gelatin
1 tablespoon (15ml) cold water
1 cup (250ml) whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
1 egg + 1 egg yolk
1/4 cup (50gr)sugar
2 tablespoons (25gr)cornstarch
1/3 cup raspberry jam
1 cup (250ml) heavy cream

Directions:

In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar, egg and egg yolk together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the jam, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream.

Passion Fruit Curd:

Ingredients:

1/2 cup store bought passion fruit puree (Goya is the brand that I used and it was found in the frozen section!)
1 1/2 tablespoons fresh lemon juice
1/2 cup granulated sugar
Pinch of salt
2 tablespoons cornstarch
4 large egg yolks, lightly beaten
4 tablespoons cold unsalted butter cut into small pieces

Directions:

Bring passion fruit puree, lemon juice, sugar, salt and cornstarch to a simmer in a saucepan over medium heat. Slowly whisk in egg yolks.
Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat.
Add butter and whisk until melted. Pour through a fine sieve into a bowl. Place plastic wrap directly onto surface of curd. Refrigerated until set, about 2 hours or up to overnight.

Assembling the tarlettes:
Spoon passion fruit curd into tartlette crust. Pipe or spoon the mousse immediately over curd. Decorate with macarons and raspberries.

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Source: Tarlette and Martha Stewart's Cookies

Magical Places

2011-12-19T23:50:00.001-05:00

BuddhaInteriors

Ever have those days where you want to escape a bit? I had to take my little man to get his blood drawn today for lead and anemia. This was part of his routine check-up that I was supposed to complete several months ago (you can tell I was avoiding it!). I was anticipating that it was going to be much worse than it was. Thank goodness the tech was quick and efficient. Just one poke!

Last night I was so nervous about his appointment today that I had a hard time thinking about anything else. Luckily my favorite show, Once Upon A Time, was on to give me an hour of distraction. This fairy tale show gave me some inspiration as I was browsing through pinterest.

Thestars-themoon

http://blog.oregonlive.com

Glass_House

The Art of Animation

What shoes to wear?

2011-12-17T22:44:00.001-05:00

My daily uniform as a SAHM (stay-at-home-mom) consists of black workout pants and a tank top. I don't wear anything too fancy as I spend most of my time cleaning and taking care of my son who enjoys things like rubbing macaroni and cheese in his hair.

The one time where I get dressed up is for my husband's work party. This holiday event is held at a beautiful country club. I recently purchased the purple dress above but have no idea what color heels to wear. Do you think silver would be ok? I have a pair of shoes that are similar to this...

I have a feeling that this silver clashes with the gown but then again the model in the picture is wearing silver earring so I could be wrong.

What do you think?

Peppermint Patties & Cookies

2011-12-17T12:34:00.000-05:00

Last month I got a few boxes of Girl Scout cookies. Ever since then I have been craving mint chocolate flavors. Today I have two treats for you. Dark chocolate dipped peppermint patties and white chocolate dipped peppermint cookies.

Once cooled, the chocolate cookies hold up better to dipping than the peppermint patties. I found it easier to place the patties on a wire rack (with a cookie sheet underneath to catch the chocolate) then pour the chocolate over the top using a spoon to thin out the chocolate on top of the patty. The peppermint patties were prettier and had a glossier finish than when I had initially tried to paint over the patties with a pastry brush.

Peppermint Patties:

Ingredients:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar

3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:

1.	In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
2.	In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Or you can pour the chocolate over the patties as I describe in my post. Let cool on waxed paper until set.

White Chocolate Peppermint Cookies:

Ingredients

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened

3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Directions:

Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

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Recipe Sources: AllRecipes and Martha Stewart

Peppermint Macaron

2011-12-16T15:16:00.004-05:00

Making macarons is truly a labor of love. I make my own almond flour and sometimes I'll stay up late baking them after my little one goes to sleep. There are two methods of mixing the macaron meringue with almond flour and powdered sugar. The Italian method and the French method. (The pink peppermint macarons were made using the Italian method and the green macarons were made using the French method).

The Italian method combines a hot sugar syrup into the meringue before mixing it with the almond flour and powdered sugar. The advantages of this method is you don't have to wait very long for the macaron shells to harden before baking them in the oven (about 15 minutes in my kitchen!). I also love being able to have any amount of egg white. Using Syrup and Tang's ratio, I am able to calculate exactly how much almond flour and powdered sugar that I need every time. What I dislike about the Italian method is that's pretty hard for me to measure the temperature of the hot sugar syrup with my candy thermometer because of the scant amount of liquid. The other thing is you must be very careful in pouring the sugar syrup into the meringue or you could easily curdle the meringue.

The French method combines granulated sugar into the meringue itself without making a hot sugar syrup. It's certainly easier to do it this way but you must wait an hour for the macarons to form their shell before baking. You have a specific amount of egg whites to use. If I happen to have an extra egg white then I need to find another recipe to use that up. I don't like waste!

The best resource for learning about macarons and using the Italian method is Syrup and Tang's website found here. For the French method, I have a variety of sources. Martha Stewart. Tarlette. David Lebovitz. Several books (Laduree, I Love Macaron) to name a few.

Use any of the above resources to make the macaron cookie and this peppermint ganache for filling.

Peppermint Ganache:

Ingredients

4 ounces of bittersweet chocolate
1/2 cup of heavy cream
2 tablespoons of unsalted butter
1 teaspoon of pure peppermint extract

Directions

Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter until smooth. Then add peppermint extract.
Let cool completely before using.

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Saint Lucia Saffron Buns or Lussekatt

2011-12-13T12:15:00.001-05:00

Saint Lucia's Day is celebrated on December 13th all across Scandinavia, Italy and in the West Indies. There are many stories about the origin of Saint Lucia. In one version, Lucia worked tirelessly to help Christians hiding in catacombs under Roman Emperor Diocletian's reign of terror by bringing with her as many supplies as needed. She attached candles to a wreath on her head to free her hands to gather more supplies.

Sister City

A darker version of Lucia's folklore discusses how she consecrated her virginity to God and though she was promised to enter an arranged marriage, she refused to marry the unbeliever and had her dowry given away. Her would-be husband revealed to the local magistrate that Lucia was a Christian. The magistrate ordered her to be taken to a brothel as punishment. She was so filled with the Holy Spirit that the guards who came for Lucia could not move her. According to some traditions, Lucia was tortured by eye-gouging. Other sources state that she willingly gave up her eyes because some undesirable suitor admired them. Whatever the case, Saint Lucy, as some refer to her, is the patron saint of the blind and those with eye trouble.

In traditional celebrations, a young woman is chosen to represent Saint Lucia wearing a white gown, red sash and a wreath with candles on her head leading a procession in church and/or nursing homes, hospitals, etc. Large grains of wheat represent her eyes.

MilitaryPhotos.Net

Wikipedia

MilitaryPhotos.Net

Lussekatt or saffron buns are associated with Saint Lucia. In some families, the eldest daughter will serve as Saint Lucia offering hot coffee and saffron buns to her family early in the morning while it is still dark. The following recipe comes from The Great Scandinavian Baking Book by Beatrice Ojakangas. What I love about this version of lussekatt is that there is no kneading of the dough required. After mixing, just put the dough into the fridge until you're ready to bake!

Saffron Buns / Lussekatt:

Ingredients:

2 packages active dry yeast
1/2 cup warm water, 105 - 115 degrees Farenheit
1/2 cup sugar
1/2 cup melted butter
1 cup light cream (you may substitute 1/2 cup heavy cream and 1/2 cup milk)
1/4 to 1/2 teaspoon powdered saffron
2 eggs, room temperature
4 to 4 1/2 cups unbleached all-purpose flour

Glaze

1 egg
2 tablespoons milk

Garnish

Golden raisins
Pearl sugar or sanding sugar

Directions:

In a large mixing bowl, dissolve yeast into warm water. Add 1 tablespoon of the sugar and let stand until yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, saffron and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 - 24 hours.
To make buns, shape and glaze with egg/milk mixture. If you wish you may dot the ends of the buns with golden raisins and sprinkle pearl sugar for a traditional touch. I did not have pearl sugar so I used sanding sugar. Then bake at 375 degrees for about 12 - 15 minutes or until golden brown.

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Recipe Adapted From: The Great Scandinavian Baking Book

Etsy Thursdays: Christmas Inspiration

2011-12-08T15:43:00.000-05:00

saffronfields

Here are some of my favorite Christmas Etsy inspirations this week. This is my favorite season of the year. I have so many ornaments that they can't all fit in one tree. I haven't convinced my husband just yet that we need a second tree (but we do!). I adore the laser cut wooden cross ornament below. Isn't it gorgeous? I hope you're having a fantastic week.

Wood Ornaments

Silver Bowl

Ho Ho Ho Banner

Christmas Art Print

Music Sheet Candles, Reindeer Pillow & Wreath

Leg Warmers

Christmas Gift Bag

9" Candy Canes

Glitter Bottle Brush Trees

Cottonridgevintage

Partridge, Pear, Tree Card

armatodesign

Sugar Land Mansion

2011-12-08T14:13:00.001-05:00

FortBend Lifestyles & Homes

I cannot wait for the day that my husband and I will be able to purchase our own home. Our rented home is extremely tiny but in about three years that will change. It's a dream of mine to be able to design and build our home. Until then I am keeping my eyes out for homes and interior design that inspire me.

The home that I am showcasing today belongs to interior designer Teena Caldwell and her pediatric dentist husband Larry Caldwell. The article at FortBend Lifestyles & Homes goes into more detail about this 6,000+ square feet home in Sugar Land, TX.

What I love about this particular home is the architectural elements not necessarily the interior design. The exterior of the home is just stunning! I love French styled homes.

Family Room

Formal Living Area

Dining Room

Kitchen

Foyer

Home Office

Hallway

Home Theater

Master Bedroom

Remembering Pearl Harbor & USS Arizona

2011-12-07T19:08:00.000-05:00

This past September when I visited Hawaii (click here for that post), I spent some time reflecting on the USS Arizona what my freedom as an American meant to me and how that freedom has been at the cost of those brave soldiers who serve in the US military.

Today marks the 70th anniversary of the attack on Pearl Harbor. As you spend time today with your loved ones please take a moment for those who have given their lives for this country. Maybe if you feel so inclined send some Christmas treats for troops. Most of my military friends are not currently serving overseas so I've asked a few if they know of someone that I could send a care package to.

The deadline for priority mail is December 11th so you'll have to act fast. If you don't know of anyone personally, you can send someone a package through an organization. My 5th grade teacher (this was when I lived in Germany attending elementary school on an Army base) talking about how sad soldiers are when they do not receive letters or packages during the holiday season. That left quite the impression on me as my own father was in the Army. I also remember how thankful my friend was when he received a care package from me for Christmas. This tough Marine was excited about the Christmas garland and goodies that I sent him. Here are some links to help you on what to send and where.

Holiday Gifts for Troops Overseas

Treats for Troops

Coconut Macaroons

2011-12-07T15:02:00.001-05:00

Do you have a Christmas baking tradition in your home? Every year I make these coconut macaroons and dip the bottoms in bittersweet chocolate. These cookies are soft but also have a little bit of crunch because of the chopped almonds. They're almost like an Almond Joy. I look forward to baking them every year. This cookie tastes better the day after baking (if you can stop yourself from eating them when they come out of the oven!).

Coconut Macaroons:

Ingredients:

1/4 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 2/3 cups sweetened flaked coconut
4 egg whites
1 teaspoon vanilla extract
1 cup chopped almonds

Directions:

Preheat oven to 325.
Combine flour, sugar, salt and coconut in mixing bowl.
Stir in egg whites and vanilla extract.
Stir in almonds, mix well.
Drop tablespoon fulls onto a greased cookie sheet.
Bake 20 minutes or until golden brown.

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Recipe adapted from: Food.com

Sweet Dinner Rolls

2011-12-05T11:37:00.002-05:00

There was a time when the only thing I knew how to "cook" was the macaroni and cheese that came out of a box. The thought of touching raw meat grossed me out and baking bread terrified me. I remember trying to make chutney for the first time and I misread the ingredients. Rather than adding a few cloves of garlic, I added a few heads of garlic. Let me tell you that little tidbit of information makes a HUGE difference. My husband came out of our bedroom complaining of the smell and how his eyes burned! Remembering all of that makes me laugh now! Had I known how easy it was to bake bread, maybe I would have started with that first ;)

I don't always have bread flour to make dinner rolls so it's nice to have a recipe that doesn't require a special flour to be used. These roll are light and buttery. The original recipe uses a bread machine but I have adapted this for someone using a Kitchen Aid Mixer.

Sweet Dinner Rolls:

Ingredients

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions

Warm water to 110 degrees then dissolve yeast in and 1 tablespoon of sugar. Wait about 10 minutes until yeast gets foamy on top. In the mean time, whisk flour and salt together in a separate bowl. Cream butter and sugar together in Kitchen Aid mixer.
Add egg, warmed milk and proofed yeast to butter/sugar mixture. Then add flour gradually. Use paddle until the dough just starts to come together then change to dough hook. Knead for several minutes on medium speed until the dough becomes smooth and elastic. Let dough rise in a large greased pot for 45 minutes. After 45 minutes, punch dough down.
Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 350 degrees F (177 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.

Recipe Adapted From: All Recipes

Golden Yule

2011-12-04T13:47:00.000-05:00

The combination of gold leaves, pearl berries, clusters of seashells, pine cones and poinsettia is so beautiful in this Golden Yule collection at Neiman Marcus. Once Spring comes around and the thrifting season begins I cannot wait to start looking for items that will allow me to recreate this look for less. If you had to guess, how much do you think this collection would cost?

Let me give you a few hints. The beautiful chantilly lace table linen in the smallest size of 108" would cost $1,000. The gorgeous kissing balls would set you back $84 for the 12" ball and $98 for the 16" ball.

So what do you think?
Provided you wanted only 9 feet of this exclusive lace made in France and the full set of Maestosa glassware for eight individuals, this collection would cost you no less than $4,740 without shipping or taxes.

Apple Cider Donuts & Stokoe Farms

2011-12-03T08:29:00.002-05:00

My husband and I always had artificial trees growing up. Ever since we've been married though we have been getting a real Christmas tree each year. We usually go to Home Depot for our tree but this year we decided to head on over to Stokoe Farms.

This farm seems to have acres and acres of trees! Stokoe Farms gives free wagon rides to the trees, free bailing and shaking (to get all the loose needles off). They also provide saws for you to cut your own tree down.

Santa and his elves also skydive into Stokoe Farms grand opening weekend.

They also have a large slide, nativity scene, barn filled with all sorts of goodies (jams, ornaments, nutcrackers etc.) and a place where you sit inside to eat with free hot chocolate and cookies. While we were waiting for our tree, the smell of their fresh apple cider donuts was irresistible. My husband and I shared one. It was hard not to go back and buy 12 of them!

Maybe I should have bought some more because I ended up making donuts at home ;) I made some with cinnamon sugar and others with an apple cider glaze. The glazed ones were awesome and highlighted the flavor of the apple cider much better than the cinnamon ones. Some at Smitten Kitchen have had issues with really moist dough, I did not have the problem at all with this recipe. Deb, at Smitten Kitchen, recommends using Crisco for frying as the donuts do not absorb as much oil. I used canola oil because that is what I had on hand!

Apple Cider Donuts:

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)

Directions:

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 30 to 40 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet.
Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.
Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

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Recipe Adapted From: Smitten Kitchen

Winter Wonderland

2011-12-02T09:34:00.000-05:00

A Christmas tree made out of diamonds!

Soo Kee Jewelry

I spent several years of my childhood growing up in Germany. The town we lived in was surrounded by beautiful forests. In winter, while driving through the forest, the branches would be so heavy with snow that they bent down creating what looked to be a tunnel of glistening white branches. Words can't express how gorgeous it was. It just wouldn't be Christmas without snowflakes, white lights and gorgeous greenery.

Crate and Barrel via Apartment Therapy

Home Goods

Trendy Tree

GreyLikesWeddings

Williams-Sonoma

Pier 1 Imports

Garden View Cottage

Nils's & Happy To See You

The Enchanted Home

Etsy Thursdays: Gingerbread

2011-12-01T14:20:00.001-05:00

Image Credit: BlackBiscuit

I used to be a barista many years ago. So when I found out that my church was going to begin offering Starbucks coffee with proceeds going towards various missions, I was so excited to begin serving there. I especially love the holiday season as it tends to be really busy (I love the fast pace) and the seasonal drinks are awesome. We just got in gingerbread and peppermint syrup. Gingerbread lattes are among my favorite drinks at Starbucks. Do you drink coffee? Do you love Starbucks? Hate Starbucks? Well, here are some of my favorite gingerbread inspirations from Etsy this week.

Sweet Treats Gingerbread Train Printable

Fantastic Toys

Gingerbread Whipped Body Butter

BathBombConfections

Warm Gingerbread Soy Candle

Long Leaf Soaps

Gingerbread House Melting Tarts

CountryHomeScent

Gingerbread Buddies Christmas Holiday Wreath

UpTownOriginals

Winter Holiday Christmas Gingerbread Wreath

WreathByHH

Mini Gingerbread Men Cookies

SugarMeDesserterie

Gingebread Cake Truffles

TartSweets

Chocolate Gingerbread Cookies

DeathByCupcake

Easy Spinach Dip

2011-11-30T11:51:00.000-05:00

My friend Diane makes the best dips. She makes something completely different every time we meet and it's always delicious! Diane adapted this Knorr recipe using less sour cream and adding her aunt's secret ingredient. One important tip she gave me was to place the thawed spinach in a clean kitchen towel then squeeze out the excess water from the spinach by twisting the towel. Hollow out a round bread loaf to fill with the dip just before serving.

Easy Vegetable Dip

Ingredients:

1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
8 oz of sour cream
1 cup Hellmann's Mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

1/2 teaspoon of Lawry's Seasoning Salt

Directions:

Combine all ingredients in medium bowl. Cover and chill 2 hours to blend flavors.
Stir before serving. Serve with Ritz crackers or assorted crudites.

Recipe adapted from: Knorr

Soft Pretzels: Aunt Anne's Style

2011-11-09T15:30:00.001-05:00

The first thing I walk past in the mall is Auntie Anne's Pretzels. It's so hard to resist the soft pretzels. My husband and I love the original salted pretzel with sweet mustard dip but the other flavors are also irresistible (almond toffee crunch anyone?).

The first time I tried to make pretzels (using a different recipe) the results weren't very appealing. I didn't get the nice golden brown crust even after dipping the dough into a baking soda bath so something must have been missed. Luckily this following recipe doesn't disappoint!

Soft Pretzels (10 - 12 pretzels)

Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and mix for about 10 seconds with paddle attachment then change to dough hook. Let KitchenAid Mixer knead dough for about 5 minutes until the dough is smooth and elastic.
Meanwhile, lightly grease a large pot with olive oil. (Don't forget to grease the sides!) Then place the dough in the pot and cover. Let the dough rise for 1 hour in a warm space in your kitchen.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons of baking soda. Stir until the baking soda has dissolved.
After dough has risen, cut dough into 10 - 12 equal slices then roll each slice into a long rope* (about 1/2 inch or less thick) and shape. *Tip: After slicing the dough, keep the pieces of dough that you're not working with back into the greased pot)*
Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again for 15 - 20 minutes. Bake in 450 degrees F oven for about 10 minutes or until golden brown. Brush with melted butter and sprinkle sea salt then enjoy!

Variations:

Cinnamon Sugar Pretzels:

Mix 1 cup of sugar with 2 teaspoons of cinnamon then sprinkle on top of buttered pretzel. For icing dip mix 1 cup of icing sugar with 2 tablespoons of water!

I will be sharing this on:

A Southern Fairytale

Just Something I Whipped Up

Recipe Adapted from CDKitchen.com

Nutcracker Dreams

2011-11-08T15:25:00.000-05:00

Purple Chocolate Home

One of my favorite tablescapers is Jacqueline from Purple Chocolate Home. She is a wonderful storyteller, has fantastic taste and adores holiday celebrations. Last December, she showcased a beautiful Nutcracker Sweets tablescape with two 6 foot nutcrackers flanking her dining room mirror.

Purple Chocolate Home

Ever since then I have been on the lookout for these giant nutcrackers. Jaqueline got hers at Costco several years ago and to my surprise I found a pair at the Christmas Tree Shops this past weekend. Costco sold theirs for $250 and the Christmas Tree Shops are also selling theirs for $250 each as well.

Too bad they aren't a matching pair. Not that I would have been able to afford $500 on two nutcrackers anyway but one can dream. If there were no limit to my decorating budget, I would love to have a set of nutcrackers!

Speaking of nutcrackers, Pier 1 Imports has adorable ones this year.

Baker Nutcracker & Nutcracker Soldiers

Countdown Snowman Nutcracker & Snow King Nutcracker

Stacking Soldiers Nutcrackers

I had to stop by to check out their ornaments for this year too. It seems there are not only giant nutcrackers around but also giant snowmen and reindeer!

Once Halloween rolls around, the other holidays seem to come around so quickly. There are 15 days until Thanksgiving can you believe it?

Chocolate Chip Cookies

2011-11-08T12:45:00.000-05:00

This chocolate chip cookie recipe stopped my search for any other.

The cookies are baked until they are just ever so slightly golden brown on the outside edges. This leaves the cookies chewy in the middle and crispy on the outside.

Whenever my husband has a party at work, he'll ask me to bake something for him to take. The first time I baked these cookies for his coworkers, not only did he return empty handed but people kept asking for the recipe weeks afterward.

If you choose to share these cookies, don't say I didn't warn you ;)

Ingredients:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1.5 cups semisweet chocolate chips

Directions:

	1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
	2. Sift together the flour, baking soda and salt; set aside.
	3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Chill the dough for 10 - 15 minutes. 4. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 1 inch apart.
	5. Bake for 12 to 15 minutes in the preheated oven, or until the edges are golden brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe adapted from AllRecipes.com

Etsy Thursday: Thanksgiving Season & Ali Bee's Bake Shop Giveaway

2011-11-03T14:17:00.000-04:00

Do you have a traditional meal that you eat every year? We love sweet potato casserole, turkey and roasted garlic mashed potatoes. Can't wait!

Autumn Cookies

Rollin in Dough

Cake Stand as featured in Martha Stewart Weddings

ElsaBellaDesigns

5 Dozen Pumpkin Cookie Nibbles

Crafted Cookies

Thanksgiving Printables

Hello My Sweet

Cranberry Walnut Shortbread Hearts

as seen on Real Simple

Butter Blossoms

Apple Cider Bundts

Sugar Lane Bakeshop

Thanksgiving Cookie Box

Whipped Bake Shop

JensCakePops

I also wanted to let you know about Ali Bee's Bake Shop giveaway!

Gwynn Wasson's printable party package, $50 gift certificate to Karen's Cookies, Julia Usher's New Cookie book and a dozen of Ali Bee's cookies. Head on over for your chance to win!

Thanksgiving Inspiration

2011-11-01T09:43:00.000-04:00

I hope you had a great time trick or treating last night. It was fun seeing all the little and big kids dress up. The families in my neighborhood really get into Halloween. The neighbor who lives behind me has a haunted house, many people stay outside with bonfires playing spooky music and, of course, all the little spooks come out to play!

Halloween was fun but now I look forward to Thanksgiving and Christmas.
Here are some of my favorite Thanksgiving images from Pinterest this week!

Amanda Parker from Shindig Parties To Go made this beautiful table runner with burlap and corn husks! I love her collection of pumpkins for this Thanksgiving tablescape.

Southern Living via Centsational Girl

House & Home Magazine via Michael Penney Style

Skip To My Lou

Preston Bailey via Lotus Haus

Martha Stewart Fall Dinner Party Ideas

Happy Halloween!

2011-10-31T21:10:00.000-04:00

"May Jack-o-lanterns burning bright
Of soft and golden hue
Pierce through the future’s veil and show
What fate now holds for you."
~ Author Unknown ~

Have a wonderful time trick or treating with your loved ones!

Happy Halloween :)

The Clockmaker's Caramel Popcorn

2011-10-31T08:54:00.001-04:00

Please have a sit, have some caramel popcorn and enjoy this haunted romantic tale. Happy Halloween my friends :)

In 1921, a German born clockmaker quit his well respected job to open a popcorn stand in Chicago’s Wicker Park District. The clockmaker’s typical fare was freshly popped popcorn drizzled with warm butter and sprinkled with salt; but his favorite, and most beloved popcorn, was his caramel coated popcorn.

The recipe he used to make it was given to him from his only true love, who tragically died four years earlier during World War I. The tattered and torn recipe, which was scribbled on the inside of an old playbill, was carefully framed and sealed in an exquisite frame. The clockmaker faithfully took the framed recipe with him everywhere he went.

By the summer of 1924, the clockmaker’s caramel coated popcorn had captivated the entire city’s attention; everyone was frantically lining up at his busy stand to buy the sweet, sticky confection. A few months later, just as the clockmaker was preparing to close his stand for the day, a small fire ignited near the stove. The clockmaker instinctively ran out to call for help.

When he returned, just seconds later, he remembered leaving the framed recipe hanging on the wall. The clockmaker quickly ran into the burning stand to retrieve the recipe, but he never made it out.

When the fire inspectors went into the charred ruins to investigate the accident, they found the clockmaker’s frame lying in a pile of smoking debris. The frame was in pristine condition; not a dent, nor a blemish, could be seen on it. However, the recipe was gone. The recipe for the clockmaker’s caramel popcorn recently surfaced and is beginning to circulate around the globe.

Unfortunately, many people think the recipe is haunted because it is believed that if your clock stops running after making the recipe it’s because the clockmaker has paid you a visit in hopes of reclaiming his long, lost recipe.

The Clockmaker's Popcorn:

Ingredients

1 cup margarine
2 cups brown sugar
1/2 cup Karo syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
10 -15 cups popped popcorn

Directions

In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
While stirring, bring mixture to a boil and allow to boil for five minutes.
Remove from heat.
Add baking soda and vanilla.
Mix well.
Pour over freshly popped popcorn.
Stir until the popcorn is well coated.
Enjoy!

*This recipe, as written, results in a sticky, chewy caramel popcorn. If you prefer a crunchier caramel popcorn, bake it in the oven at 250 degrees for 1 hour, stirring every 15 minutes.*

I will be posting this on:
Seasonal Sundays
Just Something I Whipped Up
A Southern Fairytale
Sweets for Saturday

Peanut Butter Pumpkins

2011-10-27T13:35:00.003-04:00

These pumpkins taste just like the inside of a Reese's Peanut Butter Cup.

They're cuter in my opinion.

I didn't end up using all the sugar as stated in the recipe. I kept adding spoonfuls of sugar until the ingredients just started to resemble dough. While making sure that the sugar didn't collect at the bottom, I touched the dough to see if it was dry enough to roll into balls. I didn't want my pumpkins to be too sweet. They came out so delicious. I love peanut butter!

I plan on bringing these to my three aunts today at their farm as they have invited me to their pumpkin carving party. My Aunt Melinda just loves peanut butter so I know she'll love these pumpkins. Do you remember those giant pumpkins in front of their home? (Take a peek here). Those are going to be carved today!

Peanut Butter Pumpkins:
Ingredients:

1/2 cup butter
1 1/2 cups peanut butter
1 (16 ounce) package confectioners' sugar, sifted *Add only as sugar much as necessary*
orange food coloring
32 chocolate chips
green decorators icing

Directions:

Melt butter in a large bowl and add a few drops of orange food coloring, until mixture has a nice orange color.
Add the peanut butter and confectioners sugar and mix together until a dough-like consistency is reached.
Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
Add a chocolate chip on top for a stem. Mix green food coloring with your frosting of choice then pipe a leaf next to the stem.
Refrigerate to allow pumpkins to firm.

Adapted from Food.com

I will be posting this on:
Sugar and Dots

Sweetology

A Southern Fairytale

No Minimalist Here
Sweet As Sugar Cookies

Etsy Thursdays: Halloween Printables

2011-10-27T08:36:00.000-04:00

Halloween is only a few days away and if you're thinking about having a party but need some last minute inspiration and party printables to put your occasion together look no further ;)

Here are some Halloween printables that I found on Etsy this week. Some of these collections are already on sale!

CreativiDee Workshop

Halloween Glam by TomKatStudio

Shindig Parties

Whimsical Halloween by HRCreativeDesign

Home Holiday Keepsakes

SweetMetelMoments

WeloveCraftyTracey

Frosting and Ink

See Frosting and Ink's printable collection on a dessert table here

Halloween Party Kit by SugarTotDesigns
Bat Scary Party Amy Atlas

Caramel Stuffed Apple Cider Cookies

2011-10-24T11:26:00.000-04:00

First, I'd like to welcome my new followers from A Fanciful Twist's Halloween Party! I always look forward to reading the creative spooky tales, craft projects and recipes of everyone who participates. Thank you for coming by and deciding to stay :)

Today I have dessert that combines the classic Fall flavors of apple cider and caramel in a unique way. Truth be told I was already hooked at the "caramel stuffed" part and I was happy to find that the actual recipe didn't disappoint. While baking these cookies, my home was filled with the aroma of spiced apple cider. These cookies are soft with crispy edges and filled with gooey caramel!

I baked these cookies for 13 minutes. When the cookies first came out of the oven, they didn't seem to be fully cooked but I didn't want to overbake them as the caramel can harden. The timing was perfect. These cookies are best just out of the oven but the next day you can heat them up for a few seconds in the microwave to get that warm caramel center.

Caramel Stuffed Apple Cider Cookies

Ingredients

1 cup softened butter
1 cup granulated sugar
1/8 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets.
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Directions

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour.
When you are ready to bake, unwrap your caramels. (I found that the cookies looked better when I sliced each caramel in half then put the halves in the cookie dough.)
Scoop out cookie dough ball about the size of a walnut (rounded tablespoon).
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

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Source: Scrambled Henfruit via The Cooking Photographer

Welcome Guests from A Fanciful Twist!

2011-10-22T10:59:00.001-04:00

"Shadows of a thousand years rise again unseen
Voices whisper in the trees
Tonight is Halloween..."
~ Anonymous ~

My three aunts have invited me to an Autumn Moon Festival. Wanda, Melinda and Cassandra let me know that I can bring as many guests as I'd like. How generous of them. It's so sad that most people I know (including family) avoid them. One family member whispered to me that they're real witches. I think they just get into the Halloween spirit. No harm in that right? They have always been really polite to me so I think I'll go.
Won't you come along with me?

Their house has been spruced up for the festivities. Six giant pumpkins decorate the front. Lovely pumpkin topiaries decorate their garden.

Wanda, the eldest of my aunts, wanted me to share that we can go anywhere we want except the forest just beyond this trellis. Let's heed her warning. The forest is very dark and seems quite spooky.

There's laughing, the tinkling of glasses and music in the distance but no one seems to be around when we arrive. Wanda says with a wink that some may have sampled her famous brew...

Etsy

...and others are really shy but not to worry -- just enjoy the treats that she and her sisters have baked for us.

I definitely going to have a caramel apple and a slice of this Monster of a Cake. There are pumpkin cookies and a chocolate raspberry cake that is just boo-tiful.

I think I'll get some pumpkin white hot chocolate to go with my desserts. Later on I'd like to sample the apple cider or if I'm feeling brave some of Wanda's famous brew. What would you like to have?

Yikes. I forgot Wanda mentioned there are other guests. Can you see him?

Here's a better look...

Wanda says not to mind Fred. He's a little bashful but don't be frightened of him.

He's certainly friendlier than the wailing banshee in the shed. You can't pay me enough to go near there. Do you see the collection of skulls and bones decorating the entrance?

Did I hear you say that you wanted a closer look at the banshee?
You can get a closer look. Don't say I didn't tell you so.

Before it gets too dark, let's thank our gracious hosts and be on our way. My aunts have magical party favors for us to take. Pumpkin wands, candy eyeball and gummy skewers, lollipops, satin or velvet pumpkins. I think I'll have one of each!

Thank you for stopping by!
A very special thanks to Vanessa from A Fanciful Twist for hosting and Ford Farms for their beautiful pumpkin patch :)

Update: Here are the recipes of the treats that I made
Monster of a Cake
Chocolate Raspberry Boo-tiful Cake
Pumpkin White Hot Chocolate

Centerpieces:
Budget Halloween Centerpiece

Etsy Thursdays: Avant-Carde

2011-10-20T13:39:00.001-04:00

Halloween Crown

The Halloween countdown is on with only 11 days left. This week I was inspired by this Queen of Halloween themed party so I set off to find a crown. I loved this one by the lovely ladies of Avant-Carde! The creativity inspired by simple materials like paper never ceases to amaze me. I love these handmade ornaments, crowns, dolls and altered books from Avant-Carde. Julie, Joan and Jan love crafting together but most importantly they are family and the best of friends. How awesome is that? Please welcome from Julie, Joan and Jan from Avant-Carde!

Where do you get your creative inspiration from?
"Inspiration for us comes in many forms. We are inspired by the colors, textures and patterns that we find in fabric, paper, ribbons or embellishments and love to incorporate these elements into our mixed media designs. In general, we are inspired by ideas that come from online sources, magazines (Stampington & Company, for instance), flea markets, other artists and, most importantly, each other!!"

Halloween Puzzle Ornament

How long have you been crafting?
"We have been crafting for as long as each of us can remember. Our creativity has been passed down to us through previous generations of creative women (most notably, my 94-year old grandma). Avant-Carde represents the creative work of my mom (Joan), my sister (Jan) and myself (Julie). We each bring a unique set of skills to the mix which is why our work is so diverse."

Halloween Birdcage Decor

How did your Etsy shop come about?
"We opened our Etsy shop in early 2009 as a unique way to showcase and sell our items to a worldwide audience. We love that technology now makes it possible to promote our items on a larger scale (something that was never before available for artists, like ourselves, who were generally limited to selling locally). Since Etsy is dedicated to the handmade community, it’s a perfect fit for us."

Thanksgiving Heart Decor

Thanksgiving Ornament

Which item in your current collection is your favorite?
"Right now, we are excited about our paper items such as this hanging paper doll: www.etsy.com/transaction/59015252. We made and sold three Halloween versions of the doll and plan to do more for Christmas (most likely an angel version). We love making them since we can incorporate so much detail and the color and style possibilities are endless!"

Paper Halloween Witch

Besides Etsy, where else can we find you?
"Etsy is our main online presence right now; however, we are in the process of creating a site at www.avantcardedesigns.com (feel free to bookmark for future reference) !! Locally, we have items displayed in various gift and art galleries."

Altered Book Dream

What advice do you have for aspiring art/craft sellers?
"We approach the creative process with the following in mind:
1. Always (always!) use the best supplies possible (ie. upscale fabrics, ribbons, etc.). It does make a difference and confirms that you take pride in making high-quality items that are true keepsakes.
2. Always opt for more detail instead of less. We want our customers to know that each piece is interesting, detailed and well designed.
3. Always keep your work original and unique. This takes time (and often a lot of effort to keep abreast of trends), but well worth it in the end.

We approach the sales process with the following in mind:

1. Your customers need to trust you and know that you care (especially in an online world); therefore, communication is key. Always make a point of communicating with them at various points throughout the sales process."

Well Wishes Card

Thank you to Julie, Jan and Joan of Avant-Carde for your interview! It has been a pleasure having you here at Castles and Carriages. Please come back soon :)

Would you like to see more of Avant-Carde's creations?

Please click on the link below!

Etsy: http://www.etsy.com/shop/AvantCarde

Website: www.avantcardedesigns.com (coming soon!)

Pumpkin White Hot Chocolate

2011-10-18T21:19:00.001-04:00

Just before my little man and I went out to the pumpkin patch today we had some pumpkin white hot chocolate. This is a very simple and quick recipe. Adjust the spices to your taste. You could use pumpkin pie filling that already has the spices added to it.

My husband loves marshmallows with his hot chocolate. I had to add a marshmallow ghost peep for him! A dollop of whipped cream with a sprinkle of cinnamon would be wonderful too.

Pumpkin White Hot Chocolate:

Ingredients

3 cups whole milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate (roughly chopped)
pinch salt

Directions:

Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted.
Pour into mugs. Top with whipped cream and garnish with cinnamon or a marshmallow peep!

Source: Closet Cooking

Pumpkin Pie Ice Cream

2011-10-17T11:56:00.001-04:00

The weather lately has been full of high winds and rain. It was so nice to wake up and see this gorgeous Autumn morning. The timing is perfect because I have been waiting for the humidity to decrease so I could make a batch of macarons today.

While the egg whites were aging for my macarons, I made pumpkin pie ice cream so the egg yolks weren't wasted. This ice cream is made from a rich custard, has a touch of bourbon and is so full of flavor! One tip that I have whenever making recipes that call for less than 2 ounces of liquor is to see if your local liquor store has travel sized bottles.

Pumpkin Pie Ice Cream

Ingredients:

1 cup canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Source: Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).

Etsy Thursdays: I Put A Spell On You!

2011-10-13T13:24:00.000-04:00

I am enjoying every bit of this season as I can. The leaves are finally beginning to turn colors in my neighborhood. Going to the pumpkin farm with my family has been so much fun. I've probably had more than my share of kettle corn and apple cider these past few weeks! Here are my favorite Etsy Halloween inspirations this week :)

Pixie Dust Miniatures

Bedlam Country Crafts

Primgal

MBradleyDesigns

Cakeadoodledoo

Monster of a Cake

2011-10-12T11:07:00.001-04:00

This Monster of a Cake is something I make every Halloween. Pistachio cream, chocolate ganache with a little Kahlua swirled in and five layers of cake is what makes this dessert over the top.

I adjusted the following recipe to make just three layers of cake and omitted the pistachio nuts on the outside. It was still very delicious but when you make the recipe as stated -- it's a real showstopper. Take a look below...

Phyllis Hoffman Media

An interesting take on this recipe uses Nutella to piece together chunks of cake to make a Frankencake!

Horror Gourmet

Happy holiday baking!

Monster of a Cake:

Cake

1 (18 1/4 ounce) boxes devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (18 1/4 ounce) boxes white cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 teaspoon green food coloring

Pistachio Filling

2 (3.4 ounces) boxes pistachio flavored instant pudding mix
2 cups heavy whipping cream
1 cup sour cream
1/2 cup whole milk
1/2 cup powdered sugar

Chocolate Ganache Icing

12 ounces semi-sweet chocolate chips or 12 ounces chopped bittersweet chocolate, good quality Ghiradelli
6 ounces milk chocolate chips, good quality Ghiradelli
1 cup heavy whipping cream
2 tablespoons heavy whipping cream
1 cup unsalted butter
2 tablespoons unsalted butter
1/4 cup Kahlua, mocha flavored, coffee-flavored liquer
1 teaspoon vanilla extract or 1 teaspoon mexican vanilla
1 1/2-2 cups chopped pistachios

Directions:

Cake:

Preheat oven to 350.
Spray 4, 8-9" round cake pans with nonstick spray and flour.
Line bottom of pans with parchment paper, spray parchment; set aside.
Prepare devil's food cake mix according to package directions. Divide between 2 pans and bake according to package directions.
Cool completely.
Prepare white cake mix according to package directions, add green food coloring.
Divide batter between 2 remaining pans and bake according to package directions.
Cool completely.

Pistachio Filling:

Combine pudding mix, cream, sour cream, milk and powdered sugar in a large bowl.
Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.

Chocolate Ganache:

Place chocolate in a large bowl.
Combine cream, butter, liquer and vanilla in large sauce pan.
Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
Refrigerate for 45 min to an hour until spreading consistency is reached.

Assembling the cake:

Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
Spread chocolate ganache evenly over top and sides of cake.
Garnish with chopped pistachios.

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Source: Phyllis Hoffman Celebrate Magazine 2009

Thrifty Tuesdays: Budget Halloween Decor

2011-10-11T12:22:00.003-04:00

This urn was 50 cents at a garage sale. I saw potential behind the dirt stains and yellowed exterior. After a quick wash and a few coats of pearlescent acrylic paint, it was almost brand new. (Unfortunately, in my excitement I forgot to take a before picture!)

The candlesticks were purchased at a local thrift store for $3 each. The glittery candles were purchased at Jo-Ann Fabric & Crafts for 60% off (three candles for $2). The pumpkin wands and mask were made with craft materials that I already owned. I cut out a round piece of cardboard to fit into the urn so just the top could be filled with candy corn and marshmallow ghost peeps.

This is my Halloween centerpiece for about $10 (candy included). I love holiday decorating when I find things at discounted prices! Happy Thrifting :)

Update: Here is the urn with added candy skewers!

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A Boo-tiful Cake!

2011-10-10T19:46:00.001-04:00

This marshmallow buttercream frosting is amazing. I could eat this marshmallow buttercream by the spoonfuls. Thank goodness this was for a party!

I made the cake the night before and glazed it so that the glaze would be set before piping on the ghosts. The cake tip I used for the ghosts is similar to this. I dipped a toothpick into some of the leftover glaze to make the eyes and mouths of the ghosts. Just keep in mind that if you would like to frost the cake and create the buttercream ghosts on top, you'll need to double the following recipe.

Choose whatever cake you want. A stunning version of this cake is with red velvet cake. I love this frosting layered between chocolate cake or sometimes with raspberry filling.

(P.S. My Meatless Mondays posts will return after Halloween! There are too many holiday goodies to bake.)

Marshmallow Buttercream Frosting:

Ingredients:

1 cup (two sticks) unsalted butter
2 cups sifted confectioners sugar
1 jar (7.5 ounces) marshmallow fluff
2 teaspoons pure vanilla extract

Directions:

Cream softened butter with sugar for 3 minutes, scraping bowl occasionally.
Add marshmallow fluff and vanilla extract. Mix well.

Chocolate Glaze:
Ingredients:

4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

Directions:

Place chocolate into a glass measuring cup.
Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes.
Whisk until the mixture is smooth.
Blend in the corn syrup and vanilla. Let cool for 10 minutes before pouring onto cake.

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Marshmallow Buttercream Source: Martha Stewart

Chocolate Glaze: Annie's Eats

Cake Design Inspiration: I Am Baker

Etsy Thursdays: Meet Caroline from Hummingbird Miniatures!

2011-10-06T09:55:00.000-04:00

This past week I received my Laduree: The Sweet Recipes cookbook. Inspired by the beautiful images, I set about looking for Laduree inspiration on Etsy. When I found this Laduree inspired wedding cake, I did a double take.

Laduree Pink Wedding Cake

Isn't this gorgeous? What's even more impressive is this Laduree cake is only 3.2 inches in height. Amazing right? I can't believe how realistic this looks!

Caroline, the creator of this Laduree inspired cake at Hummingbird Miniatures, also has a fairytale line at Pixie Dust Miniatures complete with bubbling cauldrons, jars of pixie dust, unicorn horns, glowing pumpkins and dragonskin spellbooks as you'll see below. Without further adieu, please give a warm welcome to Caroline!

Golden Goblin Cauldron

Where do you get your creative inspiration from?
"When I make my miniature food for Hummingbird Miniatures I am pretty much inspired by food in cookbooks and the restaurants around LA which I eat in. I love to try to recreate it in miniature and make it look as real as possible.
When I make my miniature magic for Pixie Dust Miniatures (www.pixiedustminiatures.blogspot.com) I am inspired by fairy-tales."

Marie Antoinette Parlour Cakes

Strawberry Patisserie Cake

How long have you been creating miniatures?
"I made my first miniatures when I was about 8 years old (21 years ago!) As a child I tried making tiny things for the little people which I believed lived in the trees behind my house!"

Bubbling Cauldron

Old Dripping Candle Set

Minty Chocolate Halloween Cake

How did your Etsy shop come about?
"I discovered Etsy when I discovered blogging, just over a year ago. It's such a great forum."

Unicorn Horns

Jar of Pixie Dust

Which item in your current collection is your favorite?
I love making items for the seasons, and Halloween is my favourite time of year, so I love making my Minty Chocolate Halloween Cake the most. It's been pretty popular! Second to that I love making my birthday cakes with candles.

Besides Etsy, where else can we find you?
"I sell at miniature fairs. The next one will be at the Philadelphia Miniature Show in Nov (www.philadelphiaminiaturia.com). I'll possibly open an eBay shop as well, but for now I really love Etsy!"

Opening Dragon Skin Spellbook

Phoenix Feather Quill & Ink Pot

What advice do you have for aspiring art/craft sellers?
"My advice is to keep it original and come up with your own designs and then perfect it. Unfortunately there are copycats around who re-make people's designs and sell them for less, but the best thing is to be original and make sure you do what you do better than anyone else so you stand out."

Laduree Halloween Protiferoles

It has been a pleasure to have you here at CastlesandCarriages Caroline.
Thank you again for your interview :)

Want to find more of these gorgeous miniatures? See the links below!
Hummingbird Miniatures
BLOG: www.hummingbirdminiatures.blogspot.com
SHOP: www.HummingbirdMiniature.etsy.com

Pixie Dust Miniatures
BLOG: www.pixiedustminiatures.blogspot.com
SHOP: www.PixieDustMiniatures.etsy.com

Bavarian Apple Torte

2011-10-05T20:38:00.000-04:00

One of my family's favorite Fall desserts is this Bavarian apple torte. It has a shortbread-like crust followed by a cheesecake layer and a tender crisp apple layer on top.

I love using honeycrisp apples for this torte. I did not precook the apples nor did the apples weep very much while baking. The little bit of juice that the apples produced carmelized over the sides and made the torte taste even better. While the torte tastes fantastic on its own, it wouldn't be a bad idea to drizzle caramel, cinnamon sugar sauce or sprinkle sliced almonds after baking on top.

BAVARIAN APPLE TORTE
Ingredients:

3/4 cup butter or margarine, softened

1/2 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon vanilla extract

Filling:

2 (8 ounce) packages cream cheese,

softened

1/4 cup sugar

2 eggs

3/4 teaspoon vanilla extract

Topping:

3 cups thinly sliced peeled tart apples

1/2 cup sugar

1 teaspoon ground cinnamon

Directions:

Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan.
In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust.
Combine topping ingredients; arrange apple slices to your liking.
Bake at 350 degrees F for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

Source: All Recipes

Aloha Fridays: Byodo-In Temple

2011-09-30T00:28:00.006-04:00

Another must see spot on our trip back home was the Byodo-In Temple. When you first arrive into The Valley of the Temples you wouldn't guess that there is a Buddhist temple nestled in Ko'olau mountains.

Then as you drive closer you see the beautiful red-hued temple just after the bridge.

This temple is a half-sized replica of 900-year-old Buddhist temple at Uji in the Kyoto Prefecture of Japan. Surrounding the temple are large koi ponds, lush Japanese gardens with wild swans and peacocks strutting about.

The temple was built with the hope that the religion and culture of Japan would be preserved in Hawaii. The Byodo-In temple was dedicated on June 7, 1968 nearly 100 years to the day that the first Japanese immigrants arrived to the Hawaiian islands.

A three-ton brass peace bell is on the left-hand side of the temple just as you walk over the bridge.

A 9-foot wooden lotus Buddha sits inside of the temple. It is covered in gold and lacquer. Before you go into the temple itself, you must take off your shoes.

Although I am not Buddhist, I appreciate the beautiful details of this temple. Had I not pursued a nursing degree in college I would have liked to have studied architecture. One of my favorite classes that I took as an elective was Asian Art History. The temple is beautiful isn't it? I hope you enjoyed my tour of the Byodo-In temple. Have a great weekend!

Etsy Thursdays: Paulette from Paper Nosh!

2011-09-29T10:07:00.000-04:00

I adore most things French -- the French language, architecture, food and art! In fact, I just ordered two macaron books as an early Christmas present for myself this past week. (For any macaron fans out there Pierre Herme just came out with the English language of his macaron cookbook. These books tend to double or triple in price once they've sold out. A BIG thank you to David Lebowitz for his post about it!)

Paper Nosh on Etsy has the most beautiful set of Marie Antoinette invitations that I have ever seen. The designer, Paulette Kinney, happens to be one of my favorite graphic artists. Despite having such a hectic schedule, she graciously responded to my interview questions. I am so excited to introduce her to you!

Please keep in mind my love for Marie Antoinette in the following pictures and know that Paulette does beautiful custom invitations, stationary and more -- just send her a message!

Alice In Wonderland Tea at Four O'Clock Invitations or Card Set

Where do you get your creative inspiration from?
"I would like to say "Historical Research", but although that is part of it and my library is full to the brim, I have what they call "Magical Thinking"......little plays run through my head all day long and at night too, ( sometimes that's unfortunate if I need sleep), and it sets off the creation of yet another card or invitation design. I consider Marie Antoinette and the Royal French court at Versailles in my favorite centuries, ( 17th through the 19th ) to be my muse. I love beautiful costumes and as we all know....this was the height of a bit of beautiful fashion design and ludicrous creations.....so over the top there was no mistaking the feminine."

Finery and Frippery Francaise de Costume Card set of Six with Glitter and Sparkle

Fall and Winter Masquerade Ball Marie Antoinette Stationery Cards or Invitations Set

How long have you been crafting/drawing?

"I was an interior designer for 25 years, drawing, illustrating and using that magical thinking to create beautiful homes for my clients. I don't really consider myself a "crafter", but a creator of beauty in print...paper is a huge part of my process. I have honed my art in this respect with Paper Nosh Printed Paper Luxuries since 2005....but art has surrounded me my whole life......from beautiful furniture to music,costume and historical architecture,with a little "silly" thrown in for good measure."

La Bella Marie Roses Glittered Placecards with Die-Cut Marie Set of Six

Marie Antoinette Set of 6 Party Invitations Large Die Cut Design with Shimmering Pink Envelopes

How did your Etsy shop come about?

"I worked so hard to create my cards and invitations and published them on my own website....they sat there and it was so dissappointing.....my friends who loved my creations tried to make me feel better that it was just because of SEO and no one was seeing my creations. I found Etsy one time through my searches and eyed it for a few months before secretly opening a store there in August of 2007. It exploded for me almost immediately, so much so that by October I couldn't keep up with orders or the keeping the secret from my friends any longer. I was thrilled with customers who appreciated what I could do....so with that encouragement I eventually opened PaperNosh.com where now most of my sales in card and custom wedding invitation design take place."

Marie Antoinette Musique of Enchantment Set of Six Gold Gilded Cards Featured In Creating Marie Style Magazine

Joie de Vivre for Love of Life Mademoiselle Fifi Haute Couture Card or Invitation Set

Which item in your current collection is your favorite?

"It's always the newest, which right now is my Marie Antoinette Sugar Plum Fairy Christmas card.....not published yet as I also have to be a "photographer" ( although not a very good one) and have yet to get past Halloween to set up for the Christmas shoot."

"Although after all of these years my favorite card is the one that started it all and that is the original blue Let Them Eat Cake......Madame DuBarry Dreams of Marie Antoinette....which also is my favorite in pink......my friends call me "the Pioneer" or the first to introduce the explosion of Marie Antoinette design to Etsy. My design came about from a beautiful vintage Madame DuBarry powder box in my collection.....no one was doing Marie at the time......but I had to have a way of using that gorgeous powder box on a card, and I found it through this card creation."

Madame DuBarry Dreams of Marie Antoinette Oh So Rococo Square Folding Cards Stationery Set with Custom Lined Envelopes

Marie Antoinette Sociere Diabolique Vampyres Midnight Rendezvous Card Set of Six

Besides Etsy, where else can we find you?

"My website.....PaperNosh.com for my couture hand-made line and my oldest store for Pred a Porter or ready made designs at PauletteParisin Zazzle. That store has been there since 2006 and it's been the store surprisingly, where I get most of my private work for my handmade line....it's also good for custom business cards or branding for a clients new business....letterhead, cards, stationery with a custom created logo."

Pink Princess Crown Cards or Invitations with Shimmering Pink Envelopes and Crown Seals

What advice do you have for aspiring art/craft sellers?

"My best advise is to be original....find your own niche, purchase a good design program and publish good art.....something you can be proud of. Be prepared to work 17-18 hours a day, neglect your family and pets, answer all your emails immediately and most importantly be your own cheerleader with a good friend to chime in from time to time to hold you up during the tough times ! My mother always said "if you're going to do something then do it well and be the best you can be".......she always had those sort of euphemisms that really still hold true for me every day!"

2011-2012 Marie Antoinette Art Calendar from Paper Nosh Large - 5 x 7 Wall or Desk Calendar

Find Paper Nosh at:

Website: http://papernosh.com/home/

Blog: http://lapinkpaperie.blogspot.com/

Etsy: http://www.etsy.com/shop/papernosh

Twitter: http://twitter.com/#!/papernosh

Facebook: https://www.facebook.com/PaperNoshPrintedPaperLuxuries

Cow Jumped Over The Moon Birthday

2011-09-28T15:11:00.000-04:00

When I first began thinking of a birthday party theme for my son, I knew I wanted to have something based off of a classic nursery rhyme so I chose Hey Diddle Diddle.

Hey diddle diddle,
The Cat and the fiddle,
The Cow jumped over the moon,
The little Dog laughed to see such sport,
And the Dish ran away with the Spoon.

As I began to craft and create things for the party, it became more visually focused on the cow jumping over moon. I loved the color combination of aqua blue, apple green and a light lemon yellow.

For the dessert table I chose to have chocolate moon pies, star shaped apple pies, cloud sugar cookies, chocolate chip cookie dough stuffed cupcakes, Cow Tales caramels, vanilla cake pops, rock candy, sour gummy bears, M&Ms, berry sky jello, banana cream pudding and a fondant covered oreo cake.

Chocolate chip cookie dough stuffed cupcakes! Yummy!

For the cupcake toppers, I drew out each cow and moon, painted them, then cut them out! I wish I had one of those fancy crafting machines to do the work for me.

If you're interested in learning how I made the rock candy, please click HERE for the tutorial! The sky jello was really easy to make and if you'd like to see how I made it please click HERE.

This was my first time making a fondant covered cake. I made my own homemade marshmallow fondant to cover the oreo cake. Kneading the food coloring in was the most difficult part. It took such a long time to get the right shade by hand!

I made the party hats using gingham patterned paper (fabric for the yellow hat) then glued some yellow ribbon as an accent. The glittery stars topping the party hats were also made using a Fiskars punch.

So Happy 1st Birthday to my little man!

Thrifty Tuesdays: Purple Goblets

2011-09-27T10:47:00.000-04:00

Whenever I go to garage sales I hope to find some beautiful glassware. These purple goblets were a perfect find at 50 cents each! I hope to find more of them someday. They're going to look perfect on a tablescape that I have in mind.

I will be posting this on:

Meatless Mondays: Linguine with Pesto Cream Sauce

2011-09-26T00:00:00.000-04:00

It's been getting colder and I have been craving some comfort food. I have made my usual healthier substitutions on this dish but you are more than welcome to add some heavy cream, shrimp or chicken. The sauce is delicious either way!

(Left) Roasted Green Beans & Mushrooms
(Right) Linguine with Mushrooms, Tomatoes & Pesto Cream Sauce

Linguine with Pesto Cream Sauce

Ingredients:

1 (16 ounce) package linguine pasta

2 tablespoons olive oil

1 small onion, chopped

8 cloves garlic, sliced

1/4 cup butter

2 tablespoons all-purpose flour

2 cups milk

1 pinch salt

1 pinch pepper

1 1/2 cups grated Romano cheese

1 cup prepared basil pesto

20 mushrooms, chopped

3 roma (plum) tomato, diced

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

* If you would like to add shrimp use 1 pound cooked shrimp, (peeled and deveined) tossed with mushrooms/tomatoes.*

Source: Rosiella at AllRecipes.com

Aloha Fridays: USS Arizona & Pearl Harbor

2011-09-23T16:14:00.001-04:00

There were too many places for me to eat and visit than what I had time for. No matter what was on our schedule, my husband and I wanted to take some time visiting Pearl Harbor. The military have had a long history in Hawaii. Being there reminds me of when I visited a concentration camp in Germany. Pearl Harbor is a place of remembrance and quiet reflection.

Pearl Harbor actually contains several memorial sites. In addition to the USS Arizona, you can also visit the Battleship Missouri and USS Bowfin submarine. Since this is a national park, visiting the USS Arizona is free but be forewarned that many tour groups come and your wait may be 3 - 4 hours during peak times (in the meantime you can visit the Pacific Aviation Museum).

Additionally, you cannot bring any bags or purses (not even diaper bags or large camera bags!) into the memorial site. They have lockers available but just remember to keep your personal items to a minimum when visiting.

Architect Alfred Preis designed The Tree of Life as a symbol of eternal renewal for the Pearl Harbor memorial site. This design is also on the memorial itself. According to a park ranger, the original design was to include stained glass but opted to leave it out to allow the fresh breeze to flow through.

This is the way the USS Arizona sits underneath the memorial today.

When we visited a few weeks ago, the water near the memorial has an iridescent shimmer on the surface from the oil still coming from beneath. It's estimated that the oil will still surface for 100 more years.

From the USS Arizona Memorial you can see the Battleship Missouri on one side.

And the remaining part of the USS Arizona on the other.

When you enter the sanctuary, the names of those who lost their lives are engraved on the wall. This is only a partial list. The park ranger spoke about brothers who lost their lives, sometimes a father and son. It made me think about how difficult it must have been for wives and mothers at that time.

On the far left hand side there are names of survivors of the Pearl Harbor attacks who wish to have their remains buried at the memorial. Men who want to be buried next to their brothers in combat or someone in their immediate family.

It is not my wish that my son ever enter the military but whether or not he does, I want him to have respect for those who have given their lives to protect our country.

The museum does show more gruesome pictures of the war (which I did not take pictures of). There are also stories of men who after escaping from the sinking ships, swam through burning oil on the surface of the water to begin aiding others who were wounded once they swam ashore to Ford Island.

The museum also provides video clips, images and interviews from the Japanese perspective too. "Three things were the key elements to the attack," Akagi torpedo plane pilot Lieutenant Jinichi Goto later explained. "Speed must be 160 knots per hour. The nose must be horizontal to the sea, and altitude 20 meters. We were told if one even one of these were off...we would miss the target."

"Forty torpedo bombers attacked ships along Battleship row, 1010 pier, and the north side of Ford Island. Torpedos blasted holes as large as 40 feet (12 m) wide in heavily armored ships, including the California, Oklahoma, West Virginia, Nevada, Helena, Raleigh, and Utah. The Utah and Oklahoma capsized within minutes." - Museum of Pacific Aviation. A torpedo from the attack, pictured below, was recently found in Hawaiian waters. It had apparently failed to detonate.

"The first wave of the attack began at 0755 and a second strike begins an hour later. By 0955 the attack is over. In that time frame, four battleships were sunk, 2 destroyers sunk, 188 aircraft destroyed and 2,402 military personnel killed." - Wikipedia.

When we visited the memorial 40s music was softly playing in the background. It was a beautiful sunny day probably not unlike the day of the attacks on December 7, 1941.

"Those who have long enjoyed such privileges as we enjoy forget in time that men have died to win them." President Franklin D. Roosevelt

Etsy Thursdays: Halloween Sneak Peeks!

2011-09-22T20:55:00.000-04:00

I am so excited about Halloween! So many ideas in my head that I need to get started on my projects! Here are my favorite Etsy Halloween inspirations this week.

Nancy Adams Clay Artist