I had a cake order yesterday for one of my daughter's friends. I am still unpacking (I am actually kind of horrified at just how much stuff I have accumulated!) and it was a bit of a challenge, as I haven't found all of my baking supplies, but in the end, it all came together.
It really felt great to be baking again!
Anyway.
Where was I? Oh yes. Dee-lish. That's what these little babies are. Kind of salty and...well, just yummy, and not at all the strong, kind of disgusting smell I recall from my days of trying to steam a batch of them for a dinner side dish. (Check out Bob's blog for the actual recipe.)
I think another great tip about the way he cooks them, as opposed to the way the rest of us are used to cooking them, is that he peels off the outer tougher leaf layer, then cuts each one in half before roasting them in a pyrex pan.
I'm telling you, they are to. die. for.
Okay, so I don't really "watch" much television. Ever. What I do do is have my television on in my bedroom, across the hall from my home office, usually on the Food Network, or HGTV, when there is a show I like, and I kind of half listen as I am working on whatever in the office. When something catches my ear, I bolt across the hall to look at it.
Mmm hmm. That's what I was doing last night. I heard them talking about an incredible snack, and I dropped what I was doing, and ran across the hall, only to catch the judges oohing and aahing over Cat Cora's creatively displayed maple popcorn with a kick of some kind of hot seasoning. Oooh, I wanted the recipe, right then. I stood watching the episode for a moment while the judges said how they loved her beverage. Yum. I needed that recipe too.
So, I figured it would just take me a minute or two to google up her recipes and get back on my work, but....
While I should have been working on about 16 other projects, I spent over two hours googling and searching for two recipes from last night's episode of Iron Chef America...with no luck. (Do you do stuff like that? Get yourself all sidetracked when you have stuff to get done?)
Anyway...where was I? Oh yes. Iron Chef America.
Did you happen to catch it? (Please! Tell me you did!)
Cora vs. Farmerie? (He won, but she should have.)
Oh, come on. (It's my favorite show, next to Ace of cakes and the Next Food Network Star)
Episode IA0720?
Anyone?
Cat Cora made a deeee-licious looking caramel (carmel?)corn concoction with some spicy seasoning. (I missed the recipe 'coz I was doing computer work in the other room) served in fabulous parchment paper cones..
And...
...some equally yummy looking rum cocktail to go with it. (I'm talking mouth watering good looking snacks and drinks here, people.)
*Sigh* Anyway.
I am officially dying for the recipe and and I have now decided that I actually hate the Food Network's website, because it is impossible to find anything I'm looking for. Hmmm...maybe it's just me? (well, yes, maybe.) In a final act of desperation I emailed Cat Cora herself. (Hey, it can't hurt, right?)
The episode will be on again this Saturday at 5:00 p.m. but I am hoping to find the recipes sooner than that. If you watch the Food Network...and I am hoping you do.... Heeeeelp, please.
Just another typical week around here....
The other Tracey and I gave up the smaller side of our booth at Junkee so we could focus on 41 Taylor and (hopefully) keep the one side of our Junkee booth nice and full and refreshed from now on. (Hmmm, we'll see how well we do with that. Life seems to keep getting in our way.)It's nice and full for the moment at least!
I had a cupcake order this week for a sweet lil' tea party.....and we've been going crazy down at 41 Taylor. Oh, so many ideas!! We've decided (as of last night) that we will be showcasing some of our newest vintage finds and re-creations at 41 Taylor each Wednesday through Saturday from 10-4 through the rest of the summer (Sort of a mini Tumblweed Cotillion...a... Tumbleweed Jr. Prom so to speak!) and if you stop by, there just may be cupcakes too.
Cupcakes that is. Here they are, all sweet and soft baby blue and creamy and yummy. Some classic sized cupcakes, mingling with oodles of babycakes (of course!) that are sure to add to the festivities. They are so simple to do, and they look so hard. Just frost the cupcakes with a large star tip and then take the alternate color frosting in another pastry bag with a #3 tip to make the little polka dots. The big polka dots? They're simply Wilton white chocolate candy melts, plopped into the center of the frosting. Easy peasy. The flags are easy too. (Remember? I sell them in my online kit!)Oooh, they are going to look daring at the shower, I think! I'll be dropping off the order at the hostess' home on my way to the bank today and I can't wait to see what she thinks.
I am betting that the Mama-to-be will like them too!
Have you ever had something like this happen? Good Gawd, look at my photo today. Those cupcakes. It's like food coloring on steroids.
See, here's my completed cupcake order for a baby shower. She (the hostess)asked for pink, orange and lime green. Hmmm, sounds bright, right? (Well, it did to me anyway.) Now, I am worried half to death that this green is a bit...well...over the top. (Are lime green and neon green one in the same?) Together, it's all just so bright.
You see, this is what happens when a person orders something without giving me a napkin, or invite to go off from. I sure hope this is what the hostess was envisioning.
I just decided I'm not going to charge her for the green ones.
**edited 6 hours later to add** I know some of you love the green, but I simply couldn't imagine folks eating them and it was bothering me...worrying me. (everyone's tongues would be bright green!) I know my friend that ordered these pretty well, and I decided the screaming neon green had to go, so I swapped out the green ones for white frosting with green or pink accents.
*sigh* Still bright, but a teeny tiny bit more subdued. (sorry to you folks that loved the green!)
Mmmmmmm, nothin' sweeter than pink cupcakes with flags.The other Tracey was a personal chef yesterday at a baby shower and I did the cupcakes for the sweet baby girl's Mama. Check out my HomeGoods Blog post for a little more detail!
There's a potluck today at the bank for one of the girls that's leaving to go study abroad. Guess what I'm taking in?
We're all ready to start the 2008 Virtual Cookie Exchange!!! First, let's pop on over and look at the delightful goodies Sonya has to share with us!(Did she send us an incredible photo, or what?!) Then, Jackie is baking up a batch of something amazing over in her kitchen....And, then on to Cindy's sweet cottage. Of course, Cindy has done up some delightfully pastel snowflake cookies for all of us to enjoy!(This is so my kind of winter-y cookies!)
Next, it's Catherine's home for some Ginger Crunch Slices!
Alicia's kitchen will be our next stop...Mmmmmm, how yummy do these look?
Donna doesn't have a blog, but sent this picture I thought I'd share since there was a bit of room in the post. (Sorry, no recipe) Hey! I see that Donna uses the tag line I use on my cupcakes!
Next, let's got to Suzanne's home for a little treat.....then to Amber's cottage....
Finally, we're here at my home for some snowball cookies. I had to use a picture from last year, because I forgot to charge my camera battery! (I may get time tonight to update the post with a fresh photo)
Snowball Cookies
These are so easy, and they are great because you can make them way ahead and freeze them, and whether bagged up as a favor, or all decked out in a martini glass, these little cookies fill the bill.
1 cup softened butter (room temp)
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cup flour
1/4 tsp salt
3/4 chopped nuts if desired
extra powdered sugar
Mix all ingredients with mixer, roll into little balls. Bake at 400' for 10-13 minutes. Roll in powdered sugar while hot, and again when cool.
Second option: roll in powdered sugar while hot, then in sparkle sugar when cool for a more elegant effect.
Well, that's the end of the tour, and I don't know about you, but I am completely in the baking mood now!
Okay, so this year apparently I am all about living virtually....first the holiday home tour and now a cookie exchange. (What can I say? It keeps me off the streets) I am looking for new recipes and ideas for holiday baking this year, and I know you people have the best ideas on the entire planet.
Anyway.
I thought it would be a great idea to swap a favorite recipe...share a baking tip...a cute packaging idea for baked goods...whatever you'd like to do, related to holiday baking. It will work exactly like the holiday home tour, except we'll be sharing baking stuff on our blog post for that day.(With a yummy picture!) I thought we could do it on Wednesday, December 17th, exactly one week after the holiday home tour...still far enough away from Christmas to try out some of these ideas and recipes, but not too close to the last tour...does that make sense? I hope so.
Here is some food (sort of) for thought, to get you thinking of what you might like to share on the 17th: Here is one of the ideas that I do pretty much every year (actually, I shared this idea in my cupcakes and cookies DVD kit)...
Yes, they are exactly what they look like. Mmm hmm. MIlk-bones. But, not just Milk-bones. Milk-bones tied with a ribbon (Milk-bone logo inward, so they look more "homemade") to coordinate with all of the other baked goods in your gift basket for friends and neighbors. (Now, I ask you, how cute and thoughtful is that?!) I usually hang a tag with the friend's pup's name on it for an added nice touch (and so the people don't attempt to eat them...)
Don't forget man's best friend when giving out your holiday baked goods!
Okay, that idea should have started you thinking..I'll be sharing something special this year as well...I'll give you a clue...I'm planning on sharing some snow themed baked goodies on the bake swap...how 'bout you?
*Email me a photo (if you have one) and a link for the 2008 bake swap and add the logo to your blog! **
(In case baking isn't your thing, consider taking part in an online MBA program. Ha!)
They're baked. They're frosted. They're boxed and ready to go to the lodge up at Lake Tahoe. (At the very last minute I changed my mind from doing a blue color scheme to pinks, and so I am making new pink "embrace" flags this morning.)
All that's left is to load them in my car, along with the stacking trays, and hit the road for a great weekend.
I'm baking baby cakes for the Women's Retreat I'll be attending this weekend with my church. (160 lil' baby cakes to be exact.) The theme of the retreat is "Embrace" so I am doing a few baby cakes with flags, and of course all of them will color coordinate so they look pretty on the stacked trays I'll be using. It's such a creative outlet for me, creating these yummy treats!
*sigh* You know, I do believe I could bake and decorate these sweet little cakes all day long and never grow tired.
I was in cupcake heaven yesterday at the bridal expo. ( After all, next to a new baby, what is sweeter than a giant banquet room full of brides to be, planning their big day and tasting cupcakes? ) The caterer spent the day working the booth with me,and we had a great time. Our booth had a definite vintage theme, with our collections of vintage cake toppers up across the top of our backdrop, which was made of large shutters.
We gave out ten dozen babycake samples in less than an hour and a half...there was a fashion show with wedding and bridesmaid dresses..so many pretty gowns!
My booth was located on a corner right up front, right near the fashion show, which turned out to be a pretty prime location. At the end of the day, the caterer and I happily agreed that it was a huge success, and I am going to check into doing the really big bridal fair here in January.
Now, that will be a perfect way to start off the new year!
I'm in the Bridal fair this Sunday, pitching my cupcakes to brides and their friends. Oh, you know I am in heaven on this one! Planning the table display, and baking cupcakes....I can hardly wait to show you my finished booth table.....
I'm out yard saling this morning but I wanted to take a minute to thank all of you that sent me emails and posted comments on the blog post yesterday! I'll be watermarking things now...
Anyway.
I'll share my finds from today later (wish me luck!) but here's a lil' cuppy cake love for you to enjoy till then.... a baby boy's bay shower, all in greens and blues.
We had one of my favorite appetizers at the shower this past Saturday, and I thought you'd like the recipe too! It's very easy and it's always a hit.
Cucumber Dill Bars
1 package Pillsbury crescent rolls
2 8 oz. packages of cream cheese
2 tablespoons dill
1/2 teaspoons garlic powder
sliced cucumbers and /or cherry tomatoes
Spread the crescent rolls out flat on a cookie sheet, forming one big rectangle. Bake according to package directions. Cool. Mix dill and garlic into cream cheese, let sit out to room temperature, then spread on cooled crescent roll sheet. Cover lightly with plastic wrap and chill in the refrigerator. When ready to serve, cut into rectangles and top with cucumber or tomato garnishes. (Oh, and at Christmas time you can shape the crescent rolls like a Christmas tree, with tomato ornaments and cucumber garlands and serve it up that way...kinda cute!
Mmmmm. So yummy.
(If you haven't already, make sure to check out the Openhouse blogpost on my little gift buckets!)
Hopefully I'll be sharing more new-to-me junk treasures later today (there's a neighborhood wide sale at the south end of town today) but for now I'll share some freshly baked Friday cupcakes. Tiny buttercream frosting lady bugs adorn each chocolate cupcake for a little birthday girl who attends a preschool class called the lady bugs.
I made babycakes yesterday for a friend's last day at my grown up girl job and I thought I'd share the recipe, as well as some easy peasy tips for decorating them! Here's my recipe (which is the one on the Nestle' Toll House Cocoa box):
1/2 cup butter or margarine
tsp. vanilla
3 cups powdered sugar
2/3 cups of sifted powdered Nestle' Toll House Cocoa
a few drops of milk
Beat on high speed with your mixer. Then....
Decorate by frosting the babycakes (I use the big star tip) and then by adding your choice of:
a malt ball
mini chocolate chips
1/2 of a white chocolate candy melts (found at the cake supply stores...)
See how easy that is? Yummy too.
When I did the last order of orange, white and lime green baby cakes I had no idea they would be so well received! I got a phone call the very next day from a woman working with a ladies golf tournament wanting exactly the same babycakes... ten dozen of them to be precise!
I was more than happy to oblige.
Three cupcake orders this weekend, and lucky for me, two of the orders were for the same colors and flavor. The cupcakes pictured here are the tiny ones (I call them babycakes) but it's hard to tell that in the picture, since there isn't really anything to reference it by.
Lime green, orange and white baby cakes, with whimsical little details. I make the swirls by piping melted candy melts through a parchment bag onto freezer paper. Once I am done, I put the freezer paper in the refrigerator to firm it up, then lift off the swirls and pop 'em on the little babycakes...so cute.
And so yummy too.
Happy 4th of July, everybody!
Another busy week (and it's only Tuesday!) I made a batch of bird's nest cupcakes (18 classic sized and one big boy for the birthday girl) and I must say, they just look so sweet. And yummy. I never get tired of making these cupcakes.
Never.
Ever.
Last night I baked three flavors of cupcakes for various orders. These lil' cuties are for a birthday party. See the little candy butterflies? I hope the little girls at the party enjoy them as much as I enjoyed making them!
Oh yes. It's that time of year.
Graduation cupcakes are kind of a challenge to me.You can't really tell in the picture, but the flags are a gray-silver color with blue printing, 'coz that's the school color combo.You know, you've got to try and get remotely close to the school colors, and yet, there is something so unnatural to me about a color such as royal blue frosting, that I am not sure I could eat one of these little guys.
*sigh* Next week I am doing some more for another high school graduation where the colors are red and blue.
Another busy day. I'm up and at 'em early for Toastmasters, then work, then an event for work..after work. I wanted to pop in for a minute to share another b-i-g cupcake.
Have a fabulous Thursday, people!
ps.Thanks so much for all of the support and confidence yesterday in my latest adventure of baking my way to bliss. I'm still struggling with the logistics of how this is all going to work out around my gown up girl job, but I am sure I'll figure it out so I can do both.
You know I love baking my cupcakes and cookies. And you know that I love packaging them up so sweet, with tags, and ribbons, and boxes even more. Well, I am stepping things up, from baking for friends and family to a full blown baking business (once again, this is on the side of my grown up girl job) under the umbrella of A Cottage Industry.
A catering /restaurant owner friend met with me last week to talk about being their "cupcake supplier" and another catering friend has offered me time in her commercial prep kitchen, so it all fell into place. (I love it when things happen like this!) Now I'll get to be even more creative with my cupcakes, from wedding and baby showers, to cupcake towers, to new flavors and all sorts of fun little details.(..and hopefully I'll even make a little money while I'm having so much fun!)
Oh! And there are new additions happening all over the place. I've now added the jumbo sized cupcakes to my menu (I call them "Big Boys") and they are going to be filled with yummy cream or fruit fillings. I'm adding a webpage to my website, showcasing the fabulous cuppy cakes,(sorry, local delivery only) and I've designed an online flyer for emailing clients,as well as a hard copy printed brochure, and business cards.
I am working on the last details for the wedding cupcake brochure now. Once that's complete I am going to do a small photo album of themed cupcakes and details that I've already done in the past...an inspiration book of sorts. (having those three weddings and showers within twelve months has really paid off for me in this area...)
*sigh* I am having too much fun.
I'm off to a baby shower this morning. I made the party favors, (cupcakes, of course!)and I wanted to share them with all of you.
They look so sweet, and they were oh, so easy to make.
I melted 1 part light blue candy melts and 6 parts cream colored candy melts, along with 1 teaspoon of Crisco in the microwave, 20 seconds at a time to soften it up until creamy. I then poured the melted candy melts on to a piece of freezer paper and let it sit until firm. I then used a butter curler to cut the curls. After frosting the cupcakes, I sprinkled the shavings on top of the frosting.
My friend that is hosting the shower ordered the acetate 4"x4" boxes and double sided satin ribbon online. I lined the bottom with baby blue tissue and set the sweet little cupcakes in. Once I added the bow and tag with a verse, they were all set.
As you surely have guessed, she's having a sweet baby boy.
A few weeks back, Ms. Crafty told me about Target having the Wilton giant cupcake pans. We decided I needed one. (I did need one, right?)
Once I got it, I needed to find the right occasion to break it in. Well, Sunday night was that occasion.One of my favorite people had a birthday yesterday.
She's a third grade
teacher, and I thought I'd surprise her and her little students with something
special. (Can you think of anything more special to a class of third graders than a giant cupcake?)
This pan is really odd, and I am very disappointed in Wilton and I will tell you why. (They are supposed to be the experts in cake pans you know...) See the pan down there, laying on it's side? Well, as any experienced cake baker will tell you, when baking two cakes at a time (like 2 round 8 inch cakes for example) they bake at the same rate...why? Because they have the exact same amount of batter in them. Not so with this set up. Look close. The cupcake top pan (on the right) is much more shallow than the cupcake bottom pan. 
Hmmm. I was concerned as I poured in the batter. Yup, sure enough, the top of the cupcake was done and ready to be pulled out of the oven a good 5-7 minutes before the bottom part of the cupcake...but I couldn't do that, because the pans are connected. Consequently, the top part of the cupcake was slightly over cooked (this is the worst thing to me as a baker...it makes for a dry, dry cake, and yes, I am a perfectionist, I know.)
Anyway, live and learn. Next time I will bake one cake (one side of the cupcake) at a time so I can cook them until they are just right...not under done, not over done...
It did come out awfully cute anyway. Oh, and my friend and the kids loved it (one little girl shrieked, "I don't know who you are, but I love you!" Is that just the cutest?)
I thought I'd share a lil' bit more from the day before the big day. After "Breakfast at Tracey's" all of the girls in the bridal party and the mother of the groom and I headed up to the lake for pedicures before the wedding rehearsal and dinner. (As I am writing this I am discovering that it seemed to be all about eating)
We decided it would be easiest to take along shoe box lunches for the girls, instead of squeezing in a trip to a restaurant.
Friday morning before the breakfast, we packed the lunches- croissant sandwiches, fruit, and some fabulous cupcakes.(See the cute napkins the bride ordered?) I found the perfect white boxes at Michaels and added the darling polka dot ribbon and the tags.The bride found the adorable paper napkins with the fabulous chandelier logo online.
Even the gals working at the salon loved the presentation and added mimosas all the way around for us, as we took turns getting our tootsies done up for the big day.
*sigh* This was all just too much fun to plan.
Mmm, mmm, mmmm. Yumm-meee. Pass the milk please.
One of my friends at my grown up girl job is having a birthday today. Her 49th to be exact. That's big. So big, that it called for a little cupcake celebration.
I decided to try making filled cupcakes this time. Coconut creme filling in a coconut cupcake, with toasted coconut buttercream frosting.
Coconut isn't really a very strong flavor, and these came out just right; nice and tasty, not overpowering)
I think this flavor just became one of my top favorites.
Have you ever had a filled cupcake? if you haven't you're missing out. They're deee-lish.
