Saturday, December 24, 2016
My changes: 1.5'ed the recipe, very liberal with spices (ginger 2tbsp, allspice 1 tsp, cloves 1 tsp, cinnamon-2tbsp, etc), and I only baked the cookies for 7 minutes. I used regular brown sugar because that's what I had.
I loved rolling the dough out the night before and having all the dough ready for the kids to just cut the dough.
We used this amazing frosting recipe with rum extract instead of almond:
These were so good. they were gone in a day. and bear all of the sudden could speak very clearly: "cookie" "milk" "please" "thank you"
Wednesday, December 7, 2016
Thursday, June 30, 2016
I used this recipe to make Ellie's blueberry cake. I will try to remember the modifications I made as best I can even though it was almost a month ago!
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
4-serving instant French vanilla pudding mix
2 teaspoons baking powder
¼ teaspoon salt
1/2 cup sour cream--add a little cream or whole milk to thin it out
1/2-1 cup blueberry puree (eyeball amount to get the right consistency, honestly I probably used the entire pint of blueberry puree...)
2 teaspoons vanilla extract
Also, I used 3 pints of fresh blueberries.
Follow the instructions about the same, cooking time will probably be longer but I always start with the original cooking time minus 5 minutes and go from there.
Once called have cooled, I wrap them and put them in the freezer!
Blueberry puree: put a pint of blueberries in a saucepan with a spoonful of sugar and a little water. Heat until berries are bursting and I can mash then with the back of my spoon.
To assemble cake I made a blueberry buttercream using a buttercream recipe I have and adding some blueberry puree (2nd pint of berries!). I was very careful with how much puree I added to the buttercream because i did not want it too thin.
I take one cake out of the freezer and frost with thin layer of buttercream. Then I took a 3rd pint of blueberries and covered the cake with fresh berries. Then I pour the extra puree leftover from the buttercream on top of all the berries. It was a delicious mess. Then I got the second cake from the freezer and frosted the bottom and placed it on top of the first layer. Then I frosted the whole cake with another thin layer because I put fondant on top to make it a purple blueberry jasmine cake. But if you skip the fondant, just use the rest of the buttercream to frost a beautiful cake. Keep in fridge if it's for the next day, or on the counter if for the same day.
Wednesday, June 22, 2016
Tuesday, June 14, 2016
A few months ago the cheap night stand in marens room broke. She has been wanting a new reading lamp and clock for her birthday so of course she needed a new night stand. It's not pretty but at some point I will fill in holes and paint it. This was made from the left over wood from the two bed frames I bought to make my two ottomans. I also made a martial arts belt display from it. There is still some wood left over, I wonder what else I can do with it?!
Friday, April 1, 2016
--in place of the fresh ginger and berbere spice-- I approximated 1tsp ginger, 1 tsp coriander, 1/2 tsp allspice, 1/4 tsp cloves, salt (1 teaspoon, don't be stingy!), pepper, dash of cayenne. The flavor was right on!!