Christening Cake with Sleeping Lamb and Baby Blocks

This is a cake I made for a baby boy's Christening.  I sculpted the lamb out of marshmallow fondant mixed with a little tylose powder so that it would harden when dry.  To make the lamb's wool I rolled out little ropes of fondant, then rolled them into swirls and attached them with a little water.  The black details are Americolor edible marker.  

I printed out the letters and numbers onto paper in the chosen font, set the paper over the strip of fondant, and used a pin to mark where the letters should go.  Then I piped the letters with royal icing, using the pin marks as a guide.  It worked like a charm!

The blocks are solid marshmallow fondant with royal icing letters.  I weighed the fondant on a scale so that each block would be the same size, then molded them into shape (not as easy as you might think!)  Next time, I would insert wooden skewers into the cake and then place the blocks onto the skewers to give the blocks a bit more support.  I also would have rolled the fondant a but thicker to make it more opaque.  Every project is a learning experience!

Pink and Orange Graduation Dessert Table

I just love this pink and orange dessert table.  The colors just pop against the white icing and the hot pink tablecloth.

There were lemon cupcakes with vanilla buttercream, red velvet cupcakes with cinnamon-vanilla buttercream, chocolate cupcakes with vanilla buttercream, and brownie pops - a lot of them! 

It didn't hurt that the weather was simply gorgeous that day!

Here are some behind the scenes pics of the finished pops.

And my snapware cupcake carriers from Costco came in mighty handy once again.  Costco doesn't have them anymore, but I think Martha Stewart has caught on and she is selling them at Macy's.  I also think you can get them online.  I simply love them and use them for everything.

More pops.  Save the styrofoam from the purchases you make - they are indispensible for letting the coating dry on the brownie pops.

Brownie pops swirls - my favorite way to decorate pops!

Decorating Cupcakes Using Royal Icing Transfers

A friend asked me to make cupcakes with the number "18" on them for her daughter's 18th birthday celebration.  I didn't want to pipe the 18's with icing because I didn't think they would look uniform enough, so I decided to make the "18" using royal icing.  I love the uniformity and the dimension these gives to the cupcake.

 Here's how I made these:

1.  Find a font type and size of the numbers you want to place on the cupcake and print them out on paper.
2.  Tear out strips of waxed paper and place the paper with the printed number underneath the waxed paper where you want to pipe.
3.  Using stiff royal icing and a small tip such as a PME #1.5, pipe the outline of the number.  Make sure there are no gaps in your outline.  Slide the printed number underneath the waxed paper and repeat the outlining until you've piped the desired number of outlined numbers.
4.  Fill in the outlines with flood consistency royal icing and let dry overnight.  If you are using the same color to outline and flood, you do not need to wait for the outline to dry before you flood.
5.  Once dry, carefully peel the number from the waxed paper.  I used a small, thin offset spatula to help loosen the number from the waxed paper.  Make extra, because a few may break.
6.  Ice cupcakes and set the number on top.  And voila!  Cute cupcakes!

Mexican Rice with Black Beans

Happy Decimo de Mayo!  Ok, I'm five days late in posting this recipe for Cinco de Mayo.  It's the story of my life these days, especially when it comes to this poor neglected blog.  Would someone please stop time so I can get caught up?!  Thank you.

I was pleasantly surprised when my cilantro patch survived the mild winter we had this year.  I love cilantro, so I've been trying to cook as much as I can with it before it bolts in this Spring heat wave.

I made this Mexican rice to serve with enchiladas (recipe coming soon!).  I don't think I'll need to go out for Mexican food anymore - I can make it at home - quite easily it turns out. The most tedious part of the Enchiladas with Mexican Rice was washing all the dishes - it made quite the mess of my kitchen.    But it was worth it.  It's delicioso!

{This recipe makes a good amount, but the leftovers freeze well.}

Mexican Rice with Black Beans

adapted slightly from Best International Recipes by the editors of Cook’s Illustrated

2 ripe tomatoes (about 12 ounces), cored and quartered

1 medium onion, preferably white, peeled, trimmed of root end, and quartered

3 medium jalapeno chiles

2 cups long grain white rice

1/3 cup canola oil

4 cloves garlic, minced or pressed through garlic press

2 cups low-sodium chicken broth

1 tablespoon tomato paste

1 ½ teaspoons table salt

1 15-oz can black beans, rinsed and drained

½ cup minced fresh cilantro leaves

1 lime, cut into wedges for serving

Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).

 Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. 

Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes.  Stir in the black beans about halfway through the baking time.

Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Miette and Marshmallows

Last summer, we took a family vacation out west to California and Oregon.  We spent a few days in San Francisco sightseeing.  Whenever I'm going to a new place, I always look for bakeries and farmer's markets to pop in and visit if there's an opportunity.  When I mention hitting up a local bakery, my kids roll their eyes and groan, but really, there are worse things I could ask them to do! 

The Ferry Building was on the top of my must-visit list.  There's the Farmer's Market outside and inside, a beautiful bakery called Miette Patisserie.  There were beautiful pastel cake stands and wonderful treats residing in every nook of the store.  The painted furniture, the wallpaper, the packaging... it just melded together perfectly.   We tried a cupcake and a hazelnut macaron and both were delicious.

When we came home from that vacation, I promptly put the Miette cookbook on my Christmas list.  And Mark surprised me with one of the cake stands for my birthday - a small 6-inch cake stand in the prettiest pink.  It's one my favorites.

The cookbook arrived in my stocking for Christmas and I was so excited to try some recipes. 

I tried the mini oatmeal chocolate chip cookies which proved to be addicting.  They were gone before I remembered to snap a photo!

 And I tried the Miette marshmallows.

I have made marshmallows before, but these are different.  The Peppermint Marshmallows I made before were super soft and had an airy melt-in-your mouth texture.  There was no way you could cook those marshmallows over a campfire without having a drippy mess on your hands.  But they were wonderful in a cup of hot cocoa, flavored with mint and melting into creamy hot chocolate.

These Miette marshmallows are more like the marshmallows you can buy at the store.  In fact, the texture was exactly the same - more substantial, more dense.  I think these could easily be roasted over a fire with no problem, although I haven't tried to yet.  I cut them into circles with a cookie cutter, placed them on a lollipop stick and dipped them in chocolate, sprinkles, crushed candy canes and unsweetened coconut (my favorite).

I liked both recipes for marshmallows, but I think I prefer the Miette marshmallows for eating out of hand or roasting on the fire.  For hot chocolate, I may prefer the Epicurious marshmallows.  So maybe I should call these "Summer Marshmallows", and the other ones "Winter Marshmallows".  Either way, try homemade marshmallows - they are delicious!

And if you find yourself in San Francisco, don't miss the Ferry Building and Miette Patisserie!

Miette Marshmallows
Makes about 48 1 1/2-inch square marshmallows
1/2 cup cornstarch
1/2 cup sifted powdered sugar
3 Tablespoons plus 2 teaspoons unflavored gelatin powder (4 packets or one ounce)
1/3 cup water, plus 1/2 cup
2 cups granulated sugar
1/2 cup light corn syrup
1/2 vanilla bean (I omitted)
3 large egg whites
1 Tablespoon vanilla extract
Pinch of cream of tartar
1/4 teaspoon kosher salt

 Have ready a 9×13 inch pan lightly coated with cooking spray. In a small bowl, stir together the corn starch and powdered sugar. Dust the bottom and sides of the pan with the mixture. Tap off the excess and reserve.

In a small bowl, sprinkle the gelatin over the surface of the 1/3 cup water. Set aside to soften.

In a small saucepan, combine the granulated sugar, corn syrup, and 1/2 cup water. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar. (Save the pod for another use.) Clip a candy thermometer to the side of the pan. Over medium-low heat, cook the mixture to 246 degrees F. 

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, vanilla, cream of tartar, and salt. When the syrup reaches 230 degrees F, start to whisk the egg whites on low speed. When it reaches 246 degrees F, immediately remove the syrup from the heat and whisk in the softened gelatin until no lumps remain. Pour the syrup through a fine mesh sieve into another pan or a heatproof bowl.

With the mixer still on low speed, pour in a small amount of the syrup, away from the whisk so the hot syrup doesn’t splash. Continue to add the syrup in a thin stream; when all the syrup has been added, raise the speed to medium-high. Continue to whisk until the meringue has cooled to room temperature and stiff peaks form.

Scrape it out into the prepared pan and smooth the top. Dust the top with some of the remaining cornstarch mixture. Cover the pan and allow the marshmallows to set for approximately 6 hours. To cut, slip an offset spatula between the marshmallow and the sides of the pan. Invert the slab onto a cutting board dusted with the cornstarch mixture. Using a lightly oiled knife, cut the marshmallows into 1 1/2 inch squares. Dust the cut edges with the cornstarch mixture and store in an airtight container or bag for up to 5 days.

Escarole with Cannellini Beans

Sometimes I just need warm and healthy and wholesome and filling and slow-cookin', but not heavy.  This dish fills the requirement perfectly.

Start the night before and soak your beans in cold water overnight.  Then drain and rinse the beans.  Add the beans to a stockpot with some chicken or vegetable stock, water, and olive oil.  Add some onions, carrots, garlic, and sage and simmer away until the beans are tender (1 1/2 - 2 hours).

When the beans are tender, remove from the heat and remove and discard any large pieces of onion, garlic, and sage.

In a large skillet, heat the remaining olive oil, then add the garlic, red pepper flakes and pancetta, then the escarole.  Cook 5 minutes until escarole is wilted.

Add the tomatoes and seasoning...

...then the beans.  Sprinkle with lemon and adjust seasonings.  Serve with a drizzle of olive oil and parmesan shavings and feel good!

Escarole with Cannellini Beans

Adapted from Williams-Sonoma Essentials of Slow Cooking

• 1 lb. dried cannellini beans or Great Northern beans
• 2 cups chicken or vegetable broth
• 1/2 cup olive oil, plus more for serving
• 2 yellow onions, quartered
• 2 carrots, cut into 2-inch pieces
• 8 garlic cloves, 4 left whole, 4 minced
• 2 fresh sage sprigs
• 1/4 tsp red pepper flakes (I used a scant 1/4 tsp)
• 2 oz. pancetta or unsmoked bacon, chopped (optional)
• 2 heads escarole, about 2 lb. total, cut crosswise into strips 2 inches wide
• 1 can (14 1/2 oz.) diced plum tomatoes, preferably San Marzano, drained
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• Juice of 1 lemon
• Extra-virgin Olive oil for drizzling and shaved parmesan for garnish

Pick over the beans, removing any misshapen beans or grit. Rinse under cold running water. Put the beans in a large bowl, add cold water to cover by at least 2 inches and let stand at room temperature overnight. Alternatively, for a quick soak, put the beans in a large pot, add water to cover by at least 2 inches and bring to a boil. Remove from the heat, cover and let soak for 1 hour. Drain and rinse the beans.

Stovetop method: In a large Dutch oven, combine the beans, the broth and 1/4 cup of the olive oil. Add cold water to cover the beans by about 1 1/2 inches. Add the onions, carrots, whole garlic cloves and sage. Bring to a boil over high heat, reduce the heat to low, partially cover and simmer gently until the beans are very tender, 1 1/2 to 2 hours. Remove the onions, garlic cloves and sage and discard.

Slow-cooker method: In a slow cooker, combine the beans, the broth and 1/4 cup of the olive oil. Add cold water to cover the beans by about 1 1/2 inches. Add the onions, carrots, whole garlic cloves and sage. Cover and cook according to the manufacturer's instructions until the beans are very tender, about 4 hours on high or 8 hours on low. Remove the onions, garlic cloves and sage and discard.

About 30 minutes before the beans are done, in a large fry pan over medium-high heat, warm the remaining 1/4 cup olive oil. Add the minced garlic, red pepper flakes and pancetta and sauté until fragrant, about 30 seconds. Add the escarole and sauté until the leaves begin to wilt, about 1 minute. Add the tomatoes, the 1 tsp. salt and the 1/2 tsp. pepper and cook, stirring occasionally, until the leaves have softened and the mixture is reduced to about one-third, 5 to 7 minutes.

When the beans are done, add the escarole mixture and stir, breaking up some of the beans with the back of the spoon to thicken the mixture slightly. Stir in the lemon juice. Season with salt and pepper. Serve immediately, passing the remaining olive oil and shaved parmesan at the table. Serves 6 to 8.

Angry Bird Cookies

Note to Mom:  "Angry Birds" is a popular game that many kids are playing on their electronic devices these days.

Note to everyone else:  I make these notes to my mom because she is retired and vacationing in Florida and has no clue nor does she have any desire to get a clue about any new electronic gadgets.  She is, however, with the help of my dad who enjoys his electronic gadgets, one of the few who reads this blog faithfully.  (Hi Mom!)

For detailed instruction on how to decorate these cookies, check out Sweet Sugarbelle's blog here.
For helpful tips on rolling out dough, check out my blog post here.

Vanilla-Almond Sugar Cookie Cut-outs
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 sticks butter, softened to cool room temperature
4 tablespoons vegetable shortening
1 1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

In a medium bowl, whisk together the flour, salt, and baking powder and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the eggs and vanilla and beat until combined, scraping the bowl as needed. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees. Line two baking sheet with Silpat mats or parchment paper.

Dust a work surface liberally with flour. Unwrap the chilled dough, sprinkle with more flour and roll with a rolling pin to 1/4 inch thick (or a little thinner). Lift the dough and add a bit more flour underneath and on top if the dough gets sticky. If the dough is too hard to work with and wants to crack, break the dough into tennis ball sized pieces and knead each piece briefly to make the dough pliable, then knead all the pieces together one or two times, then you can roll out to an even thickness with a rolling pin.

Transfer the cookies to the cookie sheets with a thin metal spatula. Place the cookie sheets in the freezer for at least 15 minutes (this keeps the cookies from spreading during baking), then bake the cookies for about 10-12 minutes. I peek into the oven and give the cookies a quick touch with my finger. The cookies are done if they provide resistance to your fingertip and are starting to brown around the edges. They are not quite done if your finger sinks into the cookie and leaves an impression. I set the timer for 10 minutes and check every minute after that until the cookies are done. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Royal Icing
from Joyofbaking.com

2 large (60 grams) egg whites

2 teaspoons fresh strained lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Place egg whites in the bowl of a stand mixer fitted with the paddle attachment.  Beat eggs on medium-high speed until frothy.  Add lemon juice, reduce mixer speed to medium-low and slowly add the confectioners sugar.  Once all the sugar is added, increase the mixer speed to medium and beat for 6-7 minutes or until the mixture reaches medium-stiff to stiff peaks.  Transfer to an airtight container at room temperature until ready to use if you will be using the icing the same day (recommended).  Refrigerate unused portions for up to one week.