cumuluscastle: (sparkly)
Check out the gift I got for Christmas - a dragon cake pan. Here's my first try at a pound cake made in this baby.

From December 23, 2015
cumuluscastle: (santa grinch)
I actually find it hard to believe I haven't posted pictures of these before, but that's because usually I just pack them all up. This year I felt I should document my hard work.

From December 23, 2015


We have Peppermint Meringues, Spritz Cookies, Coconut Shortbread (dipped in white chocolate with red dye), Gingersnaps, Peanut Butter Balls (with a little pretzel on top), Chocolate Chip Cookie Dough Truffles (with toasted walnut on top), Good Morning Sunshine Bars, and White Chocolate Haystacks.

Pizza!

Jul. 11th, 2012 04:57 pm
cumuluscastle: (Default)
It's the birthday pizza.

pizza 005

Recipe behind cutRead more... )
cumuluscastle: (flying sheep)
As this is the work of several days, you bet your butt I am going to document it. These are chocolate chip cookie dough cupcakes. They were made using the following recipes:

Chocolate Chip Cookie Dough Cupcakes and Frosting from Love and Olive Oil
Chocolate Truffles from Joy of Baking
Crispy Mini Chocolate Chip Cookies from The Food Pusher

So, I put chocolate truffles inside instead of cookie dough. There's cookie dough in the frosting though. Um, can I just say that piping chocolate chips sucks more than I anticipated. They were mini choco chips, but they still got stuck in the piping tip occasionally and then I had to stop to poke them out. So I had a few tense moments where I thought it might not even work.

Anyway, check them out. Those mini cookies are like the cutest things I ever ate.

cupcakes 006

I don't know why I went this far. It really wasn't necessary. I guess I just felt like having a little fun.
cumuluscastle: (stubborn)
Let me share with you one of my fave cooking blogs, Culinary in the Desert. I follow lots of cooking blogs. This one is my favourite, because I always feel that the recipes are at my level.

If I had describe myself as a cook I would say that I like ambitious home cooking. That is, I'm not interested in spending hours slaving away at it, and I'm not extremely interested in making everything into a visual masterpiece, but I do like a challenge.

Culinary in the Desert Country strikes the perfect balance for me, because there are ambitious new recipes, but most of them are realistic if you're going to make them on a weeknight after coming home from work and I like that. Lots of blogs can be really heavy on the labour intensive gourmet recipes and while I am perfectly willing to give them a try on the weekends, that simply won't be happening once I get home from work.

The highlights, for me:
Holiday Baking Highlights: Every year there is a new list of holiday treats to choose from
Whole Wheat Pizza Dough: It's an awesomely approachable recipe for homemade pizza. I linked the dough itself, but there are a wide variety of toppings and variations to try in other posts.

Cake!

Sep. 4th, 2011 05:14 pm
cumuluscastle: (Default)
Have I ever mentioned that while I am good at baking I SUCK at decorating? Well, I do.

However, here's my best attempt so far:

cake-002

It's from this tutorial

Dude, that's a double frosting recipe on that cake. That's approx. 6 cups of frosting and it still only covered the top. I mean, granted, that's also a 3 layer cake, but still. So, this is basically the final trial run of this type of decorating and I think I will be treating the sides in exactly the same way as I did here. Except maybe I will let the crumb coat set up better in the fridge so the sides look a little nicer.

Also, in case you were wondering, it's a red velvet cake only with not so much red in it, because I didn't have enough food dye.

And so happy birthday to Mom, gma and my bro all of whose birthdays fall at the beginning of Sept.
cumuluscastle: (smile)
Here they are. It went quickly with Shane helping.
ninjabread 002
cumuluscastle: (flying sheep)
Do you remember the recipe for Crunchy Frogs at Evil Mad Scientist Laboratories? Well, I did my own experiment with crunchy frogs today. I added a little twist to the recipe by using frog molds.

Read more... )
choc-frog-008

I had some set-backs and there are some deformed frogs in the batch I made. Those molds I used were pretty huge - about three inches long, so I tried to pop some froggies out before they were solid through. I also have issues with the frogs melting as soon as I handle them even a little (apparently this can only be fixed by tempering, which is scary). It's pretty hot today though. They really weren't lying about the Pop Rocks still packing a punch even though they crackle a lot in the warm chocolate. I tried a frog and I think the effect on my unsuspecting brother is going to be a bit of a riot.
cumuluscastle: (bogstrok)
"The Sloth" by Theodore Roethke

In moving-slow he has no Peer.
You ask him something in his Ear,
He thinks about it for a Year;

And, then, before he says a Word
There, upside down (unlike a Bird),
He will assume that you have Heard--

A most Ex-as-per-at-ing Lug.
But should you call his manner Smug,
He'll sigh and give his Branch a Hug;

Then off again to Sleep he goes,
Still swaying gently by his Toes,
And you just know he knows he knows.

sloth

sloth

Shane was laughing at this fellow the whole time I was making him, but I think that's the proper response to his grin. Dude, there is fuzz EVERYWHERE.

Thank goodness the toffee I made yesterday worked and the nanaimo bars are all packed up in the fridge. The caramel was a disaster, but I think I will use it to make Turtle Brownies, which I wasn't going to bother with, but they were popular last year and I think Victoria asked after them.
cumuluscastle: (Default)
Here's Hobbes. This has definitely been the most difficult project so far. All of those stripes!

hobbes

The baking has begun and has so far been slightly disastrous. That's what I get for trying to make candy on my horrific stove. Well, so far we have peanut pliable, (rather than brittle, Francis' prophecy came true!) which I wrapped up in waxed paper as if I meant to do it that way. And so far the caramels haven't set, which doesn't bode well.

Oh well, the cookies will be fine anyway and honestly I'm not really worried much, just hoping nothing does have to go to waste. One day I will have a beautiful stove that gets just as hot as I want it too without any trouble.

I'm officially on my break. *SQUEAL* I've got most of my wrapping done. There's snow. Things are looking pretty good.

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