Thursday, July 30, 2009
The black and white purse favour comes via Michaels and the pink shoe via Stuart Weitzman...
Wednesday, July 29, 2009
Summer is the time when my bread maker is replaced quickly by my ice cream maker... And with these record temperatures in Vancouver, to be able to make your own ice cream is a real blessing! Our favourite recipe is a Chocolate Ice Cream recipe by Pierre Hermé. It tastes fantastic! No eggs in this ice cream, very chocolatey indeed...
- 1/3 cup of powdered milk
- 3 cups of whole milk
- 1/3 cup of sugar
- 230 grams (8 ounces) best chocolate you can get, finely chopped
Place powdered milk in heavy-bottomed small pot, and gradually mix the milk in. When dissolved, whisk in sugar. Bring mixture to boil.
Stir in chopped chocolate and bring it to boil again. Take pot off the heat and set it up over ice to chill, stirring frequently.
When mixture is cool, put in ice cream maker for 30 - 40 minutes. Pack ice cream into freezer container (air tight container) and store in the freezer at least 2 hours (it is better the next day, but I know you will probably not want to wait that long!)
Makes about 3/4 litre. It can be kept for about 1 week (if you can keep your spoon out of it!)
Monday, July 27, 2009
- 500 gr. marshmallows
- 2 tablespoons of water
- 2 lbs. icing sugar
First, sprinkle the water over the marshmallows and microwave them to melt or melt them in a double boiler. Now, you must knead the sugar into the melted marshmallows adding a little at a time. Do not use all the sugar unless you have to. The proper consistency will be about like Playdough. You can also add vanilla or almond extracts or any other flavour you choose during the kneading process. After you have it well kneaded, you will want to wrap it tightly and let it rest for 15-30 minutes ( I always make it the night before).
While working with the marshmallow fondant, have some Crisco or any shortening handy to keep the work surface, rolling pin, and your hands lightly greased. This will help keep the fondant from sticking and also helps the surface of the fondant maintain a glossy shine. If you find your fondant is still too sticky, knead in a bit more sugar.
Now, you are ready to cover your cake with it. Enjoy it!
Sunday, July 26, 2009
Thursday, July 23, 2009
Wednesday, July 22, 2009
Sunday, July 19, 2009
Last year, my sister in law brought me candy from Japan. I loved it! It was hand made candy in a tiny basket, so pretty! I hadn't seen that kind of candy for a long, long time. I used to eat those candies all the time... Now I found this colourful picture from yomi yomi . I love it as much as I love those candies!
Saturday, July 18, 2009
Friday, July 17, 2009
Wednesday, July 15, 2009
Monday, July 13, 2009
1/2 cup vegetable oil
1 1/2 cups of sifted cake flour
1 cup of sugar
2 ts. baking powder
1/4 ts. salt
1/2 cup pineapple juice
1 ts. pineapple extract (Watkins has a very good pineapple extract)
6 large egg whites
2 tb. icing sugar
1 can crushed pineapple, very well drained
- Preheat oven to 350 degrees. Prepare two 8" pans.
- Sift together flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add oil, pineapple juice, and pineapple extract. Do not mix.
- In another large mixing bowl, beat egg whites until white and foamy. Add icing sugar and continue beating until stiff.
- Scrape off the beaters and, without washing them, place them in the flour-and oil mixture and beat at low speed just until well blended. In four additions, gently fold the egg whites into the flour-and-oil mixture, adding the crushed pineapple with each addition.
- Turn the batter out into the prepared pans. Bake for 30 - 35 minutes.
I made this cake with strawberries and cream cheese icing. A great and fresh cake!