Sunday, May 29, 2011

Mushrooms and Gnomes

My mom bought me these cute cookie cutters for Christmas and I just got around to using them. I haven't listed these cookies in my Etsy shop yet... first need to make sure those gnomes won't lose their hats in the mail!

Tuesday, May 24, 2011

Whipped Cream and Berries!

Summer is right around the corner. What better way to welcome the season than by eating whipped cream and berries? Shortcake doesn't hurt, either.

I learned this whipped cream recipe from my dad, who attended The Culinary Institute of America just a few (30) years before I did.** Since he was a culinary student as opposed to a baking student, his "recipe" was more in the style of a chef... add ingredients until it tastes good. But the recipe isn't really the secret to this whipped cream. It's the technique...

Being the baker in the family, I decided to devise a real recipe for this whipped cream that I could follow. Somehow I don't think it is quite the same as when my dad makes it, but this is the next best thing.

Whipped Cream Recipe:

2 cups heavy cream

3/4 cups confectioners sugar, sifted

1-1/2 tsp vanilla

When making whipped cream, it's important to start with cold cream and a cold bowl. Place your empty mixing bowl in the freezer for about 15 minutes before whipping the cream.
Whip the cream on high until soft peaks form. It will happen quickly, so keep an eye on it. Slowly add the confectioners sugar and vanilla on low speed.

The next step goes against everything I learned in culinary school about making whipped cream but my dad swears by it. I don't know why, but it really does taste better this way. After the sugar and vanilla are incorporated into the cream, whip on high speed until you think you're about to make butter.

I've never seen anyone else make whipped cream this way, but I know it's the best I've ever tasted. Just be careful that you don't go too far and actually make butter. A tip my dad gave me is that one day you should try making butter (which is a fun project in itself) just to familiarize yourself with the point at which your cream is ABOUT to become butter.

Then, pick some wildflowers, put them in a cow shaped creamer (my dad did not add those steps) and enjoy your dessert.

**My dad is now in woodworking. You can see his work out front at The CIA as well as inside at the Apple Pie Bakery and Cafe.

Sunday, May 15, 2011

Milkfly on Etsy

Now that Etsy has an activity feed that allows you to see favorite listings of your favorite Etsy sellers and shoppers, I've had the opportunity to discover hundreds of great items.

Yesterday as I was browsing through the favorites of my favorites, I saw this incredibly realistic and delicious looking banana cream pie by Milkfly. At first glance I honestly thought it was a real, edible dessert. But, as I took a closer look, I realized that the very talented Huong Huynh, the owner of the shop, actually sewed this pie by hand out of felt! And that felt is eco-friendly, no less.

These delicious looking creations are more than play food for kids. As Huong says, they are "fun and unique gifts for yourself and friends". I agree!! Visit Milkfly on Etsy to see more of these amazing hand made items.

She also makes these super-cute cotton baby booties in a variety of colors and patterns.

Saturday, May 14, 2011

Julie's Meltingpot

Julie's Meltingpot is a fun food blog run by my friend, Julie... who, by the way, is not only a great writer but also an amazing cook (I can say that from first hand experience!). We met while I was living in Chicago and since I moved back to New York last month (which is where she moved from not long ago) I've been keeping up with her blog to read about her latest adventures in food.

This week I was honored when Julie invited me to be a guest blogger on her site. Be sure to check out my post at Julie's Meltingpot on how to make these pistachio meringue cookies.

Thursday, May 12, 2011

I'm trying out some new packaging ideas for my cookies. I've created a new label and I think it goes well with this layered ribbon look.

Wednesday, May 11, 2011

Congratulations Christy and Oliver!

I just returned from a great weekend in Atlanta where I attended my cousin Christy's wedding. She did an amazing job at planning the event and creating all of the decorations. It could not have been a more perfect evening!

In keeping with the 1930's Georgia state fair theme of the wedding, Christy and Oliver requested these cute chicken cookies decorated in red and teal, which were part of their color scheme.

The reception at dusk...

Congratulations to

Christy and Oliver!

Tuesday, May 10, 2011

More Roses...

I haven't decided yet where I'm going with this cookie design. I'd like to come up with a less fragile version so I can add it to my Etsy store. As of right now I don't think these royal icing roses would make it very far in a shipping box... but I still had fun creating it!

Wednesday, May 4, 2011

Inspiration in Unexpected Places

I designed these cookies back in October after I saw a decorative cabinet knob in a home improvement store. My grandmother later told me that she had the exact same ones on her kitchen cabinets years ago. Must be why I liked them so much!

Available at my Etsy Shop. 2 dozen for $36

Monday, May 2, 2011


It's so nice to have had a weekend of beautiful spring weather in New York. Although, a friend of mine was in Minnesota yesterday and said it was snowing there. But that's okay... Here's something to brighten up any snowy spring day:

The Spring Assortment is back. $38 for a set of 6 at SweetAmbs.