Sunday, May 29, 2011
Friday, May 27, 2011
Tuesday, May 24, 2011
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. http://www.sawmoulding.com/
Sunday, May 15, 2011
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.
Saturday, May 14, 2011
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
Wednesday, May 11, 2011
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...
Tuesday, May 10, 2011
Wednesday, May 4, 2011
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
The Spring Assortment is back. $38 for a set of 6 at SweetAmbs.