Bought a new Blackberry case. It's fun - see?
Friday, May 8, 2009
Sunday, April 19, 2009
J's cousin's 80's themed Stag and Doe. Yeah I'm hot. Note the elegantly teased bangs, and the matching lipstick and one piece rayon jumpsuit. Oh yeah.
So this is what I've been doing when I'm not totally Rocking Out Pat Benetar Style..... Easter chicks and eggs, inspired by Bakerella.
Quite possibly the cutest things I've ever made.
"we are young... heartache to heartache...."
Thursday, April 16, 2009
(and you too Annie)
I know there have been no updates in, well.... a LONG time. But with the demands of work, spousal family gatherings (15 adults, 2 babies, 3 dogs, 5 cats and a partridge in a pear tree. No kidding, there really was one there!) and being sick, the blogging has taken a major backseat.
But never fear! This weekend there are hours upon hours in which to blog and share.
Thursday, March 26, 2009
I used to bake cupcakes for people. I had a nice little business going. Then it stopped when the city changed food production bylaws. So now it's all just a fond memory. I still bake for people, but only the ones I really really like.
Here's my favorite vanilla cupcake recipe, courtesy of Billy Reece from Billy's Bakery in NYC.
Makes about 30 cupcakes.
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract (Use good quality organic vanilla if you can find it... it makes a huge difference in flavour)
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Icing - I prefer the vanilla / vanilla combo. If you like, substitute one half cup of Dutch cocoa powder for the icing sugar in the following recipe.
Makes enough for 30 cupcakes .
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.