Shout out to Boston..

A few of the tasties at Faneuil Hall

If I had a choice I would eat sugary confections all day, alas my system needs more than eggs, flour, and sugar sugar sugar to survive. I balanced it with this: masala & spanakopita, he balanced it with bacon wrapped scallops.

Although it is not a favorite, I feel it would be a sin to travel to Boston without indulging in "their" Boston Cream Pie-and some lemon meringue pie, and 2 large mugs of hot chocolate heaven.

If/when I speak of "us" or "we"...this us the us/we.

Me and my travel-buddy/husband/muffin Nathan

little helpers....

I have 2 great loves in life: pastries, travel, France, cocktail dresses, great heels, great cheese, attractive men-even though I am married I can appreciate "art"-roadtrips, Chicago, the ballet, diamonds, and children. Yes it's a few more than 2 so lets just focus on the first and the last; pastries and children. When you mix the two together the result quite often looks like....

Roxanne, Mia, and Isabelle...the "little Chefs"

Butterfly in the sky...I can fly twice as high....

I am a bit competitive, I thrive on Rummikub, I dabble in scrabble, I dominate in volleyball (dominate is maybe a bit cocky, I am actually no good but I am loud! and wish I was good), and I love a challenge when food is involved. Sometimes I hear, "just do something nice" which is always fun because carte blanche with cake is a dream but I tend to wonder if what I create is what was wanted....other times clients have an idea in mind . This particular client wanted a cake to match a CoCaLo nursery design, challenge accepted.

Sweetness...

Winter is a Wonderland

Born and raised where you find, "the Greatest Snow on Earth" (Utah) I grew up loving everything about winter. I love skiing, ice sickles, watching my breath in warm puffs, I love snow when it has just fallen and is untouched and glistening in the moonlight, I love watching the deer make there way across the icy ground in search of rosehips, oh and I love cashmere. I love everything about winter except for the fact that I can't skate. I don't roller-skate, roller-blade, or ice-skate but I do love spectating! And I do love the idea for Mali's cake...side note Mali can and does skate.

I hate chocolate but I love Chocolate Cake....

Odd but true, I love pastries but hate chocolate! I would prefer Starbursts or Skittles over Belgian chocolate any day. I only like oreos about once a year and Godiva or Neuhaus don't tempt me in the least however, I love chocolate cake with a dark chocolate buttercream like this...

a few hints when making a cake:

1. when possible always let your batter sit at least 2 hrs. (overnight in the fridge is best) this will allow all the ingredients to fully combine and it will allow the gluten in the flour to settle from the mixing so the cake is fluffy.

2. always use parchment on the bottom of your cake pans, never use food sprays. Food sprays add a funny taste and the results aren't always as you hoped. Instead cut out parchment to fit only the bottom of the pan. spray the food spray on the bottom of the pan and use it as a "glue" to hold the paper. Now pour in batter. When the cake is done and cooled, cut around the edges with a sharp knife and turn over onto a plate and peel parchment off the bottom. Voila perfect results every time..no need for patch up jobs because your cake stuck to the pan.

Birthdays

Don't get me wrong I love reptiles and snakes, beetles and bugs, trucks and dragons. I even grew up in a house with a 6" iguana as a pet and a little brother :) I love making cakes for little boys but not nearly as much as I love making cakes for little girls because I can do this...

pearly monograms and sweet little dots

Chocolate Marshmallows

After returning from the baking bliss in Utah I started on my own holiday baking here in MD, this always includes chocolate marshmallows. I don't like chocolate, and I am not in love with marshmallows but for some reason I think this combination is sheer delight.

There are many recipes out there, some have marshmallow cream others gelatin, I prefer those with gelatin because are a bit stiffer and they have a longer shelf life. The secret to the marshmallow not sticking is to place parchment in the bottom of your elected pan and then sift in a light layer of a 1:1 mixture of cornstarch and confectioners sugar. The cornstarch absorbs the moisture and the sugar counteracts the chalky texture of the starch. For the chocolate mallows I also add an equal part of dark cocoa powder. Top the mallow with a light dusting of the same mixture and pop them straight into the freezer until you are ready to cut them. (they can stay frozen for weeks and will never get stiff due to the gelatin). After cutting them toss them in the 1:1:1 mixture

tap of excess powder, and they are ready for a party.

Christmas Baking

I join with almost everyone this holiday season as I honor the time old traditions of my family. Some families light the menorah, some set up nativities, others adorn theirhouses in lights and blow-up snow globes, my family (this will come as a shock!) bakes. Just after Thanksgiving I headed out west to prepare for the upcoming Christmas holiday and I had a glorious weekend baking with my mom.

as people stopped by to say hello, or borrow the usual cup of sugar (because my mother and I always have at least 25 lbs on hand) they were intoxicated by the smell of all the baking, the english toffee was a main offenders.

sometimes at home we run out of space so we have to use unconventional cooling racks