tag:blogger.com,1999:blog-19544398158534763092024-02-18T19:18:21.769-08:00OMG, SAMMICHESThis is actually not so much about sammiches.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-1954439815853476309.post-57255974647375184242011-07-29T14:12:00.000-07:002011-07-29T14:14:40.755-07:00While I was out... Pt. 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgcK6ikMydUa5g1rTMpQBMTxi0G8VrzES45CziwuY-J0x1YZFOvErtSadDYnRh2Mw1P3nNHPpD4P3cBFTI5lHRgPmPjtbJAwfWgQ6SOLwqYpGX2ZD39QctvZdJ4gOG0Kxzzbav6EOHLOi/s1600/done.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgcK6ikMydUa5g1rTMpQBMTxi0G8VrzES45CziwuY-J0x1YZFOvErtSadDYnRh2Mw1P3nNHPpD4P3cBFTI5lHRgPmPjtbJAwfWgQ6SOLwqYpGX2ZD39QctvZdJ4gOG0Kxzzbav6EOHLOi/s400/done.jpg" alt="" id="BLOGGER_PHOTO_ID_5634885420045722658" border="0" /></a><br />Hey guys what's up? I've been busy working on this giant cross stitch for the last 3 months, so I haven't done anything else. I also baked a wedding cake. I'll tell you more about that next week.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com2tag:blogger.com,1999:blog-1954439815853476309.post-84489967841681240982011-05-02T11:13:00.000-07:002011-05-02T11:15:58.057-07:00Cake Interior<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMixHU0RJ65TiUgjd798aPDDCnpdGxbeBq-UZfMvqnW1bsQGepHslKIoUSJoHJWTxaWIiTtmWh4X9jyxZYQzH8pvqF3wzAuwqx-7yFcMo6KOeUBt6vaA2FZC_xXwqnyZqXD7icXZO81mNa/s1600/interior2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMixHU0RJ65TiUgjd798aPDDCnpdGxbeBq-UZfMvqnW1bsQGepHslKIoUSJoHJWTxaWIiTtmWh4X9jyxZYQzH8pvqF3wzAuwqx-7yFcMo6KOeUBt6vaA2FZC_xXwqnyZqXD7icXZO81mNa/s400/interior2.jpg" alt="" id="BLOGGER_PHOTO_ID_5602183724623222978" border="0" /></a>These are borderline obscene.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VSHxMo7rP_HdgJRr9Ddk4seZiiVEg42n2EEMGjxAxc7LHqU9iQsXLix-NRHWwHKZe16riHStV6Og7KwOWwwjYCWC7YYOokUFNQibOY4n2HjvCs9hqBFEwvX9cB-B-OyoAA4gdwKvQHkk/s1600/interior.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VSHxMo7rP_HdgJRr9Ddk4seZiiVEg42n2EEMGjxAxc7LHqU9iQsXLix-NRHWwHKZe16riHStV6Og7KwOWwwjYCWC7YYOokUFNQibOY4n2HjvCs9hqBFEwvX9cB-B-OyoAA4gdwKvQHkk/s400/interior.jpg" alt="" id="BLOGGER_PHOTO_ID_5602183716508782242" border="0" /></a>Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-11639519233752529842011-05-02T07:14:00.000-07:002011-05-02T08:30:33.007-07:00Pennant Wedding Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMgNOyRxwQx0_xc-u8nGXsKj9L84mBk1XPurQex-kosqwuM2wncdlSQKRBcODJBvYzN2TckP6rhQmwjfmlgmePa0tQRHMPSqmswCtZWxVS35_e93kcQ5P87LBhkyIz7HxWztwbCkNNzVQ/s1600/cake3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMgNOyRxwQx0_xc-u8nGXsKj9L84mBk1XPurQex-kosqwuM2wncdlSQKRBcODJBvYzN2TckP6rhQmwjfmlgmePa0tQRHMPSqmswCtZWxVS35_e93kcQ5P87LBhkyIz7HxWztwbCkNNzVQ/s400/cake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5602123390856976066" border="0" /></a>Bunting!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U43f4UQjgSmmIAfhyphenhyphen4TDjlAXOC46H3_FRE8SASntLvRUzqTniaV_fe83N2iSw4i8EvgSm80BVCJQQVptjsfy5fnaX39LV3VnEag09sCQk6rx7W_iGw79FTW6BIgvUtVl14Wib8AJfZbk/s1600/cake2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U43f4UQjgSmmIAfhyphenhyphen4TDjlAXOC46H3_FRE8SASntLvRUzqTniaV_fe83N2iSw4i8EvgSm80BVCJQQVptjsfy5fnaX39LV3VnEag09sCQk6rx7W_iGw79FTW6BIgvUtVl14Wib8AJfZbk/s400/cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5602123382497052722" border="0" /></a>Union jacks!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5Jkw5lveZWjzeqallZesPbHgHD8ausjUTsKRQu_a2-TjiaS5If0L2NO9TBKFrIagr5tQyq6fakZwuYyoTsA-Qp_LgbNZcT0zHcBsxyyxzSzu3No95l5hjXtuX0BDBAZF-7DXW-IVYxbp/s1600/cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5Jkw5lveZWjzeqallZesPbHgHD8ausjUTsKRQu_a2-TjiaS5If0L2NO9TBKFrIagr5tQyq6fakZwuYyoTsA-Qp_LgbNZcT0zHcBsxyyxzSzu3No95l5hjXtuX0BDBAZF-7DXW-IVYxbp/s400/cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5602123376553690450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15szIjD1s8igXdkGVlnU_ClOhy09yzsQ-NIKN9VhYGpqHC7GUxijlMa07x6Hjn1nuIt8BBfipSvt0OK_iB9-kjk02dbKMR8wVsDKV7tiewX_wZp4HQXznBEjtJ_VPF9fibFsXRGN6N-Qz/s1600/cakedetail.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15szIjD1s8igXdkGVlnU_ClOhy09yzsQ-NIKN9VhYGpqHC7GUxijlMa07x6Hjn1nuIt8BBfipSvt0OK_iB9-kjk02dbKMR8wVsDKV7tiewX_wZp4HQXznBEjtJ_VPF9fibFsXRGN6N-Qz/s400/cakedetail.jpg" alt="" id="BLOGGER_PHOTO_ID_5602123367031259874" border="0" /></a><br />So much cake.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-12217215581072005442011-04-29T08:26:00.000-07:002011-04-29T09:03:12.399-07:00Royal Wedding Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KoGbRanPUIFhpc49ouSybFrpIxzHRwQWDLospz0nT_QkjhYUJOG0z0zaoxSZQKAv5WbBCPoZS-f9undpHbMsER54xpGZJIZcryg5kdiIgYy-pPjOdTs5SfSsUcszcyJR7byZ62oTQpk2/s1600/cake3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KoGbRanPUIFhpc49ouSybFrpIxzHRwQWDLospz0nT_QkjhYUJOG0z0zaoxSZQKAv5WbBCPoZS-f9undpHbMsER54xpGZJIZcryg5kdiIgYy-pPjOdTs5SfSsUcszcyJR7byZ62oTQpk2/s400/cake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5601028026003423362" border="0" /></a><br />Well hello! Did you all see two of my greatest loves- the British Monarchy and Old Money People doing Old Money Things combine this morning? I did. And while I was at it, I built a 4-tier wedding cake. First I filled it with homemade lemon curd.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2tj9AKJtfEdbHjM7Q_oNhZDySwKSXYsPFGrobqUR-Ncs7VIsVsEY6UGSFhRB-Z-vXFF5SKGFuH5l9vja3__gKf0Xbj86dOF82rS8ogYoC-YNboNTlABiPb6mNtNB6lFr3cqMmuXoEdIH/s1600/cake2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2tj9AKJtfEdbHjM7Q_oNhZDySwKSXYsPFGrobqUR-Ncs7VIsVsEY6UGSFhRB-Z-vXFF5SKGFuH5l9vja3__gKf0Xbj86dOF82rS8ogYoC-YNboNTlABiPb6mNtNB6lFr3cqMmuXoEdIH/s400/cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5601028017965435970" border="0" /></a>Then I topped it with homemade raspberry jam, laced with some Grand Mariner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BpfWw7sLHcYfYAP0wWU_jmGM8xkKnYxVeD87zJHtaHSA_ZyXmRUCF4GzAg-fjFj6ztoQBW0z1B5LcYbDRHLFWRdilK-XwUPdkOvLa5Ar6hyphenhyphen_Npqtr1E8YQ1KHl2kDblZUVZHry7f777p/s1600/frosting.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BpfWw7sLHcYfYAP0wWU_jmGM8xkKnYxVeD87zJHtaHSA_ZyXmRUCF4GzAg-fjFj6ztoQBW0z1B5LcYbDRHLFWRdilK-XwUPdkOvLa5Ar6hyphenhyphen_Npqtr1E8YQ1KHl2kDblZUVZHry7f777p/s400/frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5601027472421873762" border="0" /></a>Wondering what 19 sticks of butter looks like as swiss meringue buttercream? That's 28 egg whites, 7 cups of sugar, and 19 sticks of butter. And I used almost all of it.<br /><br />This is currently in my fridge: I was rushed and kind of distracted, I'll do better next time, promise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uSZYNUBmxBi73tSkj-X9OOg5UqY2I9mITQGZNsizpFcribZw05tZB3QBtsVCXMLNtNaUmYmLk6E6RE8RLA5l-gbgAvxK88FLS7JfsDfbTG_WzvvTzZVPS_8A2QeOqeiGDTTu4XuOTVvB/s1600/cake4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uSZYNUBmxBi73tSkj-X9OOg5UqY2I9mITQGZNsizpFcribZw05tZB3QBtsVCXMLNtNaUmYmLk6E6RE8RLA5l-gbgAvxK88FLS7JfsDfbTG_WzvvTzZVPS_8A2QeOqeiGDTTu4XuOTVvB/s400/cake4.jpg" alt="" id="BLOGGER_PHOTO_ID_5601028033112739906" border="0" /></a><br /><br />PS- Check back tomorrow, I'll have pictures up of the cake decorated and the inside. If it doesn't collapse.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com1tag:blogger.com,1999:blog-1954439815853476309.post-67742023097747026042011-04-28T10:15:00.000-07:002011-04-28T10:22:18.999-07:00Practice Cake Home Stretch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX35oit4lDv6ZPZUVhWofYHk5sGUpNbBKTurhglKNboaVzp-CeBnKOLoH582DU3sI_QgmiZ3LNMxByXvoPfLm7rEtoOP1EFcSzYmAVC2a6GcvxIvFJ2gnbmSmK6WoGGDTn4Qd3x8sMjsZ/s1600/butter.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX35oit4lDv6ZPZUVhWofYHk5sGUpNbBKTurhglKNboaVzp-CeBnKOLoH582DU3sI_QgmiZ3LNMxByXvoPfLm7rEtoOP1EFcSzYmAVC2a6GcvxIvFJ2gnbmSmK6WoGGDTn4Qd3x8sMjsZ/s400/butter.jpg" alt="" id="BLOGGER_PHOTO_ID_5600684488830770338" border="0" /></a><br />In case you wondered what 5 pounds of butter looks like, here it is. The butter is sitting out coming to room temperature, ready to get whipped up into 18 cups of swiss meringue buttercream this evening. My lace tablecloths are ironed. My Grandmother's Sepia Rose china has been set out. My boss has sharpened my wood cake dowel into a sort of cake-spear. Everything is set.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-56752634728520084452011-04-27T08:47:00.000-07:002011-04-27T08:54:39.643-07:00Wedding Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTKTH6qH1N7RlfIZR7p197ulPtxzQTnA8IbvX_-yAtSLHvk4pndQ4Q35gxNkiHfsR5E7CtLT46eH8InP-rpsGhVhQQ5BbtS8zBkwegDeG_49iwD6qeVlPxoMaNHQZ-QjSraHue1wR9s0P/s1600/menu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 178px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTKTH6qH1N7RlfIZR7p197ulPtxzQTnA8IbvX_-yAtSLHvk4pndQ4Q35gxNkiHfsR5E7CtLT46eH8InP-rpsGhVhQQ5BbtS8zBkwegDeG_49iwD6qeVlPxoMaNHQZ-QjSraHue1wR9s0P/s400/menu.jpg" alt="" id="BLOGGER_PHOTO_ID_5600291568827919074" border="0" /></a>That is all.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com1tag:blogger.com,1999:blog-1954439815853476309.post-42160351106161360312011-04-26T12:32:00.000-07:002011-04-26T13:18:32.402-07:00Measuring Cups, Bowls, Lack of Self-Control<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKW0fl4sHXJ7O-PdNmZRPuQ0H3YoCjR2i-k8Wp4oB8W7AVYpY7hkuXlFRo3RFwgUoCgrsmq2niXxq5Crq_TU9ACH9OZ819aNt0ZJrVInzXjVeuysxiF9Pd0GxY5KzuTC-ZgueSqY9E-vBX/s1600/cups.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKW0fl4sHXJ7O-PdNmZRPuQ0H3YoCjR2i-k8Wp4oB8W7AVYpY7hkuXlFRo3RFwgUoCgrsmq2niXxq5Crq_TU9ACH9OZ819aNt0ZJrVInzXjVeuysxiF9Pd0GxY5KzuTC-ZgueSqY9E-vBX/s400/cups.JPG" alt="" id="BLOGGER_PHOTO_ID_5599978577393932706" border="0" /></a>This morning when I got an email for 25% off at Macys.com (coupon code: MACYSFF), I thought, "Oh, maybe I can use this for good and not evil?" and then ten minutes later almost bought a $250 countertop convection oven.<br /><br />Then this afternoon I remembered that I need new measuring cups, because I have been snapping the handles off of mine for the past 27 years, and have gone through the following: 1 stainless steel set, 1 heart-shaped red set, 1 white plastic set, 1 pink plastic set, 1 blue plastic set, and 1 Kitchen Aid set. The only things I have that measure and I haven't destroyed are my <a href="http://www.amazon.com/Mario-Batali-5-Piece-Measuring-Creme/dp/B000AOD10M">Mario Batali Measuring Prep Bowl set in creme</a>, which I love but they are not good for scooping.<br /><br />I decided that I probably wouldn't break the <a href="http://www.amazon.com/All-Clad-Stainless-Measuring-Cup-Set/dp/B0001ACKWU/ref=sr_1_45?s=kitchen&ie=UTF8&qid=1303845304&sr=1-45">All-Clad set</a>, but $50 for measuring cups? So I found these <a href="http://www1.macys.com/catalog/product/index.ognc?ID=559224&PseudoCat=se-xx-xx-xx.esn_results">Anolon ones</a> that don't have handles so I can't snap them off. Also they come in grey, the best color for kitchen things to come in, after cream (creme). And then Macy's suggested I might like to buy this set of <a href="http://www1.macys.com/catalog/product/index.ognc?ID=252333&CategoryID=29757">Martha Stewart Bowls</a>:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRabfj1z9ceiayeBaGh9DuVJg2JDmKLWEqx5lbbju9ETF3UK9yJAn29280cp_YHOM5zKCLAjjpn9n6xlbL0fypQE8ricLbHHjHoHZ5gYQ1zi02aDQ3a0lxb2z7Q_NlrkK3EDh80YsxJMn9/s1600/bowls.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 388px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRabfj1z9ceiayeBaGh9DuVJg2JDmKLWEqx5lbbju9ETF3UK9yJAn29280cp_YHOM5zKCLAjjpn9n6xlbL0fypQE8ricLbHHjHoHZ5gYQ1zi02aDQ3a0lxb2z7Q_NlrkK3EDh80YsxJMn9/s400/bowls.JPG" alt="" id="BLOGGER_PHOTO_ID_5599978520134331106" border="0" /></a>So I did. I can serve things out of these, and my chips bowl situation is kind of sad right now.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-9972704248885633542011-04-25T14:28:00.000-07:002011-04-25T14:51:53.771-07:00Practice Wedding Cake: The Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JjBt1MjhC4Zb62nxMTMo77Ee7OqQ22jiMVp5JdupHshpcgbISqPGtx6U5WkDQB36lIpEiO2DbLGpDDxm7XXuKAkqY74yHmJKqmKPQBj5vCxVdhCfub9DOjncr6lXHUjlOyilzmsVx3jt/s1600/cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JjBt1MjhC4Zb62nxMTMo77Ee7OqQ22jiMVp5JdupHshpcgbISqPGtx6U5WkDQB36lIpEiO2DbLGpDDxm7XXuKAkqY74yHmJKqmKPQBj5vCxVdhCfub9DOjncr6lXHUjlOyilzmsVx3jt/s400/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5599636738988442578" border="0" /></a><br />Hey you guys! Do you know what's way harder than you might think it would be? Baking 32 cups of vanilla buttermilk cake batter into actual cakes. I used a modified version of <a href="http://www.marthastewart.com/255730/rachels-red-velvet-cake">this recipe</a>, which is my go-to red velvet (with added cocoa) and makes the lightest, fluffiest, moist-est cake. It also caused two entire days of cake drama.<br /><br />Cake trial #1:<br /><br />What I tried: Filling my 12", 10", 8" and 6" pans with batter according to Wilton's recommended cake-baking chart. I also wrapped the pans with cake strips to try to ensure even baking.<br /><br />What happened: Cake bubbled over the sides, cake dripped from the top rack into the bottom cakes. Cake dripped from the bottom rack onto the oven floor, burned, filled my house with smoke and generally made me upset. The cakes baked totally unevenly, with sides, tops and bottoms all cooking wonky.<br /><br />What I learned: Put way less cake batter into the pans. My oven sucks.<br /><br />Cake trial #2:<br /><br />What I tried: Filling my 12", 10", 8" and 6" pans with way less batter. Putting only 2 pans into the oven at a time.<br /><br />What happened: Cakes still baked unevenly. Way too little batter in the pans.<br /><br />What I learned: My oven still sucks. I should Google this.<br /><br />Cake Trial #3 and #4: <br /><br />What I tried: Filling my 12", 10", 8" and 6" pans with the perfect amount of batter. Putting only 1 pan into the oven at a time. Use a <a href="http://www.wilton.com/store/site/product.cfm?id=3E30ACBE-475A-BAC0-505CDCE7A4EA25E5">heating core</a> on the 12" and 10" cakes, stolen from the inside of my <a href="http://www.amazon.com/Wilton-Stand-Up-Cuddly-Bear-Pan/dp/tags-on-product/B0000DDVXT">bear-shaped cake pan</a>.<br /><br />What happened: Moderate success. the 12" and 8" cakes baked perfectly. The 10" and 6" baked wonky no matter what I tried.<br /><br />What I learned: Use a heating core on 12" cakes. Also, use all your fail cake scraps to fill in the holes in your final cakes.<br /><br />So anyway, the cakes are now happily sitting in my office's freezer so they can stay fresh until Thursday night/ Friday morning, when I try to frost and assemble this beast. I am considering sleep-deprived liveblogging the process.<br /><br />In other news: The Union Jack Cake Topper is complete:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRtSoZ1HHPHI_8qluhXNlk0YBAJ7CRtNNarUi5eSPDxLg0FhfT5kd8_HRmf60dQ2obCdtxUEnIhRPYnbdZp7_qfFQX5jc7FCA5SX-xh4FXB4Q_7ZSxOZyoPgo7Y7wGBmVfed3gBzjuNjz/s1600/210784_785689514951_20001412_39603686_7998836_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRtSoZ1HHPHI_8qluhXNlk0YBAJ7CRtNNarUi5eSPDxLg0FhfT5kd8_HRmf60dQ2obCdtxUEnIhRPYnbdZp7_qfFQX5jc7FCA5SX-xh4FXB4Q_7ZSxOZyoPgo7Y7wGBmVfed3gBzjuNjz/s400/210784_785689514951_20001412_39603686_7998836_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5599636657154392466" border="0" /></a><br />Cute.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-21438061848635367932011-04-21T12:52:00.000-07:002011-04-21T14:49:57.957-07:00Today Things!<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/h4Vxt0Jy8LQ" frameborder="0" allowfullscreen></iframe><br /><br />Today it is Josie Bear's birthday. She is 3 years old, and has enjoyed a day of coming to work with me, snarfing down a rawhide and napping before a trip to the Dog Store and the Dog Park. Above is a video of 15 week old Josie. Happy Birthday, Love.<br /><br />IN OTHER NEWS: Lady Jane is now on Netflix instant. ZOMG. You should go watch it now because:<br /><br /><a href="http://en.wikipedia.org/wiki/Lady_Jane_Grey">this.</a><br /><br />and also:<br /><br /><iframe title="YouTube video player" src="http://www.youtube.com/embed/2yd8X2EnajU" allowfullscreen="" width="640" frameborder="0" height="390"></iframe><br /><br />One more thing:<br /><br />In the fliers at Jo Ann Fabrics, there is a coupon for 25% off your entire non-sale purchase today through Saturday. Which is awesome if you're going there every other day for wedding cake baking supplies.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-80702900984830993272011-04-19T13:02:00.001-07:002011-04-19T13:17:06.630-07:00Wedding Cake Math<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlzmgkiWFo1T_12E-9ifJd1DMf_lsGacYLIlrl1U2fQcnYpxZoq3jnia7jVuMU6wRjknAF974TsshCyRIyGioOjXfcubhLv6Dm8BOoehRMx1wBOhtdRjhx8d55C522a6h57hSpaMWp49-/s1600/cake.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlzmgkiWFo1T_12E-9ifJd1DMf_lsGacYLIlrl1U2fQcnYpxZoq3jnia7jVuMU6wRjknAF974TsshCyRIyGioOjXfcubhLv6Dm8BOoehRMx1wBOhtdRjhx8d55C522a6h57hSpaMWp49-/s400/cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5597390906231604674" border="0" /></a><span style="font-size:78%;">(Just another cake I have baked.)<br /></span></div><br />There is so much cake math to do. How many cups of batter go in each pan? How much butter do you need? (Answer: So much butter) <br /><br />For my practice wedding cake, I will need the following:<br /><br />26 1/4 cups of sugar<br />35 eggs<br />21 sticks of butter<br />19 cups of flour<br />11 1/4 cups of oil<br />7 1/2 tsps of vinegar<br />7 1/2 cups of buttermilk<br />3 1/4 cups of lemon juice<br />2 bags of frozen raspberries<br />20 tsp vanilla extract<br /><br />Oh, boy.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-64633786720881483442011-04-16T13:45:00.001-07:002011-04-16T13:54:26.457-07:00Wedding Cake Bunting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FxUzhPWULLxkBOBK1lyoATKeJqlVaSKVYS4VGO6oG0VZov2MmF2n8lIXSzEL9QUmbLVShPkf50wIe8YutWN6TGGeSpjf_9BHxXcC-TiisIlkPbvqv2Dz43Mqm8P5JtuAUkE9t7gX4TBB/s1600/bunting1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FxUzhPWULLxkBOBK1lyoATKeJqlVaSKVYS4VGO6oG0VZov2MmF2n8lIXSzEL9QUmbLVShPkf50wIe8YutWN6TGGeSpjf_9BHxXcC-TiisIlkPbvqv2Dz43Mqm8P5JtuAUkE9t7gX4TBB/s400/bunting1.jpg" alt="" id="BLOGGER_PHOTO_ID_5596285489842987522" border="0" /></a>My practice wedding cake project is less than two weeks away- it'll be served at my Royal Wedding party (you should come!) like I am an actual crazy person. <br /><br />Since one of the main decorations at J&J's wedding is festive garden bunting, the cake will also be edged in tiny paper pennants. I chose slate blue, pink hearts, and yellow gingham scrapbooking paper for the practice cake, and glued the double-sided triangles on light pink cotton embroidery thread. Finally getting around to using my craft mat! Antique scissors, too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3YwyfgYmZ9itNbtNbR1ziS9wv5n_q8Dm5cjdmeENSA-mWqi60QLVkSCehXFMzUUlA99Z6lcEzvAjUNnAjuifBHIuPgYYmtwZFedWNNmdxI3zmxhZ6F1s48wSVBQgxLHuAftVAxoOR3Q/s1600/bunting2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3YwyfgYmZ9itNbtNbR1ziS9wv5n_q8Dm5cjdmeENSA-mWqi60QLVkSCehXFMzUUlA99Z6lcEzvAjUNnAjuifBHIuPgYYmtwZFedWNNmdxI3zmxhZ6F1s48wSVBQgxLHuAftVAxoOR3Q/s400/bunting2.jpg" alt="" id="BLOGGER_PHOTO_ID_5596285555234104050" border="0" /></a>Dark, cold and rainy in Chicago today, so you get dark and dreary rain pictures.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-86864780386929804962011-04-15T10:16:00.000-07:002011-04-15T11:54:27.930-07:00DIY Wedding Cake, take 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZXBVop67M7QKOJItrQEwH8omvZnmhdzzxoOjwJpovk1t_zTAjVZCa7f6JLDaBCxDt2ckGkHFEELm4Gb-1WCCJcBwid4ujmBV7lRO-7lE_vNKLofrRx7FDGB8ono754LMOCClrJwSiKw4/s1600/cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZXBVop67M7QKOJItrQEwH8omvZnmhdzzxoOjwJpovk1t_zTAjVZCa7f6JLDaBCxDt2ckGkHFEELm4Gb-1WCCJcBwid4ujmBV7lRO-7lE_vNKLofrRx7FDGB8ono754LMOCClrJwSiKw4/s400/cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5595860618835641810" border="0" /></a>Last night I attempted my first test run for the 4-tier cake I plan on tackling in July. For a wedding. Where I will be Maid of Honor. OK!<br /><br />This is an 8" white chocolate, filled with raspberry jam and lemon curd, and frosted with swiss vanilla buttercream. It would be the third tier. Not bad.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZq1BSHPHcPhonulcERm9dmnFE0ZH5AWism1p4uoYZ2LIHQSzY_96sOVpEhckzyqiVOw-f9sDBWwOXIewBrEoZn_vjjl8Gvqdnt97zYV33xnF6Z6EjRJZxJ9lEmTgrNwIRSX1XUivtAoMp/s1600/cake3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZq1BSHPHcPhonulcERm9dmnFE0ZH5AWism1p4uoYZ2LIHQSzY_96sOVpEhckzyqiVOw-f9sDBWwOXIewBrEoZn_vjjl8Gvqdnt97zYV33xnF6Z6EjRJZxJ9lEmTgrNwIRSX1XUivtAoMp/s400/cake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5595860800956036610" border="0" /></a>Things I learned:<br /><br />1.) Turntable. ZOMG. Do you have a turntable? You need one. Frosting goes on perfectly. Spin, spin, spin. Don't move your hand at all!<br /><br />2.) Cardboard rounds. Perfectly flush, to the edge frosting. Easily pick up cake and put it wherever you want. I am never baking anything ever again without cardboard rounds.<br /><br />3.) Straight edge pans. Do you have a set of those cheap, 8" or 9" standard pans that have a sloped edge, because the bottom is 8" but they go out to 9" and your cake is all wonky? Yes you do. Get straight edge, aluminum pans. You are welcome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4hIGOj1pbQdIe0sWocZ9IX22n2e0rqAclBgmd7R-3l1j-_fbJ06G1oodOYE3JtKF_wQ4ZBREtPs-lRBWBIWEdbDq8kvPWH3fMkUOiyA3WNLsBMPafdIiTfhpf0sf-_d3EiVIacjjC8wm/s1600/cake2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4hIGOj1pbQdIe0sWocZ9IX22n2e0rqAclBgmd7R-3l1j-_fbJ06G1oodOYE3JtKF_wQ4ZBREtPs-lRBWBIWEdbDq8kvPWH3fMkUOiyA3WNLsBMPafdIiTfhpf0sf-_d3EiVIacjjC8wm/s400/cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5595860694732340754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZXBVop67M7QKOJItrQEwH8omvZnmhdzzxoOjwJpovk1t_zTAjVZCa7f6JLDaBCxDt2ckGkHFEELm4Gb-1WCCJcBwid4ujmBV7lRO-7lE_vNKLofrRx7FDGB8ono754LMOCClrJwSiKw4/s1600/cake1.jpg"><br /></a>Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com5tag:blogger.com,1999:blog-1954439815853476309.post-3188115962467284272011-04-03T09:13:00.000-07:002011-04-03T09:57:06.529-07:00Goat's milk & Mexican vanilla pretzelbread pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzoU-KwW6h_RNjOnVWTpceMBMjPLEpYQWTGCY_uWi1UskEWLMkeXiN7antpqngaBtRZqR-QmHRHVQJC3Epc1i-91LC1xfh9DR_rE8POy9iIjvLGnBdLyQer0IfrVuKQTvojgKyYKkI8p_/s1600/2011-04-03_11-11-12_201.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzoU-KwW6h_RNjOnVWTpceMBMjPLEpYQWTGCY_uWi1UskEWLMkeXiN7antpqngaBtRZqR-QmHRHVQJC3Epc1i-91LC1xfh9DR_rE8POy9iIjvLGnBdLyQer0IfrVuKQTvojgKyYKkI8p_/s400/2011-04-03_11-11-12_201.jpg" alt="" id="BLOGGER_PHOTO_ID_5591391678694853778" border="0" /></a><br />I had forgotten to put some frozen pain au chocolat out to proof overnight, and it's still that kind of winter/spring cold and dreary where trotting down the street to pastry hunt isn't worth it, so breakfast options were slim this morning. My cell phone is programmed to give me a panic attack every time I received an e-mail, ( in case <a href="http://www.nextrestaurant.com/">Next Paris</a> tickets go on sale while I'm sleeping), so my brain was still thought-scrambly from interrupted REM when I stumbled into the kitchen. There was a bag of pretzel rolls, a large quantity of broccoli, 6-8 zested lemons, and half a carton of goat's milk left over from last weekend's batch of cajeta frosting.<br /><br />This is what I came up with:<br /><br />Goat's milk & Mexican vanilla pretzelbread pudding:<br /><br />4 large pretzel rolls<br />4 eggs<br />1 cup goat's milk<br />1/2 cup vanilla soymilk<br />2 tsp mexican vanilla<br />1/4 cup packed brown sugar<br /><br />Preheat oven to 350. Cut pretzel rolls into 1" cubes. Beat all remaining ingredients Spray baking dish with nonstick spray. Briefly soak cubes in egg mixture then pour into the baking dish. Bake 25-30 min.<br /><br />Mmm, yay. The goat's milk and eggs formed a nice custard, the pretzel crust added a nice contrast with the bite of <a href="http://en.wikipedia.org/wiki/Lye_roll">lye</a> and big chunks of salt.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-82306017371357734822011-03-29T08:54:00.000-07:002011-03-29T09:46:52.835-07:00El Bulli Hotel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8dzVoiAXLiFy-He1xHxNGTuPoG4DaqEzEl1pUbhlEh5r1qEf0k27O1pdZ_38TvfHSJNqe627p5k4zdaNvCSerselaQd8w9T4q1PEggvzV19Ee2amgi9nsfIO_26jza96nA6u5C1buiTw/s1600/elbulli2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8dzVoiAXLiFy-He1xHxNGTuPoG4DaqEzEl1pUbhlEh5r1qEf0k27O1pdZ_38TvfHSJNqe627p5k4zdaNvCSerselaQd8w9T4q1PEggvzV19Ee2amgi9nsfIO_26jza96nA6u5C1buiTw/s400/elbulli2.jpg" alt="" id="BLOGGER_PHOTO_ID_5589532074665603938" border="0" /></a>So, you are probably never going to eat at El Bulli. Me either. And this is as close as you're going to get. A half-hour taxi ride outside of Seville will bring you to the <a href="http://www.elbullihotel.com/">Hacienda Benazuza</a><span class="tl"></span> in<span style="font-weight: bold;"> </span>Sanlúcar la Mayor. This is a magical place filled with pristine citrus groves, canopied outdoor lounge beds, rows and rows of fountains- there were probably baby unicorns wandering the rows of olive trees, but I think I was too excited for dinner and may have missed them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJDSGzD1-m5TiFlKwPDwWRU2be72eayS-qfSOyLYkTaFmaP1O-fR0qKw9QpNlaas30dptMWg2VK1mTlbu67UTSLoCMuDgHXZX8zdlBhr1yYOUSB-sAkqZJen1Awsexeo1_2zBwhFem9vL/s1600/elbulli3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJDSGzD1-m5TiFlKwPDwWRU2be72eayS-qfSOyLYkTaFmaP1O-fR0qKw9QpNlaas30dptMWg2VK1mTlbu67UTSLoCMuDgHXZX8zdlBhr1yYOUSB-sAkqZJen1Awsexeo1_2zBwhFem9vL/s400/elbulli3.jpg" alt="" id="BLOGGER_PHOTO_ID_5589532410414273042" border="0" /></a>So, now you have tricked your family into driving 30 minutes outside of Seville to have a 16 course El Bulli's Greatest Hits tasting menu. And you have been explaining for the past four days to your father, who hates olives, that he will served an olive. You say that he has to eat the olive, because even though it is in an olive jar and looks like an olive, it is NOT an olive- it is a reverse spherified olive oil that has been brined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCHY_hB8DAiUvhImUSl-cSnf4BxyDW9ZNbjyi3eMbLErS1iAc_OQ43UCSZrPQQcYi0LyBYdbwWBfkuXI6XUm_TxaoT5WHIwIkr4R5RsR_0ayxpA1ZLgm0Q-H9-pbGA1FwZHYMIv-cf1Y4/s1600/elbulli4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCHY_hB8DAiUvhImUSl-cSnf4BxyDW9ZNbjyi3eMbLErS1iAc_OQ43UCSZrPQQcYi0LyBYdbwWBfkuXI6XUm_TxaoT5WHIwIkr4R5RsR_0ayxpA1ZLgm0Q-H9-pbGA1FwZHYMIv-cf1Y4/s400/elbulli4.jpg" alt="" id="BLOGGER_PHOTO_ID_5589534347444830594" border="0" /></a>He, of course, tries passing on the olive. And then you have 16 of the best courses of food and mind tricks that you have ever had- Quicoguaca. Mimetic peanuts. Deconstructed omelette potatoes. "Ajo blanco" with prawns, ceps, and asparagus. Tuna ventresca with tuna mayonaise and jellied tomato. Mini quail in carrot pickle. Rabbit shoulder in "salmorejo" sauce with mango puree and marscapone cheese. All ending with a frozen English bread pudding that practically evaporates before your eyes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuFOSV23Ua7PzTIJXIZe-gVPfdlN3htbbS45A21tRtMbAXTB8_N21s00u_MFS3qev8UTbfQW6SCA7o69gw5D4qver57-to_xXurAfZ95Z3x_OnGc1wSKhW0a3DpPkBAkJxL_gdgJbLg7F/s1600/elbulli1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuFOSV23Ua7PzTIJXIZe-gVPfdlN3htbbS45A21tRtMbAXTB8_N21s00u_MFS3qev8UTbfQW6SCA7o69gw5D4qver57-to_xXurAfZ95Z3x_OnGc1wSKhW0a3DpPkBAkJxL_gdgJbLg7F/s400/elbulli1.jpg" alt="" id="BLOGGER_PHOTO_ID_5589531927657742722" border="0" /></a>Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-70618720715121736212011-03-28T19:24:00.000-07:002011-03-28T19:53:39.467-07:00While I was out...<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRrlHLtgk-naLRDAlWeQON55NGn7JwQFWtfAyI233gmk3Zj4C42XrCh1dGvqc_HiWvxqxN3M4zEgMt7Qw20U-F1mosqeUwCrIO48s_6upbFxgpPqxokZPtoQzENClldLtPH4q1adQNeXN/s1600/37740_674024427681_20001412_38074835_4521325_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRrlHLtgk-naLRDAlWeQON55NGn7JwQFWtfAyI233gmk3Zj4C42XrCh1dGvqc_HiWvxqxN3M4zEgMt7Qw20U-F1mosqeUwCrIO48s_6upbFxgpPqxokZPtoQzENClldLtPH4q1adQNeXN/s400/37740_674024427681_20001412_38074835_4521325_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5589327667622498098" border="0" /></a><span style="font-size:85%;">RIP- Holiday Sprinkle Collection.<br /></span></div><br />Oh, we have so much to catch up on, friends.<br /><br />Some things that you may have missed: Cereal Cakes (and why you shouldn't make one). Mastering the two-person souffle. Baking a Cherpumple (you can hardly tell there are 3 pies inside that cake!) Dinner at the El Bulli hotel in Spain. Coca-Cola ravioli (just as disgusting as it sounds!) Finding out you used to date a social media billionaire (and how to drink away the last of your megayacht dreams). The Cottontail: egg white, gin, Cointreau, peach bitters- shake. My dinner at Alinea (or how I terrified Grant Achatz). The Dateline: Diet Dr. Pepper, whiskey, amaretto, bitters. Olive Oil Macarons. How much jamon is too much jamon? (not a thing). A brief obsession with no-knead bread, and how I managed to overcome my borderline-insane sprinkle hoarding.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-34614910086951915002011-03-28T15:01:00.000-07:002011-03-28T15:07:07.030-07:00OMFG, OMG is Back<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEmT4KnETv7xPWzgbKdjRK2Ije-MEujy4O6FeLyVB3aa6oMeMyOBPQbcephQtSYlylLIvzhexjYh0YpyPlf1KMtug8xgHkM0sI0IwJIPd_gywswRBMweyGqbkk_XJsuc2YDrMPgivb0z8/s1600/189402_731936790841_20001412_39472050_5729841_n.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEmT4KnETv7xPWzgbKdjRK2Ije-MEujy4O6FeLyVB3aa6oMeMyOBPQbcephQtSYlylLIvzhexjYh0YpyPlf1KMtug8xgHkM0sI0IwJIPd_gywswRBMweyGqbkk_XJsuc2YDrMPgivb0z8/s400/189402_731936790841_20001412_39472050_5729841_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5589254629745557042" border="0" /></a>Hello nobody that reads my blog. I am going to bake a giant wedding cake, so I am back and will be blogging about it. Because people LOVE reading about silly 20-somethings who decide they are able to bake wedding cakes on their own.<br /><br />See above? That is the liquors that are going in the cake. They need to age for 3 months. There is homemade limoncello, and homemade raspberry liquor, and earl grey creme infused gin. Recipes and details coming soon. (Like how do you make the best limoncello? Hint: LIMES).<br /><br />Hugs.<br /><br />BBeccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com2tag:blogger.com,1999:blog-1954439815853476309.post-83903699818837595412010-02-14T07:59:00.000-08:002010-02-16T13:24:52.844-08:00Oeufs Cocotte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuPnZZQozEEx9ypYbkOADFH_UuEKBNy_ejstQb9fDMjY120PNjEcTlpzbFBfBgI6bL2wfyrSFGqOaMcNtmhc4sZdhwJMvC7OK6s-sMEjB75K-vBzjyeIGQsvkipwnYbgjYZueTU691VeD/s1600-h/eggs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuPnZZQozEEx9ypYbkOADFH_UuEKBNy_ejstQb9fDMjY120PNjEcTlpzbFBfBgI6bL2wfyrSFGqOaMcNtmhc4sZdhwJMvC7OK6s-sMEjB75K-vBzjyeIGQsvkipwnYbgjYZueTU691VeD/s400/eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5438129954152266898" border="0" /></a>Easy easy French breakfast. I mean, really easy. It takes about 1 minute to make these eggs. Delicious creamy eggs and toast points, and "microgreen" herbs. The herbs I just started growing in a little pot on my kitchen window- they are baby chives and baby basil sprouts and were surprisingly flavorful. Sorry for stunting your growth, baby sprouts.<br /><br />Oeufs Cocotte (serves 1, multiply accordingly):<br />1 egg<br />2 tablespoons crème fraîche<br />salt and pepper<br /><br />Preheat oven to 425. Spray ramekin with cooking spray. Add 1 tablespoon crème fraîche. Add egg. Add additional crème fraîche and sprinkle with salt and peper. Bake in oven, about 10 minutes or until slightly set and serve with toast.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com5tag:blogger.com,1999:blog-1954439815853476309.post-87116746719939955982010-02-12T07:51:00.000-08:002010-02-12T08:00:29.729-08:00White Russian Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OkRJeHI-LfLgMjJuPNURPRhT4APMk23J_yAZc21F1tNZ3g1EyHnhZCQV5FDCdWV6ukuPrJz2wskXS_tpjuPjfa5O7KjJUgbMrFm5LiAeZbo15u9iqQes8e3frl_HEenHKF02ZkJdoYpc/s1600-h/wrmacarons.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OkRJeHI-LfLgMjJuPNURPRhT4APMk23J_yAZc21F1tNZ3g1EyHnhZCQV5FDCdWV6ukuPrJz2wskXS_tpjuPjfa5O7KjJUgbMrFm5LiAeZbo15u9iqQes8e3frl_HEenHKF02ZkJdoYpc/s400/wrmacarons.jpg" alt="" id="BLOGGER_PHOTO_ID_5437385235700234098" border="0" /></a>I know. Macarons, again. Sorry. These are some White Russian flavored ones I made last weekend. They've got light coffee flavored shells, thanks to a bit of instant coffee, and a white chocolate ganache with a little Kahlua and more instant coffee.<br /><br /><span style="font-size: 85%;"><span style="font-weight: bold;">White Russian Ganache</span><br /><br />227 g white chocolate<br />100 g cream<br />20g butter<br />2 tablespoons Kahula<br />1 teaspoon instant coffee<br />1 teaspoon water<br /><br />Mix water with instant coffee till dissolved and set aside. Melt chocolate with cream, add butter and liquids. Mix till smooth. Pour onto cookie sheet covered with plastic wrap, fold wrap over making a little package and cool in fridge till set, about 24 hours.<br /></span> <p style="font-weight: bold;"><span style="font-size: 85%;">TPT (tant pour tant)</span></p> <p><span style="font-size: 85%;">200 grams ground almonds<br />200 grams confectioner’s sugar</span></p> <p><span style="font-size: 85%;">Mix together. Sift. Let sit out overnight to dry out.</span></p> <p><span style="font-size: 85%;"><span style="font-weight: bold;">Coffee Macarons</span><br /></span> </p><span style="font-size: 85%;"> Batch A:<br /></span> <p><span style="font-size: 85%;"> 400 grams TPT<br />75 grams fresh egg whites<br />1 tsp coffee extract<br /></span> </p> <p><span style="font-size: 85%;">Batch B:</span></p><span style="font-size: 85%;">200 grams sugar<br />50 grams water<br />1 tsp glucose<br />75 egg whites</span><p><span style="font-size: 85%;">Batch A: Mix all together in a large bowl to form a thick past.</span></p> <p><span style="font-size: 85%;">Batch B: Add sugar, water and glucose to pan. Heat without stirring till it reaches 118 C. In the meantime, whip egg whites to stiff peaks. Slowly pour syrup into the egg whites. Fold together, slowly at first to incorporate, then beat violently a couple times until you've reached the proper consistancy.<br /></span> </p><span style="font-size: 85%;"> Pipe and bake at 300 F for about 10-15 minutes. Fill and let age about 2 days in the fridge before eating.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapX2VukXT_zIgj24GjihJ5CE5_7tKrE7dfAD466o9ZWjGhEg3nnIZEnY4fRR9HpDUjoKUn4SHI1qrOzoXwSizaiBzJVlnqQYrMHq9M4Bh21nnitk-MyolSdr1TtEphqKpFv8KInMcZWvB/s1600-h/macarons2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapX2VukXT_zIgj24GjihJ5CE5_7tKrE7dfAD466o9ZWjGhEg3nnIZEnY4fRR9HpDUjoKUn4SHI1qrOzoXwSizaiBzJVlnqQYrMHq9M4Bh21nnitk-MyolSdr1TtEphqKpFv8KInMcZWvB/s400/macarons2.jpg" alt="" id="BLOGGER_PHOTO_ID_5437385585803889682" border="0" /></a>Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com1tag:blogger.com,1999:blog-1954439815853476309.post-13028934341787837262010-02-05T06:26:00.001-08:002010-02-05T07:38:24.369-08:00Macaron tips and tricks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8sCHvXfDpTjKcr8fyUp25G2AVFg6b8f-v1sLrM3xAdJqLD48YW1_klInKaazUUscIU9MnvZVh09yIFXDXKbd23FINMCbMrgxiucXR_r8rLHme_31tHlDLYpTdvTM6Y7l9fIIMWU8C1RQ/s1600-h/macaron1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8sCHvXfDpTjKcr8fyUp25G2AVFg6b8f-v1sLrM3xAdJqLD48YW1_klInKaazUUscIU9MnvZVh09yIFXDXKbd23FINMCbMrgxiucXR_r8rLHme_31tHlDLYpTdvTM6Y7l9fIIMWU8C1RQ/s400/macaron1.jpg" alt="" id="BLOGGER_PHOTO_ID_5434766810592482818" border="0" /></a>1.) The Italian meringue method to make macarons is the way to go. This way, you can flavor the shells in the sugar syrup.<br /><br />2.) To make uniform macarons, buy a couple of half-tray cookie sheets and make yourself a template with parchment paper and a sharpie. Place a second piece of parchment over the template on the sheet, then when you're done piping, carefully slide the template off. Repeat.<br /><br />3.) Convection ovens cook everything perfectly. If you don't have one, things are gonna get screwed up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tALvkXti1_p70vmfK45VkKG6fWS8G09wYYh2WoWmWvm2FuCoK1fMCNb_zyAnaV0xt-IaeOwWjUv0Xyaw-ehvtfWnYAXqsDO0T0hTI3K5FnkPqOwPltxGweb8j5foCaj8Bg8BJM97913X/s1600-h/macaron2JPG.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tALvkXti1_p70vmfK45VkKG6fWS8G09wYYh2WoWmWvm2FuCoK1fMCNb_zyAnaV0xt-IaeOwWjUv0Xyaw-ehvtfWnYAXqsDO0T0hTI3K5FnkPqOwPltxGweb8j5foCaj8Bg8BJM97913X/s400/macaron2JPG.jpg" alt="" id="BLOGGER_PHOTO_ID_5434766819618303138" border="0" /></a>4.) Chocolate espresso ganache is delicious.<br /><br />These are coffee macarons with chocolate espresso ganache. I made them in pastry school. This weekend I'm going to try and tackle some white russian macarons, with step-by-step photos, instructions and recipes.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Espresso Ganache</span><br /> <br />375 g milk chocolate<br />250 g cream<br />60g butter<br />1 tablespoon espresso<br />1 tablespoon of Invert sugar or glucose or honey<br /> <br />Melt chocolate with cream, add butter and invert sugar. Mix till smooth. Pour onto cookie sheet covered with plastic wrap, fold wrap over making a little package and cool in fridge.<br /></span> <p style="font-weight: bold;"><span style="font-size:85%;">TPT (tant pour tant)</span></p> <p><span style="font-size:85%;">200 grams ground almonds<br /> 200 grams confectioner’s sugar</span></p> <p><span style="font-size:85%;">Mix together. Sift. Let sit out overnight to dry out.</span></p> <p><span style="font-size:85%;"><span style="font-weight: bold;">Coffee Macarons</span><br /></span> </p><span style="font-size:85%;"> Batch A:<br /></span> <p><span style="font-size:85%;"> 400 grams TPT<br />75 grams fresh egg whites<br />2 tsp coffee extract<br /></span> </p> <p><span style="font-size:85%;">Batch B:</span></p><span style="font-size:85%;">200 grams sugar<br />50 grams water<br />1 tsp glucose<br />75 egg whites</span><p><span style="font-size:85%;">Batch A: Mix all together in a large bowl to form a thick past.</span></p> <p><span style="font-size:85%;">Batch B: Add sugar, water and glucose to pan. Heat without stirring till it reaches 118 C. In the meantime, whip egg whites to stiff peaks. Slowly pour syrup into the egg whites. Fold together, slowly at first to incorporate, then beat violently a couple times until you've reached the proper consistancy.<br /></span> </p><span style="font-size:85%;"> Pipe and bake at 300 F for about 10-15 minutes. Fill and let age about 2 days in the fridge before eating.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8sCHvXfDpTjKcr8fyUp25G2AVFg6b8f-v1sLrM3xAdJqLD48YW1_klInKaazUUscIU9MnvZVh09yIFXDXKbd23FINMCbMrgxiucXR_r8rLHme_31tHlDLYpTdvTM6Y7l9fIIMWU8C1RQ/s1600-h/macaron1.jpg"><br /></a>Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-74532172446638393382010-02-04T14:25:00.000-08:002010-02-04T14:53:00.315-08:00Opera Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2cMeIZ0tFPHkg_xJxsG6dOSMv5j7_54uzRb2ExRi1OKWRlJ4fUZZwQTJ46iRwVuIe_qIO1Tzwc7g5QOHC7qcWYNiCckbbUII4uhnQrkFS9sH92p94jnIbHRsN_AXWDhhu9omeDM4CVVv/s1600-h/IMG_0070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2cMeIZ0tFPHkg_xJxsG6dOSMv5j7_54uzRb2ExRi1OKWRlJ4fUZZwQTJ46iRwVuIe_qIO1Tzwc7g5QOHC7qcWYNiCckbbUII4uhnQrkFS9sH92p94jnIbHRsN_AXWDhhu9omeDM4CVVv/s400/IMG_0070.JPG" alt="" id="BLOGGER_PHOTO_ID_5434518678526100082" border="0" /></a><br />Usually I don't really like coffee flavored desserts. Almost ever pastry I made in class was coffee flavored. Now I love coffee flavored things. Like this Opera Cake. You've got 3 layers of Joconde (almond sponge cake) soaked in coffee syrup. You've got coffee flavored buttercream. You've got a layer of chocolate ganache. You've got the thin, perfect chocolate glaze. And on the bottom you've got a coat of dark chocolate. Delicious, even if it does take three days to make.<br /><br />Opera Cake was supposedly invented by the Patisserie <a href="http://www.dalloyau.fr/Anglais/histoire.html">Dalloyau</a>.<br /><br />For those that want to try it, there's a recipe <a href="http://www.epicurious.com/recipes/food/views/Opera-Cake-230481">here.</a> Also, you'll want to get a sheet of acetate to keep the top perfectly smooth and build the cake upside down.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-83940773318701785592010-01-21T06:17:00.000-08:002010-01-21T06:27:12.065-08:00ZAP! Éclairs.So for the past couple of days, I've been taking "Fundamentals of French Petite Fours" at the French Pastry School in Chicago. I wanted to hone my macaron skills- one of the Chefs worked with Pierre Herme. More on that later. In the meantime, this is why I'm never making tiny éclairs again:<br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3VK4vyQ_3Afu-Mpaysy3Obit8D57wRFlVy5-PG8UzcHteaXZ6kwYSQI-SOlIO7pF6GGn_qlibLDf1lpkz0cptKCNXXRuFYHdoWBMik9B1jxFe4DP7xpj2hhTLwFlEItqRcxvTEOaQrhi/s1600-h/eclairs4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3VK4vyQ_3Afu-Mpaysy3Obit8D57wRFlVy5-PG8UzcHteaXZ6kwYSQI-SOlIO7pF6GGn_qlibLDf1lpkz0cptKCNXXRuFYHdoWBMik9B1jxFe4DP7xpj2hhTLwFlEItqRcxvTEOaQrhi/s400/eclairs4.jpg" alt="" id="BLOGGER_PHOTO_ID_5429197435119909746" border="0" /></a>Pâte à Choux, piped in two inch pieces with egg wash and scored with a fork. Lookin' okay.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDFKML_puSMVOsWsmrU3YyZoxzd8REyFpfpK9Eu2gsErgmC-jVvpCk8IoD4axeDcnCZAW1T2QjtYj4XEc7KfSYTr6ECUZZTudlE0weizxtHbPU-cb1MktE8mz9lAfm6SiFIZi9Y-NkZ5J/s1600-h/eclairs2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDFKML_puSMVOsWsmrU3YyZoxzd8REyFpfpK9Eu2gsErgmC-jVvpCk8IoD4axeDcnCZAW1T2QjtYj4XEc7KfSYTr6ECUZZTudlE0weizxtHbPU-cb1MktE8mz9lAfm6SiFIZi9Y-NkZ5J/s400/eclairs2.jpg" alt="" id="BLOGGER_PHOTO_ID_5429197421104502642" border="0" /></a>The pastry tip we were given for filling these with pastry cream just put a big crater in the bottom of the pastry. Instead, let's focus on the fondant icing, which has been flavored with chocolate and has weird chemically properties that make it get all crusty-glazey on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z-hn5sqEPp_rhdmfmjaAt8ZLj9-R2fI5b9tuMo_CIM9jjuSD3SSKTy9QUyEHItWqw9BiiJCJx4jy7lUEOIkgacWsFDO8CaQ7NzeLFruNHrRqQwmu__rkHvPJpy4ySc38UP8ljMSl3kK1/s1600-h/eclairs3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z-hn5sqEPp_rhdmfmjaAt8ZLj9-R2fI5b9tuMo_CIM9jjuSD3SSKTy9QUyEHItWqw9BiiJCJx4jy7lUEOIkgacWsFDO8CaQ7NzeLFruNHrRqQwmu__rkHvPJpy4ySc38UP8ljMSl3kK1/s400/eclairs3.jpg" alt="" id="BLOGGER_PHOTO_ID_5429197433148304210" border="0" /></a><br />Oh, and two-inch éclairs? They are a pain in the ass to cover with fondant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3WHHEeUNcSYFYOZMpDqM5lGJXZglbx1rVw696FrSGJJ1VQ-2i4xYW4WPdYSskGfmY9I2VddqSDad0sBR-r12ObNEkmBoRbn9SChg3SXO8rYpsExvTUz1eq1uhdovUKKTj-8dLEd764Jd/s1600-h/eclairs1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3WHHEeUNcSYFYOZMpDqM5lGJXZglbx1rVw696FrSGJJ1VQ-2i4xYW4WPdYSskGfmY9I2VddqSDad0sBR-r12ObNEkmBoRbn9SChg3SXO8rYpsExvTUz1eq1uhdovUKKTj-8dLEd764Jd/s400/eclairs1.jpg" alt="" id="BLOGGER_PHOTO_ID_5429197412848435698" border="0" /></a>Sad-looking éclairs. At least my madelines, coconut roches and raspberry financiers looked better. More on that soon. Bonus fact: éclair is French for "lightning,"Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-65410686310485950852010-01-13T06:04:00.000-08:002010-01-13T06:43:32.256-08:00A few of my favorite things...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0Upx8pz0Yy7uS3D6-GrWNpZbm2TiJeW_DrWKMjinsAqhimiFdrzCA23UHRMkPX60OT4QyFxujahXQdeVVzZQw8GBKo_JsfojZiuUmgu6N0eVC154_d7XnMD2i3hw1_726AEvWEfqQutg/s1600-h/dinner3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0Upx8pz0Yy7uS3D6-GrWNpZbm2TiJeW_DrWKMjinsAqhimiFdrzCA23UHRMkPX60OT4QyFxujahXQdeVVzZQw8GBKo_JsfojZiuUmgu6N0eVC154_d7XnMD2i3hw1_726AEvWEfqQutg/s400/dinner3.jpg" alt="" id="BLOGGER_PHOTO_ID_5426225429969304434" border="0" /></a>Over the holidays, I got to enjoy a lot of my very favorite things. Shrimp cocktail for instance, I am a sucker for a good homemade shrimp cocktail with extra horseradish-y sauce. And a nice Old Fashioned doesn't hurt either.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ixmje0isdDDo02HvZ2Ntytznacig_fOEHonQNC-NHL8_MC3npUHUgB4sHDlNw0EhqbaOScTH0ZgG2NT6Wn3lTVLUdVY0NVtIZJcDUhAkDT_kYgQ0R-n9XNv4dkhJwWKttQ0uVei9u8Jv/s1600-h/dinner2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ixmje0isdDDo02HvZ2Ntytznacig_fOEHonQNC-NHL8_MC3npUHUgB4sHDlNw0EhqbaOScTH0ZgG2NT6Wn3lTVLUdVY0NVtIZJcDUhAkDT_kYgQ0R-n9XNv4dkhJwWKttQ0uVei9u8Jv/s400/dinner2.jpg" alt="" id="BLOGGER_PHOTO_ID_5426225426179270050" border="0" /></a>Best friends are also a great treat to have around the holidays. My puppy is best friends with this little basset hound, Ruby. They like to chew on each other's faces and then nap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNiHFVrsrgdqOf4HyJBdFqrciObMQ4hrZVyOFMwmrkMujYrNrKUgC5HtAdXf70qH-7Ws_Lnd6JL5_cVU3ulAtTvWV_UyqgovDmtWfKA8xelq8kDYn3qilcXbsPBDUDFm5XTmjr7Lkj9Bb/s1600-h/dinner4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNiHFVrsrgdqOf4HyJBdFqrciObMQ4hrZVyOFMwmrkMujYrNrKUgC5HtAdXf70qH-7Ws_Lnd6JL5_cVU3ulAtTvWV_UyqgovDmtWfKA8xelq8kDYn3qilcXbsPBDUDFm5XTmjr7Lkj9Bb/s400/dinner4.jpg" alt="" id="BLOGGER_PHOTO_ID_5426225437248314498" border="0" /></a>Butter. Butter is always a favorite thing. Here's me and my French Laundry cookbook- I tried to make my <a href="http://en.wikipedia.org/wiki/Beurre_monte">beurre monté</a> sauce exactly to the book's specifications, including posing with a handful of butter. I then poached lobster in the butter- you totally need to do this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBv2lhi2pixIFvb5VEtgHu9sn6UA63H43qmjzcPQfWIEdNtBbU8BTIH-h3aBZvQWOtzDSERZdcRxihHMoEqIQAO47zL5n-MR4I6wj0ZX4i-vZW2259jB5tURPKTNLAm61Netnu8FOd6I-/s1600-h/dinner1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBv2lhi2pixIFvb5VEtgHu9sn6UA63H43qmjzcPQfWIEdNtBbU8BTIH-h3aBZvQWOtzDSERZdcRxihHMoEqIQAO47zL5n-MR4I6wj0ZX4i-vZW2259jB5tURPKTNLAm61Netnu8FOd6I-/s400/dinner1.jpg" alt="" id="BLOGGER_PHOTO_ID_5426225418440368802" border="0" /></a>Finally, eating butter-poached lobster and filet mingon is good too. It's even better when I get to use my Grandmother's table linens, china, and my other fancy things that only get broken out for special occasions- champagne flutes, silver chargers, gold flatware- and a gorgeous floral arrangement given to me as a hostess gift. By candlelight.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-90102355529983333972010-01-12T08:16:00.000-08:002010-01-12T08:26:02.990-08:00Cheep Cheep Cheep!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobZp0WeQ2b9bLWjsj732sVrTwl-jbAdHVwRsPbXsh8lR9mZECoqD6Ri_dzHOmJm-ckiWjJ173900kMolH0yBw3SyjeqPM8igyPesrenfgQfG1srGjfvAAJzpKOKVwVATg9Co1GPkVmbHn/s1600-h/chickens1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobZp0WeQ2b9bLWjsj732sVrTwl-jbAdHVwRsPbXsh8lR9mZECoqD6Ri_dzHOmJm-ckiWjJ173900kMolH0yBw3SyjeqPM8igyPesrenfgQfG1srGjfvAAJzpKOKVwVATg9Co1GPkVmbHn/s400/chickens1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425888910850897186" border="0" /></a>This weekend I attended my first Fried Chicken Social. I brought cupcakes frosted to look like chickens- a rough copy of a Martha Stewart Cutest Cupcake contest winner. I frosted them with a Swiss cream cheese buttercream, and the cake is my favorite red velvet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzlaSJ9_PxoEo52cFqW5wClmGPFHrpCQgWPVKlcttlWPydy-fbXJa2ePG_mNyuAOvUFcZsqHBeELrchznpH89N7pn1M2SZZTX6Hk6Ue4UCwkUxUA9h_o8bN1jE2IMtDg8UAu8Jpyh43LK/s1600-h/chickens2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzlaSJ9_PxoEo52cFqW5wClmGPFHrpCQgWPVKlcttlWPydy-fbXJa2ePG_mNyuAOvUFcZsqHBeELrchznpH89N7pn1M2SZZTX6Hk6Ue4UCwkUxUA9h_o8bN1jE2IMtDg8UAu8Jpyh43LK/s400/chickens2.jpg" alt="" id="BLOGGER_PHOTO_ID_5425888917579558946" border="0" /></a>So many chickens!Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-47283731232756690232010-01-11T14:41:00.000-08:002010-01-11T14:56:01.646-08:00The Lady Grey Creme Cocktail<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYOhWzWuaGRH30jZqzpgX0xRSWi6L2p3jXXOLCvh8_8HnqVHIvFZPGIBElfKeJrLSPiV5XGAlge2wZTnpMrXrCPlXE4nktH0WhbjbTOXv6eny419tDklHeBAtVwZ6TtV9326xEJFrsXjt/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYOhWzWuaGRH30jZqzpgX0xRSWi6L2p3jXXOLCvh8_8HnqVHIvFZPGIBElfKeJrLSPiV5XGAlge2wZTnpMrXrCPlXE4nktH0WhbjbTOXv6eny419tDklHeBAtVwZ6TtV9326xEJFrsXjt/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5425616265665014114" border="0" /></a>I was baking this Christmas, and bought a pair of terrible, expensive, dry vanilla beans. I tried splitting them and they snapped into pieces- I was furious. Then I took a minute, calmed down, put them in a tupperwear container and drowned them in vodka. I poured in a couple tablespoons of my favorite tea, Argo's <a href="http://www.argotea.com/menu_tea_black.shtml">Earl Grey Creme</a>. I proceeded to completely forget I had this in my fridge. Then last night I took it out and mixed up this drink- it's a little sweet, but it's really strong (I think I originally declared it a 'Vanilla Drunkbox').<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXsHrXx2dyJv0hqDXSlj9C2Y0P4X2dcuGECudY_5xWZdHkVpt0fCSfhWGvKwyTvLgACCUOyG3mOdBDi4mntbs-6xxaJyjse2lzeafkptpEggOKOX5WpqRhl1KL4j5cYWR54bZq3AToy8B/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXsHrXx2dyJv0hqDXSlj9C2Y0P4X2dcuGECudY_5xWZdHkVpt0fCSfhWGvKwyTvLgACCUOyG3mOdBDi4mntbs-6xxaJyjse2lzeafkptpEggOKOX5WpqRhl1KL4j5cYWR54bZq3AToy8B/s400/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5425616272956840434" border="0" /></a>Vanilla Earl Grey Vodka:<br /><br />2 Tbsp Earl Grey tea<br />2 Vanilla Beans<br />2 cups vodka<br /><br />Combine all ingredients. Let sit in your fridge a couple days or weeks.<br /><br />The Lady Grey Creme (Or Vanilla Drunkbox):<br /><br />2 Tbsp. simple syrup<br />1/4 cup Vanilla Earl Grey Vodka<br />soda water<br /><br />Combine vodka and simple syrup in a shaker with ice. Shake and strain into a glass. Top with soda water.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0tag:blogger.com,1999:blog-1954439815853476309.post-56075462123289757252010-01-07T11:41:00.000-08:002010-01-07T12:37:41.379-08:00Cassoulet (Meat Surprise!)Last month I decided on lazy Sunday to try and make a French Cassoulet. Pretty much it is a peasant dish consisting of slow-cooked meat and beans. What kind of meat? All kinds of meat. Fatty ducks and fatty lamb and fatty pork and beans. I tried to lighten it up as much as I could. I replaced pork shoulder with trimmed pork stew meat, and I used skinless chicken thighs instead of skin-on duck legs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQeuznEi9CEhKDmNFWr7cfVFY2EDNnIBOkbgwyl6NwIFdxB07OTP3lGPf_3Joe9ld9iAZPFxPoj_2TO88H9ftmWWtNIyop3afX3RU_n9aiqgtha5uxS8KLviRVyGo_qE3Nn9nJ7A-TacJ/s1600-h/cassolet1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQeuznEi9CEhKDmNFWr7cfVFY2EDNnIBOkbgwyl6NwIFdxB07OTP3lGPf_3Joe9ld9iAZPFxPoj_2TO88H9ftmWWtNIyop3afX3RU_n9aiqgtha5uxS8KLviRVyGo_qE3Nn9nJ7A-TacJ/s400/cassolet1.jpg" alt="" id="BLOGGER_PHOTO_ID_5424090230913024994" border="0" /></a>First you cook up a couple slices of bacon and set them aside. I did not try to lighten up bacon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHD5hyphenhypheneCxxTl3VGGdlzR_mJ0n7zKnsMJ185tjAZSNZK52rWBw9IPJ3Bq8sxnfmfieRUdw_AM0pxaorNd2wCg7Y6vhtJWLhG6ruz9tve4Hl0WdkmhHR0yJMgTfFU0gRdX1n_nW3n8Qz7l5/s1600-h/cassolet2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHD5hyphenhypheneCxxTl3VGGdlzR_mJ0n7zKnsMJ185tjAZSNZK52rWBw9IPJ3Bq8sxnfmfieRUdw_AM0pxaorNd2wCg7Y6vhtJWLhG6ruz9tve4Hl0WdkmhHR0yJMgTfFU0gRdX1n_nW3n8Qz7l5/s400/cassolet2.jpg" alt="" id="BLOGGER_PHOTO_ID_5424090238329117586" border="0" /></a>Next is the stew pork! You could use chunked leg of lamb if you'd like to have a heart attack.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhH_qL6b07jc-9NOi4uuMehugcu8Q9Tn48O1sdSjQPGVzL3Fd9V0En_9C9Dt7dcIXmEYaq6QnhL9Nf6pkPJ8F-Omw_NMru98DYSpbVx1wjDN2EJGNTN6FkyW47iEUGsTMrVPxuSkpreQj/s1600-h/cassolet3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhH_qL6b07jc-9NOi4uuMehugcu8Q9Tn48O1sdSjQPGVzL3Fd9V0En_9C9Dt7dcIXmEYaq6QnhL9Nf6pkPJ8F-Omw_NMru98DYSpbVx1wjDN2EJGNTN6FkyW47iEUGsTMrVPxuSkpreQj/s400/cassolet3.jpg" alt="" id="BLOGGER_PHOTO_ID_5424090248227381650" border="0" /></a>Boneless, skinless, chicken thighs! I wish I could afford that much duck confit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_LpXMlIYRsomPfD60dK-xf1xmxaY_m6QUiq9uDVDE2HJ_yALbmE_6bls858TBdpWM4Tr-j0qh2032WvQ4JALXMD-6Z9u2zRyazggpoObkmyHiHEDAZhmKARI54zwofKoZ8XREsTsvi6Z/s1600-h/cassolet4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_LpXMlIYRsomPfD60dK-xf1xmxaY_m6QUiq9uDVDE2HJ_yALbmE_6bls858TBdpWM4Tr-j0qh2032WvQ4JALXMD-6Z9u2zRyazggpoObkmyHiHEDAZhmKARI54zwofKoZ8XREsTsvi6Z/s400/cassolet4.jpg" alt="" id="BLOGGER_PHOTO_ID_5424090257919263026" border="0" /></a>Cast iron is getting all dark brown and meat sear-y. Mmmmmm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DttBRqw3hGNEtoBGUh1wLoKlAzrPYDE4Dw2o6egXqWTvYPYa9UgQVP4eg7UqPaIJwoWqtRviQesIWP1nrx-XnoCyk6EnVZ-zdhyeW8s1AwTjPle13VJhBOYvmF9pmhZU8fjVYjShOkVZ/s1600-h/cassolet5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DttBRqw3hGNEtoBGUh1wLoKlAzrPYDE4Dw2o6egXqWTvYPYa9UgQVP4eg7UqPaIJwoWqtRviQesIWP1nrx-XnoCyk6EnVZ-zdhyeW8s1AwTjPle13VJhBOYvmF9pmhZU8fjVYjShOkVZ/s400/cassolet5.jpg" alt="" id="BLOGGER_PHOTO_ID_5424090260528945906" border="0" /></a>Onions and garlic go in to scrape all of the brown bits off the bottom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4sjzIzpu4Jdr2nV5U5lbNxnGTz43zDpaFv7IIfl1Teg3DD17cIlS-YyS2DErtaHNDVoqhfEjpsjvo3R5571E7BqgjmJrLTiN1nboq2hazN0QrWm-Vz4RPmIHKQqvLSeMPgOBel_GAQHQ/s1600-h/cassolet6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4sjzIzpu4Jdr2nV5U5lbNxnGTz43zDpaFv7IIfl1Teg3DD17cIlS-YyS2DErtaHNDVoqhfEjpsjvo3R5571E7BqgjmJrLTiN1nboq2hazN0QrWm-Vz4RPmIHKQqvLSeMPgOBel_GAQHQ/s400/cassolet6.jpg" alt="" id="BLOGGER_PHOTO_ID_5424091805643393122" border="0" /></a>Tomato paste, too. For more brown-bit scraping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJw6GrubMJ1107VfFEROnmjB9XOJEKjKdvWWN2VIDnpfYEI-MGd-nJdgsL40B8Q3Q0i20tB7Inqgy_YTB0XoRLinMuhlaFayEqkPZ8gpQ2jgNPaVmUnFvWW2SfEow8wS7zj5raT7npKLX0/s1600-h/cassolet7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJw6GrubMJ1107VfFEROnmjB9XOJEKjKdvWWN2VIDnpfYEI-MGd-nJdgsL40B8Q3Q0i20tB7Inqgy_YTB0XoRLinMuhlaFayEqkPZ8gpQ2jgNPaVmUnFvWW2SfEow8wS7zj5raT7npKLX0/s400/cassolet7.jpg" alt="" id="BLOGGER_PHOTO_ID_5424092579561990754" border="0" /></a><br />Then you toss the meat back in. I didn't take a picture, but at this point you also add about 4 spicy chicken sausages, cut in half down the length of them. So many different meats.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChhN6yHhzplflPg9bfjTj80_GxKJINOIzoTDssHSQSR0BC_7eYsC00mN4vJmE2cRZJPVWCkOp5COkE3eY7t1aHzP8Dh0wOA75qG6rNVxTeVpXcQPRVgJnGL_rDwEFnWXDkBnhm91JstkN/s1600-h/cassolet8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChhN6yHhzplflPg9bfjTj80_GxKJINOIzoTDssHSQSR0BC_7eYsC00mN4vJmE2cRZJPVWCkOp5COkE3eY7t1aHzP8Dh0wOA75qG6rNVxTeVpXcQPRVgJnGL_rDwEFnWXDkBnhm91JstkN/s400/cassolet8.jpg" alt="" id="BLOGGER_PHOTO_ID_5424092797392780994" border="0" /></a>Four cups of chicken stock are next. I like to use the chicken stock concentrate from Trader Joe's, that way I don't have to lug heavy broth up to my apartment where I have no room to store it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXv_GB6Wl5cEGCPRuouViyYd-u_32nTxT_h74BjrYS0PMeEy27gA_3qgtXjRvo4HB2W7ySbtEZyTFIOyHMFy724KsRXTMhaYVHYTRDpVb1y5TXh1YUWcMdJEmENehx4dCS7xe898qbbbI/s1600-h/cassolet9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXv_GB6Wl5cEGCPRuouViyYd-u_32nTxT_h74BjrYS0PMeEy27gA_3qgtXjRvo4HB2W7ySbtEZyTFIOyHMFy724KsRXTMhaYVHYTRDpVb1y5TXh1YUWcMdJEmENehx4dCS7xe898qbbbI/s400/cassolet9.jpg" alt="" id="BLOGGER_PHOTO_ID_5424093351000721922" border="0" /></a>Meats in meat water. You also add a whole ton of great northern beans in here now too. Four cans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y7FphEXcGTOoy1EHIzZq4qpd72Z59VOTadTVJXcSMa88ndbZQXv49ptsYaXQn-uK5hZQuPdRRlFByegWR4p7DyhUgRCp5yBJpeP2X-in168N9X6ueHajIe9eNDhwQdQ3QDCyfnrW5TqL/s1600-h/cassolet10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y7FphEXcGTOoy1EHIzZq4qpd72Z59VOTadTVJXcSMa88ndbZQXv49ptsYaXQn-uK5hZQuPdRRlFByegWR4p7DyhUgRCp5yBJpeP2X-in168N9X6ueHajIe9eNDhwQdQ3QDCyfnrW5TqL/s400/cassolet10.jpg" alt="" id="BLOGGER_PHOTO_ID_5424093358707392530" border="0" /></a><br />Top with panko breadcrumbs and bake for like, 4 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvHhl2MugRfSuacGJwkSjVWNI1XLEzlOZOt65s_JgLZC04BT44I0HJ2nS0dJUd0Y3D00ZFG-6RpxT3vk7Bva1eO48ISWQAepHObTqT4_FF4TCWukzYQ_n3sWji3fopYmlOMjqkH5Kf-zs/s1600-h/cassolet11.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvHhl2MugRfSuacGJwkSjVWNI1XLEzlOZOt65s_JgLZC04BT44I0HJ2nS0dJUd0Y3D00ZFG-6RpxT3vk7Bva1eO48ISWQAepHObTqT4_FF4TCWukzYQ_n3sWji3fopYmlOMjqkH5Kf-zs/s400/cassolet11.jpg" alt="" id="BLOGGER_PHOTO_ID_5424093366731036882" border="0" /></a>The finished product deceitfully looks like it's covered with a thick layer of cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJj6VLlgpcu1UFg8A5vH_A7TrvG1VNnKVQ622YYV-ab9f5PVSrfjCumvXQ72bp0D-EFpSxkU7lCpR5ZFkw6Is4hyphenhyphenMkwf2XZhdmTGCSsJ25Z5Adnk-pQmJYSrNUaDiwSQbtWxbw1InmU_C/s1600-h/cassolet12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJj6VLlgpcu1UFg8A5vH_A7TrvG1VNnKVQ622YYV-ab9f5PVSrfjCumvXQ72bp0D-EFpSxkU7lCpR5ZFkw6Is4hyphenhyphenMkwf2XZhdmTGCSsJ25Z5Adnk-pQmJYSrNUaDiwSQbtWxbw1InmU_C/s400/cassolet12.jpg" alt="" id="BLOGGER_PHOTO_ID_5424093375560179218" border="0" /></a>Scoop out some into a bowl- you never know what kind of meat you'll get, so it's an exciting gamble.<br /><br /><div class="rcpdetail" id="ingredients"> <h2 style="font-weight: normal;font-family:arial;"><span style="font-size:100%;">Cassoulet (adapted from a Cooking Light recipe- no really, I had to lighten a Cooking Light recipe):</span></h2> <ul><li> 6 boneless skinless chicken thighs<br /></li><li> 4 bacon slices, chopped into pieces<br /></li><li> 1 lb of chunks of pork<br /></li><li> 1 cup chopped onion</li><li> 1/4 cup tomato puree</li><li> 3 garlic cloves, minced</li><li> 4 cups chicken broth</li><li> 4 cans Great Northern beans, drained</li><li>4 spicy Italian chicken sausages</li><li> 1/4 cup panko</li></ul> </div>Brown meats and drain. Sautee onion and garlic and tomato paste. Add meats back to pot. Cover with chicken broth. Bake at 300° for 2 1/2 hours. Stir in beans. Sprinkle breadcrumbs over the top of the casserole. Bake at 375°for 1 hour covered, then uncover and cook until brown and bubbly, about 15 minutes.Beccahttp://www.blogger.com/profile/05866570581500821795noreply@blogger.com0