Thursday, May 10, 2012



Here is a cake I made a while back - just found the picture! You can make the cake pops and cake any flavor you like...but the cake serves as the "egg" and of course the pops you can figure out :) Good for any OB/GYNs out there!



 

Friday, February 10, 2012

Super Bowl Festivities & Life Update

The sporadic nature of my posts the last year and a half has been the result of (which I think I mentioned before) my decision in 2010 to apply to medical school. I am currently in the application process of this journey...and let me tell YOU...this is the most stress I've ever been under in my entire life! It's sort of like dating....except worse!


Until recently I had resigned myself to the fact that I would be lacking in social life festivities until I (hopefully) entered medical school in some fun, exciting new city. But...this is an impossible task...especially for someone like me that loves her friends and loves to be social.

I was invited to the Super Bowl party of a friend's girlfriend (now also a new friend of mine!) for which I made Super Bowl XLVI cupcakes! And I must say...this is one of my best decorating accomplishments to date!






Have any of the rest of you bakers noticed that Red Velvet is an EXTREMELY popular cake flavor? I think this is the only flavor that has been requested of me for the last three years...they're great! don't get me wrong...but a little vanilla or traditional chocolate...or maybe a new flavor...would be awesome.


The XLVI is a result of melted chocolate with isomalt to thin. I used a simple zip lock bag with the corner cut to allow for the chocolate to flow. Making the letters all run together in a cursive sort of way was key to the strength of the topper.

This confection was a HUGE hit. What did you do for the super bowl??


Monday, July 4, 2011

Summer Pie

Summer time is the best. The weather is warm, the sun is out (generally) and the produce is flourishing! There are tons of fruits I look forward to in the summer: peaches, plums, nectarines....but especially cherries.

For me, the more turgid the cherry (turgid = full of water to the point where the skin is stretched tight and the fruit has an audible "crunch" to it when bitten) the better. Once my cherries start to go soft they become less appetizing to me. Recently my mother bought a few bags of cherries, forgetting that we had some at home, from the grocery store. I've noticed that BJ's wholesale club sells much better cherries from a turgid standpoint, proven to me by the lack of firmness of these grocery store cherries after about a week of sitting in the fridge. I also noticed that some of the cherries were starting to bruise and become inedible even for those who like less firm fruit. Instead of wasting them, I decided to try my hand and cherry pie.



I found a great recipe on epicurious.com for cherry pie that I'd definitely recommend: http://www.epicurious.com/recipes/food/views/Classic-Sour-Cherry-Pie-with-Lattice-Crust-242514

I pretty much followed the recipe as written, though I decreased the amount of sugar by a few TBSP because I used fresh cherries, and the filling came out beautifully!

For the crust, I had planned to use my usual recipe. This time I realized a little too late that I only had about 1/2 cup of all-purpose flour. So, I substituted cake meal:


for the other two cups of flour and followed the rest of the recipe. I must say, the crust came out amazingly! It didn't burn as quickly as the normal recipe does if not watched properly, and the consistency was light, flaky and delicious!






Digg!

Friday, December 10, 2010

Life Changes

So it has been almost 6 months since my last post...and sporadic before that. This is because I made some major changes to my life that left me with very little time to bake & post about it...

I used to be in advertising, which I found very unfulfilling...so I decided to change it up in a major way. I am currently in my first semester finals of a program that will be leading me to medical school :)! It has been so interesting so far ... despite it taking away from my baking.

One thing I've had to learn in the last six months is how to make quick dinners so that I can concentrate on studying. Here is a great rub that can be put on any kind of steak & make it amazing!!! It is called kitchen bouquet:




I love it on fillet and on flank steak...but it can pretty much be used whenever. Try it out and tell me what you think...or if it's already a staple of yours...what do you use it for?



Digg!

Wednesday, July 7, 2010

Double Tomato Bruschetta

Some of my girlfriends in NYC and I have started a tradition of Tuesday night get togethers, complete with wine of course. We also always have some sort of snack to go with our date - who doesn't get a little hungry when drinking wine & chatting with your girlfriends? You know what I'm saying...

This week I decided to provide a snack a little more exciting than our usual chips & salsa / cheese & crackers combination. I found a fantastic spin on the classic Bruschetta recipe that we all died for. The recipe can be found on AllRecipes.com (one of my favorite sites to find new & delicious recipes to try). Here is the recipe for your enjoyment:

 Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
 
  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 2 minutes, or until the cheese is melted.(The original recipe calls for 5 minutes but it does not take nearly that long.)
 
You will definitely have extra, so either save for a later date or perhaps halve the amount of ingredients the recipe calls for (except you definitely want the whole baguette!)










Digg!

Wednesday, April 21, 2010

Becomming a Runner...

I have always dabbled in running - a few years ago I actually got up to 4-5 miles a day, 3-4 times a week (which is A LOT for me, not really enjoying the sport). No matter how you slice it, you have to admit, ladies - consistent running over a reasonable period of time makes our legs look fabulous! This is why I keep coming back...keep trying to make myself enjoy running.

Recently a friend of mine introduced me to a 5k prep running program that I have really enjoyed. It is called the Couch to 5k Running Program located at CoolRunning.com. I've really enjoyed the way that the program has built up my stamina. I've altered the program a little for myself - if one of the weekly steps was particularly hard (or if my schedule didn't allow me to do all three portions of a weekly step), I repeated it the following week to ensure that I was ready to take on the increased challenge of the week following. You may not have to do this - this was a personal choice of my own.

Right now I'm on week five - I did step 2 today, which was to run a mile, walk 1/4 mile, run a mile. I am happy to report that this was relatively easy for me & I was able to run faster than my usual pace - great personal success!

Once I'm finished with this program I plan to continue to build my stamina to increase the amount I can run - maybe even try a 5K or 10K at the end of the summer.

If you know if any good programs that cater to longer distances, I'd love to check them out :).




Digg!