Tuesday, February 24, 2009

I only want to knit!

I've been taking knitting classes for about a year now. I feel pretty confident I can go at anything as long as there is a pattern in front of me. Before our last class ended (mittens- finished 3 pairs already!) we asked for another class as we wanted the leg warmers our super cute instructor Lindsey was wearing. She wouldn't give them to us so we had to make them. Here's the first 3 inches of the top. I'll post as they get to progress points. BFF didn't want to make leg warmers, she's making a baby sweater jacket thingy... her Boston Terrier, Saidie will probably end up wearing it. I'll post that when it happens too :)

PS: Ang, I hope you're proud. I think a sweater for Maisie is in the near future.

Sometimes you're just tired...

but you do it anyway because you love your friends. Especially when said friend is your tattooist and she needs her energy for the tattooing extravaganza you have planned for the next 3 months!

Sunday, February 15, 2009

Vanilla Sugar

You don't know how many times I've heard "What the hell is in the sugar holder?!"
It's vanilla beans that I've used but still have some seed in them and are definately very aromatic. Why throw them out? I use them until there's nothing left!

I'm baking a lot today and tomorrow- I have a huge cupcake order to deliver on Tuesday. I'll update as I get 'em done.

Wednesday, February 11, 2009

Odd Food Products...

Apparently I'll eat anything- and usually like it.

I've had this tube of TUNA PASTE (mmhmm... that's right) in my pantry for about 6 months, kind of scared to try it. But today at work one of the pickiest eaters I know was having crackers with Tuna Paste on them. Ahh... yeah, of course I want one (ended up having 10!). It was good, really good. Not even tuna like, more like super smooth pate. So I love it, will need many more tubes. Luckily I cannot read any of the ingredients or if I'm even suppose to refrigerate after opening! I did, just in case. I'll send you a tube if you want to try it, really I will.

Just in case this isn't weird enough (and I bet this isn't even weird to half the world, just me.), how about some Ham & Eggs Chips?! Egg McMuffin in a bag. Haven't tried them, am really apprehensive, going to wait for Junior and we'll work up the nerve and I'll let you know.

Sunday, February 8, 2009

Bakerella made me do it

It's like a reverse cupcake. Cake and icing on the inside, covered in chocolate and decorated to resemble chocolates. Pot 'O Gold was never like this. (PS: Gaye and Jamie these are coming to you).

Saturday, February 7, 2009

The New Fluffer Nutter

Why did the Fluffer Nutter ever go away? Well, I'm bringing it back! Maybe Junior's breakfast wasn't the best time to do it, but he loved it and really- it wasn't that bad. I yanked out the Biggest Loser Calorie Counter book and was pleased to find it wasn't going to cause cavities or massive weight gain in one sitting. And it beats the heck out of a grilled peanut butter and chocolate sandwich with a side of caramel for dip. Note glass of OJ on side? More sugar in that than these two rounds of bliss.
PS: Me and the Mr. are going to the Junos. What will I wear!?

Monday, February 2, 2009

Cutest Owl Tattoo ever...

She's cute, the blog is cute, she does great site design...and look at that owl! Hit her up in the link list. She is "The Tattooed Mama"

Oh La La... Truffles

So easy...here we go. Gather all of your ingredients. The list is huge so get a pen.
1 cup of whipping cream (heavy cream)
1 pound of your favourite chocolate- chopped
1 little pat o' butter
1/2 of a fresh vanilla bean (split and seeded, use liquid if you want to- 1 tsp)

That's it. In a small saucepan heat the cream, butter and vanilla bean until the liquid is simmering. Do Not Scald it. How will you know? It will take you 3 days to clean the bottom of the pan, probably easier if you just toss it out and get a new one. I speak from experience.

Pour the liquid into the bowl of chopped chocolate. Let it sit for 5 minutes. Don't poke at it either...

After 5 minutes take your whisk and start stirring. You might think it's a mess and not going to work but keep going.

You will quickly have a dark, velvety ribbon of ganache coming off of your whisk.

Put the bowl of ganache in the fridge for a couple of hours to set.

Go watch some Gossip Girl and knit.

When the ganache is ready get out a couple of trays, some parchment and a small scoop (or use your hands but the less you actually touch these the better- and I HATE anything on my hands so I avoid the mess completely).

You will need some dippers. I used cocoa and Skor bits for these, you can roll yours in anything you want. Chopped nuts, candy, french fries... whatever you like.
Scoop, dip, scoop, dip, scoop, dip...work fast! You don't want the heat of your hands mucking it up. Once they're covered you're good to go. I keep mine refrigerated but if you think they're going to be gone fast or you're sharing (LOL!) you can leave them out. They'll be ok for a few days.

You know you love me xoxo