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!

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.

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.

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).

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!?

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

Salted Caramel Cupcakes

The Caramel

...just because it takes a bit of time to cool down.
Start with half a cup of butter (salted or not) and one cup of sugar. Heat on low. It will start to look like this.

After about 10 minutes on low heat you should have a bubble mess something like this.


Add half a cup of heavy cream (whipping cream). Do not try and go low fat because you have a New Year's Resolution. It's not going to work if you do. Probably like that resolution...


Stir as you add the cream. It will bubble and spatter so don't do this in a bikini. A little cream at a time and you're nearly done!


Heat for a few more minutes...


Voila! You should have an amazing smelling concoction similar to what you see here. Let this cool for a bit, I poured it into a Pyrex cup and gave it a few twirls with a whisk until I was ready to use it on the cupcakes.


The Cupcakes

One cup of white sugar, one cup of brown sugar, one cup of butter...

3 cups of all purpose flour, 2 teaspoons of baking powder (the magic kind)

The goodness of one fresh vanilla bean (or use 2 teaspoons of liquid vanilla if you want)

4 eggs, ideally left out half an hour before you start, but if you forgot...oh well...


1 3/4 cups of milk (I used non-fat, but use whatever you want. Soy works too)

Blend the sugars and butter on medium speed until it looks like this, and this looks like you wouldn't have any gritty sugar in it (If you do this by hand you are the Bionic Woman).


Add the eggs, one at a time... scrape down the bowl in between eggs (still hoping the paddle scraper thing a ma jiggy makes it to my local stores soon). Sorry, forgot to take an egg adding action shot.

Slowly add the flour/baking powder mixture. Alternate with adding milk. A bit of flour, a bit of milk. Make sure you end with a bit of flour, for some reason (science I'm sure) it blends better that way.


See... blended nicely...


With your ice cream scoop (I use a 1/3 cup scoop) divide the mixture evenly (one scoop each!) between 24 cupcake liners (I use large).

Bake at 350 (and you preheated cause you're smart like that) for 20 minutes. No more! You like a little spring in your step? Well these like a little spring too and 20 minutes seems to give it just the right amount.

Make a basic buttercream (I just don't have the energy to go through it with you. The chihuahua is pawing at me to go to bed and I have to agree, it's time.). Take a bit of the caramel and drizzle it through the mix. It will mix a bit and ribbon a bit... dollop each cupcake with a plot of buttercream and then drizzle more caramel on top. Finish each cupcake with a sprinkle of Fleur de Sel or whatever salt you like. I used a Raspberry Fleur de Sel from Maison Cote. (Love you Jean-Pierre). That's it. Go make them, Maisie and I are tired and going night night.

2009 West Coast Tattoo Show

Just in case you're in the Vancouver area (Abbotsford to be exact) the weekend of April 17-19th. See you there. (Link in the list)

Chocolate Chip Cookie Dough Brownies

I'm updating twice today! I hope that makes up for the recent laziness...

Recently (2 blogs ago- that's how I tell time in this land) Bakerella posted on how to make brownies stuffed with cookie dough. And holy hell they look good. But since I don't use packaged mixes I thought I'd give it a try using the good old fashioned "baked from scratch" routine. Turned out pretty well if I do say so myself.

The Brownies

• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1 cup butter
• 1 cup good quality cocoa
• 1 tablespoon espresso grounds
  
• 2 cups sugar
• 4 eggs (out of fridge about half an hour)
  
• 1 1/2 teaspoons vanilla
• Nuts (optional)

The Cookie Dough

• 1 cup (2 sticks) butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• chocolate chips, chunks, pieces...whatever you like, about a cup and a half
  

Get your mixer out. Put the cocoa in the mixing bowl. Melt the butter. Add to cocoa. Blend well. Scrape/blend. Add the sugar and espresso grounds. Mix until the sugar is fully incorporated. I just turn it on and do other stuff for 5 minutes or so. Add the eggs ONE AT A TIME. Beat on medium speed until the mix is now fluffy (and scrape, you're so lucky if you have one of those new ScrapePaddles out for the KitchenAid. I can't find one! Anyhoo). In another bowl blend the flour and baking powder. Slowly add to the "wet" mix. Add the vanilla last.

Walk away...

In another bowl (if you have another mixing bowl for your electric mixer- woohooo! If not...) blend the butter and sugars together until smooth and by smooth I mean not gritty. Add the vanilla, blend, add the egg, blend well. Slowly add the flour/baking soda to the bowl. Mix until blended (your arm is probably on fire by now...). Fold in the chocolate. Voila! Cookie Dough. Divide into small balls, put on cookie sheets and throw in the freezer for about 10-15 minutes.

Clean up the mess while you're waiting.

Cut up the chilled cookie dough into whatever size you want and throw it into the brownie batter, give it a whirl or two and that's that.

I bake these in cupcake liners. Easy for measuring and an even cook. If this is the case for you, pull out the muffin tin, put in 12 liners and using your ice cream scoop divide the mixture evenly.

These take 17-20 minutes at 350 degrees, depending on A: the fickleness of your oven and B: how gooey you like the brownie.

If you want to use the pan method I suggest a 9" x 13" pan (buttered, floured or however you like to avoid the stick), it will take about 35 minutes at 350 degrees.

You can add icing if you want, I didn't for the photos (I really need to invest in a Canon SLR. Canon if you're reading...), but had a tube of truffle mix on the side for those that wanted to be ensured heart attacks later in the day.

For the truffle in a small pan heat on low/medium heat until simmering 1 cup of heavy (whipping) cream, add a wee knob of butter if you want to go nuts.

In a bowl add one pound of good quality chocolate, chopped if in brick form, ok if in 'chip' form.

Pour heated cream over top. Leave for 10 minutes. Whisk mixture until smooth. Pop in fridge until cooled but not hard (we're not making truffles today). When cooled and not too runny pour into an icing bag.

Cover brownies or eat right out of tube.

Later this afternoon I'm attempting Salted Caramel Cupcakes. Wish me luck.