This month has been a crazy month for cakes. I am working on graduation cakes right now with diploma decorations, graduation hats and graduation themed cupcakes -- a novel item for a small village but best to make the graduates parties a fun thing which can bring lasting memories. I also have settled on making specialty cakes, since my forte is in fondant, buttercream icings and I also bake my own cakes.
Sugarccraft.com, wilton.com and the bakerskitchen.net are some good sites to find tools of the baker's trade that come to mind as well as Amazon.com!
But there are definitely trials and tribulations of living in a small town. Grease resistant cake boards have been difficult to find as have cake boxes, so I have been forced to go online to order them as I have had to do with the specialty cake pans -- as there is not a good baking supply store in a town of 11K people. I know, I know it IS a travesty to not have adequate supplies! So, I must say that I am making do with what I can find and an occasional trip down to the nearest big city always leads me to look for baking supplies as well as ingredients for my Vegetarian Cookbook testing.
But enough of my digressing, I am in search of more "trinkets" to place on my cupcakes, and CAKE BOXES before Saturday!!!!
Thursday, May 20, 2010
Sunday, May 2, 2010
May weather is fickle
This is a very strange year as far the weather is concerned. I think I am amazed at how we go from 60 degree weather one day. To the next day -- a mix of rain, sleet and snow all in the same day. The temps today are supposed to hit 32 and as I look out now, I see icy accumulations and wonder once it goes below the temp it is now 39 how long will it take to actually stick?
Brings me to the thought of what I just picked at the local grocery store, and what I will be making for dinner tonight. I have found TVP (texured vegetable protein) and trying to find out how to use the stuff...more research for my vegetarian cookbook recipes. Also, I am wondering where in the world can I find SOYRIZO (a vegetarian version of Soy and the spices that go into chorizo which allows for all the benefits of using chorizo but in a vegetarian form.
More on this later as well as how my carrot cake turns out.
Brings me to the thought of what I just picked at the local grocery store, and what I will be making for dinner tonight. I have found TVP (texured vegetable protein) and trying to find out how to use the stuff...more research for my vegetarian cookbook recipes. Also, I am wondering where in the world can I find SOYRIZO (a vegetarian version of Soy and the spices that go into chorizo which allows for all the benefits of using chorizo but in a vegetarian form.
More on this later as well as how my carrot cake turns out.
Saturday, May 1, 2010
May is here, spring has sprung but it has yet to really take hold in the mountains :(
I can hardly believe SPRING is here. Dust storms have been raging for most of the week. Now the temps are back down to 40's - 50's during the day and appears to be a dusting on the mountain now (probably tonight too).
As for the writing of cookbooks, been busy painting with acrylics, writing short stories, taking pictures of scenery and food photos and finally got my laptop set up (came with a Memory card slot). I went to the State convention for the Federated Woman's Club last week to which I belong and had a good time. Working on english to Spanish translations for a couple of folks, and working on the pics of the penne dish I published in this blog a month ago and have been working on pulling together some cake recipes and helping a follower with her frosting skills. Nice when you can share your knowledge with others.
A photo of the latest cake I made for my daughter's birthday. Devils food 3 layer cake with white chocolate frosting.
As for the writing of cookbooks, been busy painting with acrylics, writing short stories, taking pictures of scenery and food photos and finally got my laptop set up (came with a Memory card slot). I went to the State convention for the Federated Woman's Club last week to which I belong and had a good time. Working on english to Spanish translations for a couple of folks, and working on the pics of the penne dish I published in this blog a month ago and have been working on pulling together some cake recipes and helping a follower with her frosting skills. Nice when you can share your knowledge with others.
A photo of the latest cake I made for my daughter's birthday. Devils food 3 layer cake with white chocolate frosting.
This picture below was taken while on a walk with the dogs about 1/2 a block from home.
Wednesday, April 7, 2010
April is here!
My refurbished Dell latitude hard drive on my D610 laptop crashed and burned. I have been able to revive it enough to copy most of the files off my hard drive. What a drag!
Bummer but well this too shall pass.
I have been getting back in the grove of things, volunteering, reading, catching up on laundry while I get the house back in order and catch up on daily chores. I have been cooking up a storm while my daughter was in New Mexico to hit the slopes with her friend Jeanette who left a couple of days ago. I have been sinking my teeth into getting the books for the local Auxiliary in order having taking over for another who moved onto another job. All caught up and learned a new software tool to boot (Quickbooks which I do not like).
Back to cooking. I am going to move forward with the vegetarian cookbook. Decided I will post more photos and am toying with the possibility of new machine. Taxes are donw and yes it was brutal, but tried some Australian shortbread and muffin recipes from Bill Granger's cookbook - fresh foods and lovely recipes. I highly recommend the cookbook "Sydney Food".
Have been toying with Penne dishes and came up with a Penne with vegetables dish.
Great for a crowd:
Penne with vegetables
1 lb Whole Wheat Penne
1 red pepper, sliced
1 zucchini, shredded
1 red onion, sliced
1 clove garlic, minced
1 bunch asparagus, trimmed
4 roma tomatoes, diced
1 T olive oil
1/4 cup wine
Parmesan
Mozzarella
Cook Penne according to package directions. In another pan, add olive oil, garlic and onions, cook till onions are starting to turn translucent. Add remainder of vegetables and cook for 10 mins more. Add wine, and simmer a minute more.
Drain pasta, add to large serving bowl. Using a ladle spoon 1 ladle of sauce over all, toss. Then add rest of sauce, toss, top with mozzarella cheese and parmesan and serve.
Makes 8 servings.
Bummer but well this too shall pass.
I have been getting back in the grove of things, volunteering, reading, catching up on laundry while I get the house back in order and catch up on daily chores. I have been cooking up a storm while my daughter was in New Mexico to hit the slopes with her friend Jeanette who left a couple of days ago. I have been sinking my teeth into getting the books for the local Auxiliary in order having taking over for another who moved onto another job. All caught up and learned a new software tool to boot (Quickbooks which I do not like).
Back to cooking. I am going to move forward with the vegetarian cookbook. Decided I will post more photos and am toying with the possibility of new machine. Taxes are donw and yes it was brutal, but tried some Australian shortbread and muffin recipes from Bill Granger's cookbook - fresh foods and lovely recipes. I highly recommend the cookbook "Sydney Food".
Have been toying with Penne dishes and came up with a Penne with vegetables dish.
Great for a crowd:
Penne with vegetables
1 lb Whole Wheat Penne
1 red pepper, sliced
1 zucchini, shredded
1 red onion, sliced
1 clove garlic, minced
1 bunch asparagus, trimmed
4 roma tomatoes, diced
1 T olive oil
1/4 cup wine
Parmesan
Mozzarella
Cook Penne according to package directions. In another pan, add olive oil, garlic and onions, cook till onions are starting to turn translucent. Add remainder of vegetables and cook for 10 mins more. Add wine, and simmer a minute more.
Drain pasta, add to large serving bowl. Using a ladle spoon 1 ladle of sauce over all, toss. Then add rest of sauce, toss, top with mozzarella cheese and parmesan and serve.
Makes 8 servings.
Saturday, March 27, 2010
March and status on books
Been felled by a vicious stomach bug which I passed off to my husband. I go for days without eating and lose 5 lbs he goes for 2 days with nothing and loses 10 lbs. Life is not fair. But then, I've ALWAY kind of known that. HA HA.
I've been playing around with the thought lately of writing a third cookbook. The creative juices are stirring and while I am compiling a list of Breads recipes, continue the writing of my Cupcake cookbook (about 50 pages through first draft), am putting an outline together for a VEGETARIAN COOKBOOK, am also working on a "limited edition" of my "Abuelita's Kitchen" Cookbook with color photos.
Leads me to my next question. What else do I need to finish? The breads recipes for this blog, the sewing of a few drapes, a carrot cake (unless she changes her mind)for my daughter's 25th birthday this week, finish a painting of a YUCCA Flowers, finish up a 500 page historical novel, read about 4 books and lastly complete the copper consignment designs I need to finish (only 4 rings, and a couple of leather necklaces to go).
Brings me back to the thoughts about a Vegetarian cookbook. I would like to delve into this possibility a little further, add more cuisines from around the world, means doing some research too, and see what "audience" I will be catering to should I decide to move on this thought...which I may...
"Is she crazy?", you may ask. Possibily. But you know the old adage. If you don't try you won't succeed. Or something like that...
I've been playing around with the thought lately of writing a third cookbook. The creative juices are stirring and while I am compiling a list of Breads recipes, continue the writing of my Cupcake cookbook (about 50 pages through first draft), am putting an outline together for a VEGETARIAN COOKBOOK, am also working on a "limited edition" of my "Abuelita's Kitchen" Cookbook with color photos.
Leads me to my next question. What else do I need to finish? The breads recipes for this blog, the sewing of a few drapes, a carrot cake (unless she changes her mind)for my daughter's 25th birthday this week, finish a painting of a YUCCA Flowers, finish up a 500 page historical novel, read about 4 books and lastly complete the copper consignment designs I need to finish (only 4 rings, and a couple of leather necklaces to go).
Brings me back to the thoughts about a Vegetarian cookbook. I would like to delve into this possibility a little further, add more cuisines from around the world, means doing some research too, and see what "audience" I will be catering to should I decide to move on this thought...which I may...
"Is she crazy?", you may ask. Possibily. But you know the old adage. If you don't try you won't succeed. Or something like that...
Monday, March 15, 2010
March is here, Spring is around the corner (I HOPE)
Hi all,
I've been playing around with breads lately. I have resurected my bread machine, using it to make bread from start to finish and using it to make dough which I am baking in the oven.
I have some interesting tips which may help you with baking.
1. Don't use IODIZED salt, I use sea salt (no IODIDE). It interferes with the yeast reaction, your bread will NOT rise as high as it should.
2. Use a teaspoon of vital gluten when baking whole grain breads. It helps with volume.
3. Test your yeast to make sure it is still ALIVE! Add water 115 to 120 degrees and the yeast and watch to make sure it foams. Add a little sugar to feed the yeast and wait about 7 minutes before you add it to the flour.
4. Check your dough, if it is not a fully formed ball add a tablespoon of flour at a time. If it is hard to knead, add a tablespoon of water and knead it in.
5. Oil your surface rather than using flour as it will keep the consistancy of the dough and you won't come out with tough over worked and over floured dough.
6. Let the dough rest between risings.
7. Use a cooked cornstarch glaze to coat the top of the bread. Microwave the solution till it just starts to boil, apply a thin (1 to 10 parts)glaze on your bread.
I'll be back with some bread recipes as soon as I've experimented with some more of them!
I've been playing around with breads lately. I have resurected my bread machine, using it to make bread from start to finish and using it to make dough which I am baking in the oven.
I have some interesting tips which may help you with baking.
1. Don't use IODIZED salt, I use sea salt (no IODIDE). It interferes with the yeast reaction, your bread will NOT rise as high as it should.
2. Use a teaspoon of vital gluten when baking whole grain breads. It helps with volume.
3. Test your yeast to make sure it is still ALIVE! Add water 115 to 120 degrees and the yeast and watch to make sure it foams. Add a little sugar to feed the yeast and wait about 7 minutes before you add it to the flour.
4. Check your dough, if it is not a fully formed ball add a tablespoon of flour at a time. If it is hard to knead, add a tablespoon of water and knead it in.
5. Oil your surface rather than using flour as it will keep the consistancy of the dough and you won't come out with tough over worked and over floured dough.
6. Let the dough rest between risings.
7. Use a cooked cornstarch glaze to coat the top of the bread. Microwave the solution till it just starts to boil, apply a thin (1 to 10 parts)glaze on your bread.
I'll be back with some bread recipes as soon as I've experimented with some more of them!
Tuesday, February 16, 2010
February and back from the Gem and Mineral Society Show
Hi all,
I've arrived from the the Gem and Mineral Society show to find a home full of 24, 25 and 26 year olds. Namely my daughter and her friends came to visit and go skiing. Having a household of hungry young skiers who had never been to the area of New Mexico was great indeed! We took them to the Inn of Mountain of Gods, we gambled and yes I won a small bit of cash using my trusty Casino Apache card. I made some of the recipes from my "Abuelita's Kitchen" cookbook.
Then came all the questions: "How long did it take you to write it?", "How did you decide to sell it?", "How much are you making off it?", "What prompted you to write it?", and of course the proverbial "How many copies have you sold?" and "Why did you decide to write it?" "Are you going to write more books?"
Well, I gave them my stock answers: Let me think?! It took 2 years to write it from start to finish. I queried agents, publishers and looked into self-publishing. I am making about 30% royalty of each copy which sells off the amazon.com site and less when I sell them myself as I discount them. I have sold under 500 copies at this time. I wrote it to document the recipes for my family members and it grew from there. I feel as if this is my practice book and yes, I will write more. In fact, I am writing three other books at this time. I just need some time away from volunteering to actually take the to write (which I enjoy doing).
Now, my dauther and the others are back at their jobs toiling away at their respective jobs and here I sit writing a note to my blog.
One small note. While in Tuscon, AZ my husband Steve took me to a restaurant his parents used to take he and his brother when they lived there. It was a quaint little restaurant, he ordered his favorite appetiser a gigantic flour tortilla topped with cheese. I am not kidding this tortilla was the size of a pizza, in a pizza pan and came topped with a oozing mess of melted cheddar cheese. It was wonderful and almost took too much of my appetite away so that I could barely finish my Carne Seca dish. We of course took the rest of what remained of the giant cheese "pizza" back to our hotel room and never looked at it again (it was a congealed mess of cheese). Yes, we did take our finds from the Tuscon Gem and Mineral Society's show and spread them out on our bed and reveled in our great buys. I wish I'd had more time to peruse about the displays of precious gems, fossils and the winding aisles of the Gem show.
I've arrived from the the Gem and Mineral Society show to find a home full of 24, 25 and 26 year olds. Namely my daughter and her friends came to visit and go skiing. Having a household of hungry young skiers who had never been to the area of New Mexico was great indeed! We took them to the Inn of Mountain of Gods, we gambled and yes I won a small bit of cash using my trusty Casino Apache card. I made some of the recipes from my "Abuelita's Kitchen" cookbook.
Then came all the questions: "How long did it take you to write it?", "How did you decide to sell it?", "How much are you making off it?", "What prompted you to write it?", and of course the proverbial "How many copies have you sold?" and "Why did you decide to write it?" "Are you going to write more books?"
Well, I gave them my stock answers: Let me think?! It took 2 years to write it from start to finish. I queried agents, publishers and looked into self-publishing. I am making about 30% royalty of each copy which sells off the amazon.com site and less when I sell them myself as I discount them. I have sold under 500 copies at this time. I wrote it to document the recipes for my family members and it grew from there. I feel as if this is my practice book and yes, I will write more. In fact, I am writing three other books at this time. I just need some time away from volunteering to actually take the to write (which I enjoy doing).
Now, my dauther and the others are back at their jobs toiling away at their respective jobs and here I sit writing a note to my blog.
One small note. While in Tuscon, AZ my husband Steve took me to a restaurant his parents used to take he and his brother when they lived there. It was a quaint little restaurant, he ordered his favorite appetiser a gigantic flour tortilla topped with cheese. I am not kidding this tortilla was the size of a pizza, in a pizza pan and came topped with a oozing mess of melted cheddar cheese. It was wonderful and almost took too much of my appetite away so that I could barely finish my Carne Seca dish. We of course took the rest of what remained of the giant cheese "pizza" back to our hotel room and never looked at it again (it was a congealed mess of cheese). Yes, we did take our finds from the Tuscon Gem and Mineral Society's show and spread them out on our bed and reveled in our great buys. I wish I'd had more time to peruse about the displays of precious gems, fossils and the winding aisles of the Gem show.
Subscribe to:
Posts (Atom)