tams' little corner of the world

Practice, Practice, Practice....and a recipe

2012-01-23T09:40:00.001-04:00

I haven't made decorated cookies in almost two years now. There is no real reason, I just fell out of the habit and it's a shame because I have a basket full of cookie cutters that are just packed away. With Valentine's Day coming quickly, I decided that sugar cookies are in order. This means that I need to make several practice batches to become reaquainted with the steady hand I used to have.
When seeing all these perfect cookies on sites such as Pinterest, it's easy to forget that they take a lot of practice and those pictures are the result of folks who do this all the time or even professionally. Here is what I have been making all these royal icing flowers for!

Getting a nice smooth line is tricky. Having all of your icing coloured and the correct consistency is also important, but making lots and lots of cookies is the only way to get better.

The other challenge was the chocolate cookie. It occurred to me that I've only done regular sugar cookies or gingerbread cookies for decorating. I found one recipe online that was credited as a Martha Stewart recipe, the photos of the cookies look amazing but the recipe itself didn't work for me. The dough was almost the consistency of icing and the cookies spread unevenly and never crisped up. I took my original sugar cookie and replaced a 1/4 cup of the flour with 24% cocoa. The smell of the dough was like fudge and the cookies have a lovely chocolatey flavour.

Chocolate Sugar Cookies

1 3/4 cups all purpose flour
1/4 cup cocoa ( prefer the dark 22-24%)
pinch salt
1/2 tsp baking powder
1/2 cup soft butter
1 cup sugar
1 egg
1 tsp vanilla

Sift dry ingredients and set aside. Beat butter and sugar until fluffy and pale. Beat in egg and vanilla. Add flour mixture and mix on low until completely combined. Wrap dough in plastic wrap, flatten and chill for at least an hour.
Preheat oven to 325* Have cookie sheets lined with parchment paper. On a lightly floured surface, roll dough 1/4" thick and use an offset spatula to loosen dough from countertop. Try to use as little flour as possible. Place sheets with cookies in freezer for 15 minutes.
Bake 15-17 minutes or longer if cookies are large.
Cool before decorating, yield will vary greatly depending on the size of the cutters used, but this recipe lends itself to doubling.

Pretty Packages - Royal Icing Flowers

2012-01-10T21:38:00.000-04:00

I just love making these. The trick right now is finding the time to do them. On the other hand, part of their beauty is that once made, they can wait indefinitely in the cupboard until such time as they are required to dress up cupcakes, tarts, brownies - anything!

So far I have done these: apple blossoms, forget-me-nots, primroses and simple rosettes. Next up I may just use some different colours. I am starting to think ahead to Easter, although the rosettes would dress up some sweet Valentine's cookies.

Makes me happy to think of spring

Ottawa Mission Christmas Dinner

2011-12-19T10:08:00.000-04:00

This is the second year in a row that I've had the chance to donate cupcakes for the Ottawa Missions' Christmas Dinner. It was through word of mouth that I learned about Cupcakes for Christmas. These fantastic people have used Facebook and local bakers who all talk to each other to amass 3000 cupcakes for the annual Christmas dinner at the Mission.
My manager, Lindsay and I have been able to do this together both years. This year, her cupcakes were Lactose-free, which is awesome as many people have lactose intolerance. Lucky for me she has a vehicle, otherwise I have no idea how we'd transport dozens of cupcakes!

this is what four dozen cupcakes looks like! thank goodness for Costco and the perfectly sized boxes that Lindsay picked up for me.

Next year, if we can find a way to not have to work ( hard to do in retail at Christmas!) we can also volunteer that day - I'd love to see all the different cupcakes that everyone has made.

Gingerbread House Party

2011-12-12T10:17:00.001-04:00

It looks like this could become an annual event! Last year, I had our wee friends Constance and Jonas over to decorate gingerbread houses before Christmas. This year, we invited Jacob and his brother James to join them.
Thursday, I cut and baked all the gingerbread. Friday morning, I joined all the cookies together to give them time to dry for Saturday night. You could join them early morning the day of, but I had to work, so I did them Friday. As long as they get an eight hour day for the Royal icing to dry.

Two batches of Martha Stewart's gingerbread recipe and one batch of Royal icing were enough for five houses and a few cookies. I cut out a tree and gingerbread man for each house. Small tweak for next year? I need to change the size of the roof so that it doesn't matter whether the house is put together long or wide.

With a selection of candy from the Bulk Barn, the kids were ready to go. I learned a valuable lesson this year. M&M's are expensive in bulk! You get far more mileage out of jubejubes, jumbo gum drops and liquorice all sorts. I also had some Christmas sprinkles which look great if you can handle most of them ending up on the floor!

Disposable plastic icing bags are a great help. I cut the holes small enough that the icing doesn't leak out all over the table. It still ends up everywhere by the end of the night though!

Melissa helps get more of the candy on the houses and less in the bellies!

Constance is a good big sister, helping Jonas with his house. I think he gets too excited to focus. Candy can have that effect on kids!

Jakes' awesome house - completely covered in candy!

New Camera!

2011-12-07T16:23:00.001-04:00

Well, it is not a new camera, but is new to me. It is also vastly superior to my camera, which took another hit with the Mister on his trip. I bought my Olympus in 2003, it's a 3.2mp! It would still take great shots - especially super macro - if the poor thing hadn't been knocked about more times than it could handle.
So now, I have the lovely Hollie's Sony Cyber-shot. It has a completely different feel and with a different system, it will take some getting used to.

I took my new buddy with me on a walk down a path I've never explored. Running past the entrance to the path, I've wondered about it many times and also figured I might be able to use it, to get a better look at the horses at the nearby Greenbelt Farm. There was a light dusting of snow this morning that threatened to melt if I didn't get my butt out the door.

I did eventually find the horses. It was tricky to get a decent shot as one couldn't get too close. There was a stream running around the perimeter of the property and it was quite thick with bushes in most places. I did manage to get one shot that I liked.

I like that you can catch a glimpse of the snow that was still trying to fall, despite the temperature hovering around the freezing mark. This path was lovely and quiet, there was one other walker with a skittish dog, but they didn't last long and then I had the area all to myself. In a big city, it's not easy to find a quiet spot without traffic or shopping.

Along the way I found an abandoned nest. I saw others as well, but this one I brought home. Of course now that it is thawing, it is coming loose. Aren't these things usually tightly bound? I will have to find a way to reinforce it without wrecking the look of it. This one pictured below was higher in a tree and was perfectly cup-shaped. One of these days, I'm sure to find another - just gotta keep trekking.

Recipe: Apple Cake

2011-09-27T17:01:00.000-03:00

What a heavenly smell this cake makes in the kitchen! Perfect for this time year when the apples are ripe for the picking. Ha! This cake is super moist, spicy and made to be eaten with a cup of tea. You could gussy it up with one of those fancy bundt pans and spiced whipped cream I suppose....or a caramel whiskey sauce - yum. I have no idea whose this recipe is, it was clipped from the newspaper - my guess is the Chronicle Herald in Halifax. The only changes I made are described after the recipe.

Apple Cake

4 medium apples, peeled, cored and sliced or chopped
2 cups sugar
2 large eggs, beaten
1 cup butter, melted
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup walnuts

glaze: 1/2 cup icing sugar
1 cup apple cider.

Preheat oven to 350*F. Lightly butter standard size bundt pan. Place apples and sugar in a large mixing bowl and stir to coat. Set aside for 10-15 minutes, stirring occasionally. Combine eggs and cooled butter; mix well.
In another bowl, mix flour, baking soda, cinnamon, nutmeg, allspice and walnuts. Add butter and egg mixture to flour mixture, then sugar and apples; stir well. Pour batter in into prepared pan and smooth top.
Bake 45-50 minutes or until toothpick inserted comes out clean. Let cake cool 10 minutes, then invert onto a cooling rack placed on waxed paper.
Place cider in small saucepan; boil until reduced by half. Let cool 10 minutes; whisk in icing sugar: drizzle over warm cake.

I did things a bit differently this time. I used two 8" square pans instead of a bundt. I wanted one to put in the freezer for later. The batter was just right for the two pans. It still seemed to need at least 50 minutes to cook, as this is a super moist cake. Because I wan't needing all that glaze, I just took 1/4 cup of icing sugar and thinned it with a tablespoon and a half of apple cider. The flavour of the glaze in the original recipe is super yummy and worth making properly, I was just lazy and made a basic drizzle.

happy baking!

Wild Crabapple Jelly

2011-09-11T10:46:00.001-03:00

I have never made jelly before. Jams, yes with a package of Certo at the ready. But, jelly from scratch? it always seemed like it would be a tricky sort of alchemy that you work only if you've grown up with an old school Gramma who canned everything. This site made it seem doable.
I had seen the tree full of lovely red crabapples on my run during the week. It's a route I used to run in the winter and would never have seen the lone tree in the mix. I decided that making jelly from a wild crabapple would be really cool. I rode to site Saturday morning and realized that I was a couple of weeks too late. Up close, most of the fruit had be partially devoured by hornets. I went ahead and collected as many unblemished apples as I could

They are small like cherries and a lovely red. I hoped this would bode well for the colour of the jelly. I'd read some recipes where they had added food colour to give the jelly a deep red hue. I was hoping this batch wouldn't need it. Being small it took quite a few minutes to remove all the stems and blosssom ends and cut in half. Thank fate they didn't need peeling! I also thank Trev for giving me a hand.

It was a lovely afternoon to sit on the deck

All the fruit measured 8 cups when cut. This is half of the amount used on the website I linked to above. MMs' instructions were clear and concise, but I was glad my amount wasn't an odd number. She recommends half the amount of water to the amount of fruit. So far so good. 8 cups fruit, 4 cups water. This was brought to a boil for 10 minutes before smooshing.

Once the fruit was boiled for 10 minutes, then mashed and cooked for another five, it was put into a cheesecloth lined colander over a large bowl to let the juice extract itself. You can supposedly buy a jelly strainer bag, but given how many people in the various stores I went to, looking for the cheesecloth - knew what cheesecloth was - I'm guessing that jelly making is a lost art here in South Ottawa.

The pulp is wonderfully red. It took a couple of hours to drain.

Once the juice is drained and ready, MM recommends measuring it (making a note for future reference) and adding slightly less than that amount of sugar. I had almost three cups, so I topped it up with a bit of water ( maybe 1/8 c) to make an even three. I measured 3 cups sugar and then removed two spoonfuls. Once this mixture started to boil, it turned a gorgeous deep, clear red. I was starting to get excited that this might work out after all!

Getting the temperature to 220*

I did a gel test as I was skimming off the foam and it really seemed like gelling was not going to be a problem. Being nervous, this my first foray into jelly making, I did both the plate test and the spoon in the ice water test! The stuff gelled like a dream! The boiled jars were waiting in the oven at 225* and I had the lids boiling away and ready. In the past when I've made jam according to the Certo instructions, I've never used a water bath. I've had the canning pot for quite awhile, but have never used it! So I popped the jars into the boiling water, waited for the boiling to commence again and set the timer for ten minutes

Make sure to start timing after the water has returned to a boil.

This morning, I popped open one of the jars and spread the jelly on hot, buttered toast. It tasted just like Crabapple jelly should! I got seven 250ml jars, just the right size for gifts. Next year, I have to remember to go a week or so earlier and take Trev with me so we can get some of the fruit up high!

Like Jewels!

Checking Out Ottawa -The Mer Bleue Trail

2011-09-08T23:21:00.000-03:00

So with a borrowed car at our disposal, we decided to check out a trail that is close to home but still out of our range by bus: The Mer Bleue Trail. This is a 3500 sq. hectare wetland/bog that is quite a unique part of the National Capital Commissions trail system.
Going in we realized that there was more than one entrance so I took a pic of the trail number for future reference

The trail really ranges at first from foresty trail and meadowland. We walked for ages, wondering where the heck this boardwalk was that we'd read about....

is this the result of the Fisher Cats we were warned of? Eewww

still in the foresty area, wondering if we were in the right place.... Trev found himself a stick, while I check out the flora and fauna

Eventually, after chasing big ass dragonflies, unnamed flying bugs and seeing the landscape change back and forth, from deciduous forest to northern seeming meadowlands, we finally came to what we were originally looking for: the boardwalk!

To be fair, coming from the Maritimes - well, Trev being a Maritimer - we were sceptical of anything not attached to an ocean, calling itself a boardwalk! After 40 minutes of walking we started to wonder if the wee bridges we crossed over old creeks, were what was meant by 'boardwalk'. We were pleasantly surprised.

There are lots of the NCC signs along the way so that you can grasp where you are. Ecologically, it's a fabulous area, more indicative of a northern landscape than a valley and to see the traces of the ancient Ottawa River was quite humbling. The thing that most amazed me, was the fact that on the last holiday weekend before school started, there was no one to be seen!

and suddenly the marsh turned to a peat bog!

Apparently, there are very few plants that can survive in a peat bog given the acidity of the 'soil'. Nonetheless, it was quite lovely and I loved that there was a wonderful calm, despite the fact that highways were not that far away...

Eventually we found our way back onto a trail. We decided that to walk the road back to the car might be quicker than taking the forest path back the way we came. Yes, we were WRONG! the road back was probably equal in distance, and because we had NO idea where we were it seemed like forever to find our way back. Long enough for me to be so starving, that I considered eating at McDonalds on the way home. Now, that's drastic! But, just before we got onto Ridge Road to look for the entrance to #53 trail, a friend decided to send us off with a farewell:

cutie! I'm glad we had a chance to check out this corner of our world, it's amazing the natural wonders that are sitting on your doorstep. You just have to never stop thinking like a tourist in order to find them!

Going Grey is Scary

2011-08-29T21:16:00.001-03:00

and I know it shouldn't be. But, there it is. We live in a world where eighteen is seen as the height of physical perfection. I found my first few grey hairs at sixteen. Dying it then was fun, especially during my art school years, White? sure. Red? sure. Orange? absolutely. Two-tone? why not.
Fast forward 20 years.
Now, living in a city where everything takes too much time and money, dying my hair every four weeks is tedious and expensive. I was going to a terrific salon to ease my transition into grey. The last eight months left me with gorgeous chestnut hair and clever lowlights and hightlights, but the treatments were $200 a pop every four weeks. The resulting growth being a noticeable cool salt'n'pepper contrasting starkly with all the warm tones going on the rest of the way. I knew this couldn't go on.

Back in 2006:

We had just moved back from Victoria and I was in the process of growing out my hair for the wedding. I was dying it regularly every four weeks as the new growth was no longer just a 'strand or two'.

2009 - still dying it regularly and unable to give up the longer cut.

Here in Ottawa I began a journey of lightening and highlights in an attempt to let the grey grow in. Unfortunately, the resulting effect - however lovely - never allowed the new growth to seamlessly integrate with the old. $800 later, I decided to go on a dye diet. No more! I am too chicken to cut it so short that all the dyed hair would be gone, but I came pretty close. I figure in October, I can have the rest of the dyed hair cut away and start allowing the 'real' hair to emerge.

a close-up of my roots!

I thought letting go of that image of myself as raven-haired would be easy to let go of after seeing pictures of so many fantastic women who have let their grey grow in. An example here: I think this is Eileen Fisher, but I may be wrong. The interwebs are unreliable sometimes.

but man, I am so afraid of seeming 'old'. And let's face it - at 20 years younger - as cool as this woman seems, am I ready to look her age????? The picture of myself with Chase in 2009 is still how I see myself. If I get offered a seniors discount in the next year, that's it. The hair salon is where I'll gladly drop my $200.

Recipe: Hoisin Turkey Lettuce Wraps

2011-07-15T17:57:00.003-03:00

We had something like this at a restaurant in Halifax once and had to figure out how to make it when the restaurant changed hands and menus. This scenario accounts for much of what comes out of our kitchen, especially when we've moved and lost a favourite meal. It becomes a challenge to recreate those favourites.

When the days get super hot, my favourite things to eat are usually cool and crunchy. This dish satisfies the craving for something meaty (a prerequisite for husband), while still having all the different textures and cool tastes that a salad has.

The added bonus is that you eat it with your hands and everyone can make their own as they like it, making it perfect for pot lucks. This kind of dish lends itself to variations galore, depending on what you have in your kitchen and you can use any kind of ground meat or crumbled tofu for the filling. At Loblaws, I found a Thai Basil plant for the deck and the herbs' flavour is perfect for this dish. Makes great leftovers as well!

Garnished with Thai Basil

Hoisin Turkey Lettuce Wraps

1 pound ground turkey

1 tbsp vegetable oil

1 onion, diced

3 cloves garlic, minced

1/2 each red and green pepper, diced

1 small tin of water chestnuts, drained and diced*

1/2 cup hoisin sauce

1 tbsp chili garlic sauce like Sambal Oelek

1 cup shredded carrot

1/2 cup shredded cabbage

1/4 pkg rice vermicelli noodles, softened

1/2 cup cucumber, slivered

bib, boston or romaine lettuce, washed and dried.

handful of mint and cilantro

Saute onion in oil over medium heat until translucent. Add garlic, stir a minute. Add ground turkey and stir until cooked through. Add peppers and water chestnut. Add hoisin and chili garlic sauce. If mixture seems dry, add more hoisin. When peppers are cooked and mixture is hot and bubbly remove from heat and serve in a heatproof bowl with vegetables and noodles all in separate dishes with lettuce leaves separated. Layer shredded vegetables, noodles and herbs in a lettuce leaf, top with pork and enjoy. Great food for a hot night.

* If you don't have water chestnuts, celery or even chopped peanuts would give some crunch to the turkey mixture. You can decrease the chili garlic sauce to one teaspoon if you like things less spicy.e

Relay for Life Cupcakes

2011-06-11T20:37:00.002-03:00

A good friend of mine, Melissa, has spent months organizing a team - Running With Sissors - for this years' Relay for Life event in Nepean. After much hard work, the team had a couple of last minute dropouts and I was asked to help out. I felt that as I hadn't done any fundraising, I should contribute something other than just putting my feet on the track. Well, what do folks planning an all-nighter need? SUGAR!

The Canadian Cancer Society has turned the daffodil into an icon so I knew I wanted some daffodils involved.

gum paste daffodils

The cupcakes and buttercream icing were both lemon with lots of fresh zest for zing. A few small yellow blossoms and some in complimentary blue to accent half the cupcakes.

I gather they were a hit as they disappeared in the blink of an eye! The daffodils turned out so well, I can't wait to make some more and do a cake. It would need some lemon curd in the filling I think.

Sometimes, I like the inside flavours of a cake to be a mystery. Other times, like here with the daffodils, I like the decorations to put the flavour in your mind before you taste.

Doesn't that look like it would taste of fresh lemons?

The event was a success. So many people came and put hard work into raising money and awareness into the prevention and cure of Cancer. We all have all been touched by this disease in one way or another. Wouldn't it be wonderful if this indiscriminate disease could be eradicated?

Maritime Decor - The Homesick Edition

2011-05-23T20:17:00.004-03:00

Victoria Day Weekend. I hope everyone is enjoying the first long weekend of the summer. I know summer doesn't officially start until end of June, but still - don't we all start behaving as though summer has started once May TwoFour arrives?

Even though I am not originally from the Maritimes and didn't live there long enough ( only 15 or so years) for locals to consider me a Maritimer, I do miss it something fierce right now.
So while my friends are planning excursions to Clam Harbour this summer, I am going to content myself with swimming at Mooneys Bay Park on the Rideau. And fixing up the living room with a nautical beach vibe.

This is my mobile hanging from the mantel. The wood and a couple of the shells are from the Eastern Passage, NS and the sea glass, bone and crab bit were found at Saxe Point Park in Esquimalt, BC. The jute was dyed dark blue when I used it to tie up some pillowcases I was dying. Here is a bit closer up:

Also included are Trevors' and my initials done on pine with the Nautical alphabet. I saw some posters online that gave me the idea.

The large panel is Tango for Trevor and Tamara, the next two are Charlie and Mike for both of our last names. I haven't quite finished the edges yet, but wanted to see how they would look. I might do some bunting next, although I haven't decided yet. I just know the mantel still needs something else:

When I figure out what it needs I'll take more pictures. For now, I am scheming how to get back to Nova Scotia for a visit. I not only want some driftwood and starfish, but some Brothers Pepperoni is sorely needed. Ah for a day at the beach.................

Recipe: Happy Easter!

2011-04-24T12:46:00.001-03:00

Easter is a wonderful holiday. Not only is it one of the remaining times of the year where everything is closed, but it heralds Spring. Yes, Spring is technically already here, but it is never really warm until after Easter.
The food is also wonderful: ham, scalloped potatoes, eggs for brunch, chocolate and Carrot Cake! I adore carrot cake. I love that it can be a humble tea loaf or an extravagant tiered cake.
Even though we have no plans for the holiday in this new city, I decided it wouldn't be right without some carrot cake. With Orange Cream Cheese frosting of course! If I could eat the frosting all by itself, I would....so yummy.

Lemon Zest would work just as well, however the Tangelos were on sale and
are wonderful to eat after the zest is removed.

Tea loaf for a Sunday afternoon.

Carrot Cake Loaf with Orange Cream Cheese Frosting

3/4 cup unsalted butter, melted
1 1/2 cups flour
1/2 cup walnuts or pecans, toasted
1 1/4-1/2cups grated carrots (about 2 medium carrots or 11/2 large)
1/2 cup shredded coconut
2 eggs, lightly beaten
1/4 cup buttermilk
1 tsp vanilla
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger

Preheat oven 325* and grease a 9x5 loaf pan. In a medium bowl, stir together carrots, eggs, buttermilk, vanilla, sugar and coconut until well combined.
Sift together flour, baking powder, baking soda, salt and spices. Fold dry mixture into wet until combined. Fold in melted butter and nuts.
Bake approximately 1 hour 15minutes or until a cake tester comes out clean. Cool in pan 15 to 20 minutes. Turn out and cool completely before frosting.

Orange Cream Cheese Frosting

1/4 cup unsalted butter
1 brick of cream cheese
1 cup sifted icing sugar
1 tsp vanilla
pinch salt
grated orange rind ( I chopped mine finely so it would be a speckle in the frosting)

Cream together butter and cream cheese until soft and no lumps remain. Add vanilla, salt and zest. Stir in icing sugar until combined. If a stiffer frosting is desired, add another 1/4 cup of icing sugar.

Enjoy and Happy Easter!

April Blues

2011-04-19T11:12:00.002-03:00

This month has certainly been disappointing in the weather department. It has slowly worn down my mood as we near the end of the month with constantly dreary skies and temperatures barely above zero. This is the time of year when I think we all start looking around us and realize that spring cleaning isn't enough. New colours, new paint, new cushions....I want them all! Even if money wasn't an issue (HA!) is that really an option?
This is where you have to look around and see what you can do with what you've got. Luckily, I have about six white cotton panels that were curtains in our previous home. The stagers took them all down and replaced them with sheers. I haven't used them here in the condo as the window situation is so different. So they have sat in the cupboard for the better part of a year.
Last week, I started cutting them up and using the fabric for cushion covers, table runner, scarf and napkins. I still have two panels left.
To show what I have done with the fabric, I'll first show my inspiration.

www.housetohome.co.uk

I love blue and white and even though I wasn't planning to change the grey curtains, this photo just looked so crisp and I loved, loved, loved the cool feel.

Restoration House

I guess it is obvious that I love white interiors? So, armed with black fabric paint, blue Rit dye and my sewing machine, I have been sewing and painting new cushion covers, dying napkins and even a new scarf.

Here, I've covered the wee cushion that came with my Ikea chair. On Kimberleys' beautiful blog: Restoration House, she has a link to the CityTV segment that shows the 5 minute cushion cover. So super easy to make, that I think I might have to use the rest of the fabric to make some blue cushion covers as well. I bought both 'Denim Blue' and 'Navy blue'. So far I've only used the denim and I love it. My white kitchen counter tops are not going to fare well during this obsession!

These cushions might need the blue treatment too. I don't feel they look finished right? I may love white, but this is a bit washed out. It needs more of this:

The fabric on the left will be a runner for the table and on the right is a scarf. I tied the fringe on the ends for a bit of decorative finish. It also prevents the threads from coming out.

Napkins! Next, I want to actual try to get the intensity of the blue in the curtains shown above. I think a double dose of the navy dye might be the trick. I'm envisioning it being tricky to keep the white, white. If anybody has tips or tricks for that....let me know.

I will post photos of the loveseat again once it's gotten 'the treatment'

Blue Orchid Wedding

2011-04-08T09:18:00.001-03:00

I have the pleasure of making wedding cupcakes with a six inch topper cake for a couple getting married this July. They were here this week with their adorable daughter to see some prototypes and eat some cake. I did two 5" samples with some gum paste toppers to get their feedback and make sure I was on the right track.

Now I need to get the flowers shaded and make lot's of filler flowers to make the bouquets. I find arranging the flowers one of the hardest parts as these flowers aren't flexible like real flowers. I wish there was somewhere here in Ottawa that had the kind of classes where I could learn things like the arranging. There is a fabulous sounding class at Flourconfections in Pickering, but not only is it out of my price range at $875 - it's four hours away. Trial and error at home it is!

Thinking Spring: Making Cupcakes

2011-03-14T18:38:00.002-03:00

I have a project on the go for some summer wedding cupcakes. The colours are lovely and rich and I'm keen to use both colours on one cupcake. At the same time, I have been altering a recipe for one bowl chocolate cake that I found on Allrecipes, but found lacking in the 'rich chocolate' department. It's a case of wanting a lighter version of my chocolate fudge cake without sacrificing flavour.

I've never really delved deeply into a recipe, tweaking, baking, keeping track of it all. It's kind of fun, experimenting like this. After three incarnations, I think I've finally got what I'm looking for. The next step, is to make them again the exact same way and hope they perform. I've starting converting my measurements to weight. I really want to be able to make the batter for 12 cupcakes and triple the batter for cakes without having to worry about it. I've run into issues in the past with this and have always assumed I messed up, but one thing I took away from my class at the Cordon Bleu, was that scaling a recipe without weighing it can make all the difference.

So these are prototypes....all the more fun to eat right?

Chocolate cuppies in the mini waxed cups I love so much. They are a great way to use up a little bit of batter as they stand on their own on the cookie sheet. Cheryl at Cupcake Bakeshop ( a blog I love, love, love) uses them and makes them seem so chic. I'd love to find an affordable source for the standard size.

and yes, I am going to put a dot of some sort in the centre. I've been having fun hand colouring non-pareils and pearls so getting the right colour shouldn't be too difficult.

Looking Forward to Spring - Petit Fours

2011-02-26T22:10:00.002-04:00

Somehow, I am still obsessed with Petit Fours. Last time I made the poured fondant from scratch, and while not impossible, it still seems like a lot of work and I'd like to get the process down so that I can glaze the tops of cupcakes. I have seen a few people on the web using a Martha Stewart recipe that seemed interesting because it is semi-heated. I tried it this week and it sure is pretty close to the real thing. There is a hint of the chewiness that I like, but unfortunately there is still a wee 'gritty' feeling that comes from the icing sugar. Maybe I am being too picky and perhaps as few have ever tried the real thing, the loveliness of the dessert will overwhelm any sense of them not being 'exactly' right. I think next time I am going to add a few sprinkles before the glaze sets as these seem too plain to me. Or perhaps the blossoms need a hint of petal dust for oomph. Not sure, but I will work on it!
Last time I made the marzipan to top the cake and for the life of me I can't remember which recipe I used???? There are a lot to choose from out there and I bookmarked a bunch of recipes, but forgot to note which I used. So I bought some for these. Something to be said for not having to make everything!

I've rewritten the glaze recipe, because there is an irritating ad to skip over before you can view the recipe on Marthastewart.com.

Petit Fours Glaze

9 cups sifted icing sugar

1/2 cup light corn syrup

1 tsp clear vanilla extract

1/2 tsp almond extract

1/2 cup water

gel paste colouring

In a heatproof bowl set over (not touching) simmering water, mix sugar, corn syrup, water, and extracts together until they are warm and smooth. Stir in enough food colouring until desired tint is reached. Do not overheat. Let cool about 8 minutes before pouring

This recipe says it is enough for 32 Petit Fours and I was only making 16, so I halved it and still had lots left over. In order to try this, I found that the batter left over from a cake I was baking, put into a 6" square pan, was a perfect amount to split and make the Petit Fours about 1"x 1" each. This way I wasn't dipping all night and faced with way more sweets than I could handle. Eventually, I think even my co-workers may want to call a timeout from the sugar!!

Here you can sort of see the sheen on the glaze, which is nice - that's what I'm looking for in the finish. The photos aren't the best - I find trying to take these at night with regular lights, even if I compensate with the white balance - doesn't take nice pictures. I hope to get some done one night before a day off, so that I can photograph them in natural light.

On a side note: I had to trim some cupcake wrappers for them to fit nicely, mini sized ones were too small and regular ones were too tall. I took off less than 1/4 inch.

Sweet Valentine's Treats

2011-02-16T12:05:00.002-04:00

I realize it is a few days late, but when it comes to sweet things - better late than never right?
The Vanilla Bean Sandwich cookies are from a recipe on the food blog Smitten Kitchen. I love this recipe because it is versatile and freezes well. I've even substituted a gluten free flour and the texture of the cookie remained wonderful snap crunchy. Instead of flattening balls of dough, which does give lovely edges, I rolled and cut out hearts for the holiday. Some were filled with a vanilla bean butter cream and the other half with a dark chocolate ganache - like a Fudgeo, but better!

These above are a smaller bite-sized cookie. I do have a slightly bigger cutter that is almost a 'folk art' style heart and that is the one I really like to use. They turn out a perfect sized cookie. Glass of milk anyone?

For the folks at work I made some chocolate cupcakes with vanilla icing. I dug a small divot into each cupcake and filled it with the remaining ganache. It was either that or squeeze it into my mouth and I had already exceeded my sugar intake for the month eating the remaining sandwich cookies. I am still trying to find the perfect chocolate cupcake recipe. This one is close, but I think I could still get them a little more chocolately.
I am also struggling to get those perfect domed tops. I tried playing with the oven temperature to see if that worked. They did dome up better, but were lopsided! I know it's not an uneven heating because the direction was different on various cupcakes.....it's a mystery. I hope that my cupcake class at the Cordon Bleu school this weekend with give me a chance to get some answers.

The white chocolate heart toppers were super easy to make with Merkins wafers and a disposable piping bag. I just piped loads of them in different shapes and picked the ones I liked best. If you pipe them so that the bottom of the heart is a little elongated, it makes a perfect stick to anchor the heart in the icing.

Happy Belated Valentine's Day!!!

Recipe: What to do on a frigid day?

2011-01-23T22:50:00.002-04:00

Bake of course! There was NO way I was going outside today. I didn't think I was wussy about the cold, but was proven wrong. -25, feels like -38????? That is just too cold for me. So baking was definitely on the agenda.
Anything with oats usually satisfies the need to make something a bit healthy in the month after Christmas decadence and I had one banana that was overripe. The problem I was having was that one banana isn't enough for most recipes, so I decided to just add it to a regular oatmeal muffin recipe and see what happened.
The resulting muffins weren't much to look at - they don't rise a whole lot - but moist and delicious for sure. I tinkered with a recipe I found on Epicurious - the original is Here I needed to add some whole wheat, didn't have buttermilk, wanted to add the banana and finally added the chocolate chips so that husband would eat them. These were lovely moist and not too sweet. When I make them again, I will cut back some of the butter (although so much flavour comes from butter.....) add cranberries or blueberries and do a streusel topping. There were a lot of great ideas in the reviews for the original recipe. I love that it came from a Home Ec class in the 40's.

Oatmeal Banana Chocolate Chip Muffins
1 cup old-fashioned rolled oats
1 cup buttermilk (sub milk soured with lemon juice)
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 over ripe banana, mashed
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

In a large bowl, combine oats and buttermilk and let stand 1 hour.

Preheat oven to 400°F. and line with papers, twelve 1/2-cup muffin tins.

Add egg, sugar, banana and butter to oat mixture, stirring until just combined.

Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in chips.

Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

Cheers!

Getting a spot on my Favourite Blog! - Desire to Inspire

2011-01-04T23:06:00.000-04:00

Desire to Inspire is one of my favourite design blogs - mostly I just drool at the room porn, but occasionally I will see something that sparks an idea. Many of these ideas are on the back burner - that's okay. Our wee condo isn't going anywhere and I'll get the chance to do some cool things along the way I'm sure. To be honest, I check in with Kim and Jo regularly because of their monday feature 'Pets on Furniture'. It never fails to put a smile on my face and I love to catch a glimpse into the homes of professional and amateur designer/decorators. I often show the pictures to hubby in our never-ending search for the dog we would like.
This week I have been smitten by the corgis - Pumpkin and Darby - that were also featured. The faces!

Anyway, here is my photo. On some dogwood branches, I had hung a Christmas dream catcher that was inspired by Tamar. A. she has a great name. B. she makes beautiful things. See for yourself on Etsy The cat princess known as Banshee was determined to get in the picture. She is forever the performer.

and she needs her close up of course!

Needless to say, I was chuffed to see the photos included amongst all the fabulous photography and beautiful rooms - made my Monday.

If you ever need a pick-me-up, check out Desiretoinspire on a monday or any other day for that matter.

Christmas Treats for Gifting

2010-12-21T13:49:00.001-04:00

These little gift items are a good example of how I never like anything to go to waste. Maybe my mum being born in the '30's has something to do with it, but I abhor food being thrown out. Even when making something that needs to be scraped out of a bowl or container, I'll scrape every last speck out with my spatula before consigning the bowl to the sink. On occasion this has resulted in a extra cupcake or rum ball and that pleases me to no end.

Broken candy canes are so sad. These couldn't be hung on the tree as they were a wee bit banged up. I bought these ones because they were red and white without the green that I always see. When I opened up the box however, they were in a sad state.
Dip 'em in white chocolate, roll them in sprinkles - I'm sure some sparkly red sanding sugar would have looked great too - and Voila! Pretty treats.

But what about all the broken bits?

I ground up the broken candy cane bits in the food processor and sieved them. The larger chunks might go into some dark chocolate cookies later, but the finer peppermint dust was perfect to sprinkle onto the leftover white chocolate from dipping the candy cane sticks! I didn't need to add any peppermint flavour because the chocolate had lots of bits from dipping the broken candy canes. It's a subtle flavour and the white chocolate just melts in the mouth. You can put the chocolate in a squeeze bottle, plastic disposable bag or I just dropped small amounts from a spoon to make small coin sized drops.
I love that both the candy canes and white chocolate get all used up and I have something to give when a small token gift is appropriate. The cute glassine envelopes were from InTheClear on Etsy.

These are cute just for decoration on the counter

Peppermint Marshmallows for Christmas

2010-12-02T22:08:00.002-04:00

I'm sure most recipe hungry bloggers out there have come across recipes for homemade marshmallows. A couple of years ago, it seemed you couldn't shake a stick without hitting 'Gourmet' marshmallows at boutiques and farmers markets. That being said, they really are such an easy treat, that I hope you won't overlook making them this winter, as they require little in ingredients and are SO superior to their packaged counterpart.

Here the pan has been lined with parchment and well oiled. Marshmallow is sticky stuff so make sure you have vegetable oil on everything, including your fingers.

Place water, gelatine, and flavouring in the bowl of your stand mixer. Softening the gelatine like this is called 'blooming'. I used a mixure of peppermint oil and vanilla extract. What I didn't know, was that the peppermint oil is REALLY strong. One drop would suffice for this recipe.

Add the sugar, salt, corn syrup and remaining water to a saucepan and bring to a boil with the lid on. Once it has come to a boil, take the lid off and continue to cook, without stirring until the syrup reaches the softball stage. (234 - 240 *F)

With your mixer on medium, VERY Carefully pour the hot sugar syrup slowly down the side of the bowl into the gelatine mixture. Be slow and mindful so the hot syrup doesn't splash up. If you have a splash guard, great. Mine has long since gone so I just go slowly and watch what I'm doing. When all the syrup is in, put the mixer up to full speed. Beat for about 8 to 10 minutes until fluffy. It will get voluminous and stiff as it beats.

Quickly pour it into the pan and smooth top with an oiled offset spatula. I dropped red food colouring randomly onto the top and then swirled it with an oiled toothpick. Allow to sit overnight. When ready to cut you can either oil some sissors, a knife or a pizza cutter to cut into cubes. Mix equal parts rice/corn starch with icing sugar and roll each cube in the powder. Shake off excess and store in a tin or tupperware. These will keep several several weeks. If they last that long.

Because I found the peppermint oil so strong, my first batch required some doctoring. Others thought they were fine, but we are always pickier about what we make than the recipients are - non? I decided the best way to spread the flavour out was to make Rice Krispie Squares. I chopped up some peppermint candy to sprinkle on the top as well as some red sugar for decoration.

Oh man these are yummy.

Basic Vanilla Marshmallow recipe available at: Brownie Points Blog

It's Starting to Look A Lot Like Christmas.....

2010-11-29T23:18:00.001-04:00

Tree is up, mantle is decorated (first working fireplace I've had since I was eleven - Yay!!), plans for treats to make are set and prezzies are in the works. This also means I am stitching up a storm. In the past I've stuck pretty closely to red and white ornaments with the odd scotty ( template courtesy of Allsorts ) thrown in.

This year I've decided I need to branch out a little bit. I think these stars need to be stitched to a ribbon to make a garland. Just what a plain white mantle needs.

Petit Fours

2010-11-16T13:51:00.003-04:00

I have for a long time, had this obsession with these wee desserts. They seem impossibly chic and European, like the haute couture of the pastry world. I have over the years tried to make them with little success. Years ago there was an article about them in Gourmet magazine for Valentines Day and it included the instructions for making the fondant from scratch, pouring sugar syrup onto a marble slab and scraping endlessly until it was opaque and pliable. These cakes didn't work for me then either, but it was my first introduction to the candy thermometre. Peggy Porschen includes them in her books, making them look easy and using a powdered fondant for dipping. Well I guess this elusive powdered fondant must be another 'found in the UK only' kind of product as I've had no luck sourcing it here or in Halifax. Well I just had to give it another go. Food Processor Poured Fondant seemed to be the answer. It would cover these perfectly right?

No such luck. I thinned it with sugar syrup as I'd read, positioned my hand just as I see in Porschen's step by step photos. Argh...so frustrating and I hate to waste good ingredients. I had been so sure these were going to work out this time that I'd even made homemade marzipan for the tops. (totally yummy and not hard at all to do, by the way) So I finally decided to use rolled fondant to cover - that has been what I've seen all over the web so I figure there must be a reason why everyone is doing it.

Yes, they look lovely. But they really are a lot of work, stretching and smoothing the fondant over each, one at a time. After these two I gave up and put everything away and went to bed. In my sleep, I was dipping cookies into the poured fondant. It was really bugging me that I couldn't get this down.
This morning, after a good run, I decided to give it another go. This time I thinned down the fondant quite a bit more than I had the night before, using the rest of the sugar syrup.

both types of petit fours

This is the finish I was hoping for. They are paler than the original ones as I only tinted half the fondant, and used all of it together.

One of the reasons I keep going back and trying to get this poured fondant to work is that I love, love, love the texture of it. Because the fondant is cooked to the soft ball stage, the finished product has a wonderful 'chewiness' to it. I also believe that dipping is faster than covering and these are already enough work as is. There is still work to do, they have more of a matte finish and from all I've read, the finish should be shiny.
Yes these are INCREDIBLY sweet. Next batch I will make them smaller, but they are supposed to be a real 'once in a blue moon' treat. I am thinking of using something tart in place of the raspberry jam to try and balance them, but please don't expect if you try these that they are anything other than pure sugar. Definitely not an every day dessert.
Stay tuned, I plan to make these again and document the steps. At that time I will post all the recipes as well.
I have so many of these now from this batch.....what the hell am I going to do with them????

Happy Halloween - Death by Chocolate Edition

2010-10-31T20:21:00.000-03:00

Boo!! Halloween really snuck up on me this year. I had intended to remake the devils horns that broke when we moved as I still have the pointy tail and together, they make a quick and easy costume. No such luck. I did sit down with hubby one night this past week though and we made skulls and bones! I still had some fondant from the Eddie birthday cake and I hate to let anything go to waste, so we sat together for about an hour and a half and fashioned these little guys:

I decided to do a chocolate on chocolate cupcake with the pile of bones on top to take to work for Halloween day. Never one to let well enough alone, I decided that the cupcakes needed tombstones. My very patient husband helped me design a cupcake topper that made these wee desserts seriously cute.

I am thinking that if we do something similar next year, I'd like to model the bones with white chocolate modelling clay. This way, they would be seriously yummy to eat on their own. Although several people at work thought these were quite tasty. I assume that's because the fondant was mixed with homemade marshmallow fondant that I had made, but then realized I didn't have enough and had to mix with the Wilton stuff.

Plaid Birthday Cake for Work

2010-10-18T08:57:00.001-03:00

This saturday was a huge sale at work. Our company is now hugely respectful of its own history so Eddie Bauer's Birthday - he would have been 111, were he with us - was cause for celebration. We had a potluck lunch and as it was a birthday, I knew I would have to make a cake.

KDavidClark on Flickr

The signature plaid seemed to be the obvious choice, but plaid seemed like quite an undertaking. By simplifying the design and getting a lot of help tinting the fondant from my patient husband, I turned out better than I anticipated

The bottom 8" square cake is Devil's Food with a chocolate buttercream and some raspberry preserves. It was done dairy-free so that all my co-workers could enjoy a piece. No need to settle for a dry grocery store slab cake when I'm happy to make you what you want.

Devil's Food Cake

1/2 cup unsweetened cocoa

1 cup hot, strong coffee

1/2 vegetable shortening

1 1/2 cups sugar

2 eggs

2 tsp vanilla

1 1/2 cake flour

3/4 tsp salt

1/4 tsp baking powder

1 tsp baking soda

Preheat oven to 350*. Grease and flour two 8"round or 1 8"x3" square cake pans. Combine cocoa and coffee in a small bowl, mixing well. Put shortening, sugar, eggs, and vanilla in large mixing bowl and beat for a minute until light and fluffy. Sift together flour, salt, baking powder, and baking soda. Add the cocoa mixture alternately with flour mixture in three parts, beating well after each addition and ending with dry.

Pour batter into pans, smooth tops. Bake 25mins for 8' round pans and 45-50 for square - test with toothpick inserted in centre - it should come out clean or with a few crumbs on it. The cake should be slightly fudgy so try not to over bake. Let cool on racks for 10-15 mins before turning out onto cooling racks.

Recipe: London Fog Cupcakes

2010-10-03T22:00:00.001-03:00

London Fog Cupcakes

2/3 cup Milk
3 Earl Grey tea bags
2 eggs
2 yolks
1 tsp vanilla
1 1/3 cups flour
1 cup sugar
2 1/4 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, room temperature

Preheat oven to 350*. Place liners in 12 muffin cups. In a small saucepan, simmer the milk over medium heat. Add tea bags, remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and half of the Earl Grey milk. In the bowl of a mixer sift together the flour, sugar, baking powder, and salt. Beat on low for about 30 seconds, then add the butter and remaining milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely.

Frosting
2 cups 35% cream, cold
1 tsp vanilla
1/4 cup icing sugar*

Beat until stiff enough to pipe onto cool cupcakes. Sprinkle with cinnamon.

* I used a little less ( 1 tablespoon maybe?) as I was in a 'less sweet' mood.

Tutorial: Caramel Acorns

2010-09-29T17:54:00.011-03:00

Recognize these? Must mean Halloween is around the corner. Here is a cute little edible decoration you can make with the kids. They make a great cupcake topper or decoration for your Thanksgiving desserts.

Cut the caramels so that you have a piece that is 2/3 the candy and 1/3. The larger section will be the body or the acorn and the smaller piece will be the cap

Here, I have rolled the big pieces into balls and the smaller into discs. The heat from your hands start to soften the caramels so it's good to make a bunch at once so that you can put one down and work on another to keep them from getting too gooey.

By pinching one end, form a wee point.

The caps can be lightly stretched over your finger to make a 'bowl' shape.

Attach the cap to the body and pinch to form a stem. I touch the top of the stem to keep it from being too pointy.

Here I am using a pin tool to make the markings on the cap. You could also use a butter knife or a plastic rotary fondant tool. The lines don't have to be perfect.

A close up of the cap.

The finished acorns. They even look super cute without the lines so don't worry if you don't want little fingers using a butter knife. Super yummy too.

Butterscotch Spice Cupcakes

2010-09-15T08:41:00.006-03:00

I am participating in this year's Capital Cupcake Camp at City Hall. It is a fabulous fundraiser where amateur and professional bakers can enter their cupcakes for a small fee and you can also buy $10 Taster tickets good for 4 cupcakes of your choice. There are catagories that the amateur cupcakes will be competing in: Most Amazingly decorated, Best Filling, Tastiest Twist on a Traditional, Best Vegan and best savoury. You can only bring 24 or one flavour. My aim to make gum paste acorns and oak leaves, but for these samplers I made the acorn from a Kraft caramel. The cake is a brown sugar cinnamon sponge with a buttterscotch filling. The frosting is vanilla meringue buttercream with rum. I was going for something evocative of fall without having apple or maple. Nothing wrong with those flavours mind you.......

Christening Cake

2010-08-29T21:15:00.004-03:00

All the wee little gum paste blossoms.

Lemon Sponge with Lemon curd filling.

My first cake order here in Ottawa for a girls christening. Lemon cake with lemon curd filling. I just pray that there weren't any bubbles under the fondant. I find sometimes they appear later.

Renos - Second Floor

2010-05-07T08:27:00.008-03:00

I love the yellow and black together which is funny as I didn't even buy the duvet cover because I liked it, but because it was $19 for a king size at Ikea. Now I have discovered that I love it.

The Master bedroom has the lightest shade of grey in the house. We had the paint retinted after we painted this room as I thought it was too light.

This hallway cupboard had floor to ceiling faux wood panel sliding doors that didn't slide properly any more. It was a joy to rip them out. Behind the curtain we put up hooks to hang the ironing board.

This room was pretty much empty the entire time we lived here. The bookcases are from the kitchen, the desk from the basement, the computer borrowed from Trev's Dad, Jack and the futon borrowed from Kyle. I was glad to realize that although it seemed like we had accumulated a lot when moving from the apartment, we hadn't gotten enough to fill a three bedroom house.

Renato's painting is perfect in this room, the red and black temper the soft blue and make it more grown-up.

A Look at the Renos - Main Floor

2010-04-28T18:29:00.008-03:00

The stagers did a great job of including my paintings around the house

New light fixture, new hardware, new floors - even the door to the pantry had to be changed.

All the trim is new as we haven't had any since we removed the wainscoting (when we moved in in 2006!!!!). Pretty much every outlet and light switch is new too.

Renos are over!

2010-04-14T10:41:00.005-03:00

So now that I am in a home decorating mode, I've been going back through old magazines and getting ideas for when we move. One thing I saw in Style at Home was a lovely necklace holder made from a branch and painted white.
I haven't painted mine, and I attached it to a piece of weathered wood instead of a block, but the effect is similar. I am quite pleased with the way it turned out.

Birthday Cake

2010-01-24T09:59:00.007-04:00

Recently, a friend with wheat allergies had a birthday. I offered to make a cake as I have an old recipe I hadn't made in years that I thought would do the trick. It's also kind of fun for the challenge to make something where you can't rely on all the old standbys. The cake itself is built on eggs and nuts. I wanted a high cake and I also wanted something more gourmet seeming, so I made two batches and layered it with ganache and mousse. To decorate it seemed like I had no choice but to try and make the spiked hazelnuts that were featured in Martha Stewart a while back. I think I may need to work on those, although some usable ones did make it onto the cake.

Hazelnut Torte

4 eggs
3/4 cup sugar - whirl these in blender
add:
2 tbsp flour ( I used Bulk Barn substitute that is a blend of bean,potato,tapioca and sorghum)
2 1/2 tsp baking powder
1 cup hazelnuts
blend all on high until nuts are ground

Pour into 2 greased and floured 8" pans and bake at 350* for 20mins.
the cake is not a high riser but it has a wonderfully spongy texture that makes it moist and flexible. Definitely preheat your oven, as the batter is so quick and easy to make that you'll be done in a flash.

Lunch

2010-01-18T13:28:00.007-04:00

It can be hard to cook properly when the kitchen's been all dismantled and there are drop cloths everywhere, but I was tired of making pasta packets (hello and goodbye to creamy parmesan) so Lentils and Rice it is. Doesn't sound so appealing? oh but the flavour. I was out of white basmati which really makes this yummy but brown rice also satisfies my need for something healthy after all the preservatives.
This is a variation on Mujadra which is why it has burnt onions on top and is served with some tzatziki.

Lentils and Rice

1/3 cup butter - yes you can use olive oil if you prefer
Large sweet onion, half cut into slices, the other chopped
1/2 cup lentils soaked over night. here I used du puy lentils
2 tbsp cumin - yes it seems like a bit, I probably put in closer to 3 tablespoons
chopped garlic - use however many cloves you like, I use a lot
1 cup rice
2 cups chicken or veg stock
salt and pepper to taste
I add a pinch of chilli flakes as well
because they go in most things I cook

saute chopped onions and garlic in a couple of tablespoons butter. Add lentils and rice, sauteeing until rice is translucent. Add cumin and other spices and then the stock. When mixture has come to a boil, turn heat down to low and cover. Let cook until rice is tender about 25 mins (longer for brown). While rice is cooking, saute the sliced onions in butter until deep golden brown almost burnt. Top your rice with onions and serve with tzatzki or raita. heaven

More 'Before' pics

2010-01-11T13:54:00.003-04:00

Here are a couple of examples of what was going on in this kitchen and it's obvious why changes were needed!

Here is the oh so lovely floor that was under Laminate #2 of 7

2010 - Big Changes.

2010-01-06T15:28:00.006-04:00

With the New Year, comes news that we will most likely get posted away from Halifax. When we bought our house, we knew it needed lots of work, but thought we had time on our side. HA!

So, the kitchen has been dismantled. The second coat of paint was applied today with help from my friend Shelley and moral support from Charlene. The fumes are now apparent and I am hiding in the basement. Why the former owners used oil paint is beyond me, but my new motto should be 'Never Again'

Check out the lovely interior under the sink. It was this way when we moved in and I thought I could hide it with mac tac until I was ready to redo the kitchen. Well a proper reno is not feasible with our budget sooooooooooo paint it is!!

Painting some More

2009-07-07T09:58:00.003-03:00

wavy poppy 4"x4" acrylic on paper

open poppy 4"x4" acrylic on paper

Artwork - Keeping busy

2009-07-03T12:39:00.005-03:00

Cup and Saucer. Acrylic 12"x12"

Glass Bottles. Acrylic on paper

Strawberries

Jam for Trevor

2009-06-28T09:19:00.004-03:00

With Trevor coming home in a few weeks I wanted to do something special for him. It has been a long time since I've made jam. I have not made any since moving to Nova Scotia, which is weird as every summer I would pick raspberries and make jam when I lived in Ontario. Strawberry jam is Trev's favourite. No fancy things added to it, just jam with lots of berries in it. Of course I couldn't resist when a few days ago the Nova Scotia strawberries showed up at the Superstore. They taste awfully good when you've waited all year and I have to admit - real strawberry jam is treatsome.
I have so many jars around the house that I am hoping this will spur me on to make some Chili Sauce in august when the Ontario tomatos come to Pete's. I have never made that before, but I have been craving it fiendishly as you cannot get what I remember as Chili Sauce here.
It's funny - we haven't had great weather here, but making jam from scratch really makes it feel like summer.

New Jewellery!

2009-05-29T09:07:00.008-03:00

Turquoise Cluster Earrings in Goldfill $55

'Y' Necklace with Pink Botswana Agate briolette and Smokey Quartz in Goldfill $65

Turquoise and Labradorite 'Y' Necklace in goldfill $60

Long Organic Treasure Necklace with Coin Pearl, Turquoise and Thai silver 30" $85
the sterling pendant was handcut, stamped and reticulated to
achieve a natural, almost ancient look

Ottawa

2009-05-22T19:09:00.008-03:00

Such a great city - I loved Ottawa. Even though it was cold and dreary I still had the chance to run along the Rideau River and the Canal. The shops were wonderful and there were too many choices for restaurants.

I loved the Byward Market - fresh veggies and great shops.

Kim and Sarah took us to the Manx Pub on Elgin St. The tulips were still in bloom.

Here is a pic of a great kitchen wares store that I loved.

Saturday Run

2009-05-10T08:06:00.003-03:00

Saturdays run went really well - A nice change from the windy weather. I was smarter and just wore a t-shirt so I didn't feel too warm. Good thing it was an early morning run too as the day got progressively dreary, but was lovely at 7:00am. 3,72miles (5.98k), 52min25sec with 4x 1 minute walks in between. Later, while at work at Eddie Bauer, I had a customer who was a marathon runner who didn't start running until his late 50's. He has run all the trails of the Cabot Trail including up Cape Smokey. Totally inspiring.
Once I feel comfortable with the 5k, I hope to start shaving the time a bit.

Long Time between Posting

2009-05-07T09:03:00.002-03:00

I can't believe all these months have slipped away without a post. Trevor left for course in March and took my camera with him - that's just an excuse though. Now that I am down to one job I really should have the time to keep up-to-date and so I shall try.
One thing that has changed is that I am taking a learn to run class. Quite fun actually and I had a good run through Shubie park this morning. 55mins 23sec and 3.96 miles that's 6.37 km. Not bad and I probably walked about 7 minutes sporadically throughout. It was warmer this morning than I thought it would be and I was a bit overdressed for it. I am hoping to run in the Lunenburg Heritage 5k run this June 14. Woo Hoo! These runs are always something I've imagined people in another world did, not something I've ever considered. I still have lot's of work to do, but our run instructor assures us we will be ready.

Great Book

2008-12-17T09:22:00.002-04:00

I have just finished reading Last Chance to Eat: the fate of taste in a fast food world by Gina Mallet. What a funny book and scattered throughout are some classic recipes. I made her Ian's Thames Mud and was amazed at how elemental a recipe it was - clean chocolate taste and wonderful texture - And SO SO easy. If you are even a little bit of a foodie, you should read this. At the very least, make this instead of buying a cheesecake next time you have a dinner.

Classic Chocolate Mousse

8 extra-large eggs, separated
8 oz bittersweet chocolate
3 tbsp black coffee
1 tbsp brandy

Beat egg yolks until thick and pale yellow. In a lo-temp oven, melt the chocolate in the coffee, and before it starts to thicken, blend in yolks with an electric beater or balloon whisk. Add brandy.
Beat egg whites until absolutely stiff.
Put 2 spoonfuls of beaten egg white into the chocolate mixture and mix gently. Carefully fold in the remaining egg whites.
Spoon into a glass bowl or individual ramekins; leave in refrigerator for several hours.

Houseplants

2008-12-03T09:38:00.006-04:00

Have you ever seen a Jade plant flower? I haven't either. Apparently they do this when they think they're about to die. I guess this is a testament to my ability to manage a single houseplant. One that folks claim is unkillable. Heck, this plant spent a year in my father inlaw's basement while we lived in Victoria....and yet here it is in my window, thinking it's going to die.

I've been Tagged

2008-11-27T09:49:00.002-04:00

My Online friend in New Brunswick, artist Sheri Burhoe has included me in a tagging game. So here goes....eight things about me.

1. I can burp like a 280lb beer-drinking biker.
2. I am a loner and yet like to entertain and cook for people.
3. I would like to go back to school and take Pastry/Culinary Arts
4. I would rather stick hot pins in my eyes than learn how to drive.
5. I miss smoking, as filthy a habit as it is.
6. I am a font junkie.
7. I have a sense of humour, but only my husband knows it.
8. In a former life, I was a big Italian Mumma.

You are tagged:
Hollie
Kristie
Pam
Angela
Kelly

Button Cookies

2008-11-14T09:11:00.003-04:00

Super cute wee sugar cookies with royal icing

Thinking of taking Cake Decorating?

2008-10-20T09:57:00.003-03:00

Check out my Kijiji ad if you are - save yourself some money and get what you need!

New Jewellery @ Trinity Jewellers

2008-08-19T19:58:00.009-03:00

I have been working for Trinity Jewellers for over a month now and have started to make hammered silver and beaded jewellery for them. There are lots of greta new pieces at both the Park Lane shopand the flagship store on Quinpool Road.

Here is a little taste. Prices start at $39

Earrings!

2008-07-03T08:56:00.006-03:00

grey day sterling silver, fresh water pearl, tourmilated quartz & iolite $59

tangle oxidized sterling with african opal. $49

oxized hammered sterling silver and blue lace agate. $49

Summer Jewellery

2008-06-18T08:32:00.005-03:00

irregular dangles with sunstone & pink botswana agate $49

white silver chain with detachable aquamarine pendant $149

irregular shiny hoops with green tourmilated quartz - SOLD

long white silver chain with chrysopraese, new jade and amazonite. front closure 20"

$249

Todays Jewelery - Inspired by the Sea

2008-06-11T12:15:00.010-03:00

Seafoam Chain - 30" $145

Seafoam Chandelier Earrings $125

by the sea Bracelet. $55

Churning Waves Pendant. 30" box chain $75

Fresh Dinner

2008-06-04T08:02:00.004-03:00

Whenever Trevor and I are feeling sluggish and lethargic (read: fat) from eating too much junk food, we have what we've come to call Green Soup. The beauty of Green Soup is that it can have almost anything in it. It actually doesn't even have to be a green veg. If we have celery, great. Green peppers? broccoli? spinach? Most of the time we have at least one of these slowly wilting in the fridge so there is never an excuse not to use it. Simmer up some chicken or veg broth, drop in what ever takes the longest to cook. Sometimes we put minced garlic in the broth. In this case, I put in the green onions and tortellini for five minutes. When the pasta still had a minute to go, Trev dropped in the broccoli. When serving it up we put a dollop (Trevor just hates that word!) of bottled pesto in the centre and give it a sprinkling of parmesan.
The broth keeps this super light, while the pasta puts a little something lasting in your belly. Otherwise I'd be starving in an hour. The only problem with this soup is that it is getting harder and harder to find yummy ravioli or tortellini in the deli counter. They've discontinued my favourites one by one. It is starting to look like we might have to make some and freeze it in Green Soup sized batches.
I hope someone out there tries this and lets me know how they like it or how they've changed it - I think that would be fun.
To go with the soup I made the Carrot Cilantro Salad from Jamie's Dinners super yummy! I didn't have lemons so I used limes instead and I think it was just as good, although next time I think I may add a half teaspoon of sugar or honey as it was really tart. Great book. I got it from the Library, but I might have to invest at some point later (when I am employed and can buy books) Hey everybody - go cook something from scratch!

Green Soup

Carrot Cilantro Salad

Almost Summer

2008-06-03T14:16:00.003-03:00

Today feels so much like summer I can barely stand it. I actually had to come inside to cool off a bit as the lunch time sun was getting strong. Love, love, love. The tulips on the other hand are still blooming. I must have picked a later variety. I supose I should write these things down somewhere. They are also all planted in the front of the house where it is much cooler.

Looking at this picture, I am in love with the green that I painted the cupboard last year. I think I have a tiny bit of it left and plan to paint the inside of my desk drawer with it. Unless I can find something better to use it on, it just has to be a small job as there really is very little. This colour requires a lot of coats even with a tinted primer so it didn't leave much left over to play with. Of course if I could find the paint chip all this would be moot.

Corner of the studio

Boo thinks He's the King of the Castle

2008-06-02T16:32:00.005-03:00

I had just made the bed up so that I could take a picture of the pillow cases I had painted and doesn't Boo think it was a good time to showcase his handsome features (and dirty nose)?

These cases were rather blah ones that came with the fleece sheets this winter. I decided to scribble on them with heat fixable fabric paint. The only drawback is that the fabric paints I have are the Setasilk ones which are thin and like to bleed. I remember that there used to be such a thing as fabric medium that you could mix with acrylic paint to turn it into fabric paint. Must check Michaels the next time I find myself in Dartmouth Crossing (snort! never....) I think it would be fun to do some cushion covers with the poppies from the Crow painting - cheery and colourful.

Floral Paintings

2008-05-27T07:01:00.006-03:00

I can't say I know what I'm doing. Partly, I'm just playing with the paint to get back into the habit of using it. These are exercises I guess. It's been seven years since I painted and sold the work at Art Sales and Rental and much longer since I was seriously painting at the Art Centre. I am looking forward to getting into my little room and setting it up from scratch.

Custom Order Necklace

2008-05-24T15:01:00.004-03:00

This a piece that was designed for my friend Jean. The large peacock pearl was hers and it had come on the leather cord. She was looking for something funky that could be convertible, would include the cord and showcase the pearl.

You can clasp this anywhere in the front depending on the neckline and the pearl can be hung inside the silver loop it's attached to or below for more dangle. You can also remove it completely without taking anything away from the necklace. The pearl and silver piece is heavy enough that should she wish for a simpler look, Jean could simply hang it on a chain. I was so excited how this came out. I might have to make something similar for myself one day. Trevor, proud of what I do, but not particulary interested in jewellery per say, thought this was the coolest thing.

Purple Tulips

2008-05-21T10:01:00.003-03:00

So I think I've finished this one. It's background has been blue, white and now green. Of course I may change my mind. Nothing earthshattering here, but it's good to just start getting into the habit of sitting down and squeezing paint and playing. You can't create anything if you don't sit down and try right? The question is: should I put it in my Etsy and if so, for how much? Constructive criticism is always welcome.

Keeping busy

2008-05-16T07:00:00.004-03:00

Being unemployed is never fun, however the first couple of days can seem like a bit of a vacation. My first few days were a flurry of interviews that I had right off the bat. Then things tapered off. Past that, this last week has been painfully slow. Kent was supposed to call to tell me when the orientation day was going to be. Wednesday I called to touch base and was told I'd be called first thing the next day. Well it's friday now and still nothing. I have another interview today with a jewellery store in Halifax that at first glance I didn't put much stock in because they were so far away. Now, it looks like they are expanding to Spring Garden Rd, so suddenly this job looks like just the thing for me. Keep your fingers crossed for me!

In the mean time, I have been trying to get back to painting - something I have been itching to do for the last couple of years. I think once the new studio is ready it will be the perfect place to paint as the light is excellent. For now I am in the dining room. These flower paintings are just exercises meant to get me back into the habit, nothing particularly original. I'll post some finished images this weekend. purple tulips in progress

Sweetheart Cake

2008-05-13T07:30:00.002-03:00

Almond and raspberry cake for a friends birthday a couple of weeks ago. I wanted something simple and pretty and I think these ribbon roses fit the bill.

Earrings for Spring

2008-04-29T19:28:00.005-03:00

Faceted Pink Botswana Agate with Olive Jade. 14k gold fill. $65

Citrine & Smoky Quartz Shoulder Dusters. 14k gold fill. $75

Yay for Cupcakes!

2008-04-25T07:58:00.006-03:00

Coconut & cream cheese mini cupcakes.

Chocolate cupcakes with Vanilla frosting.

Liking Gold

2008-04-18T08:20:00.005-03:00

I never did like the look of gold much. but lately I have been changing my mind. So, with a mixture of 14k gold fill, vermeil and some pretty stones, here are three new pairs of earrings.

Angle Dangles. Turquoise, Amazonite, 14k gold fill, vermeil. $59

Dangle Hoops. Turquoise, Swarovski crystal, 14k gold fill, vermeil. $49

Spring Mixer. Citrine, Amethyst, Swarovski crystal, 14k gold fill, vermeil. $69

Yummy Pink Cupcakes.

2008-04-14T13:14:00.004-03:00

So on Friday we had chocolate cupcakes for sale at The Cookhouse for two dollars each. I didn't think that was too bad considering the ones I saw at the market were two fifty and decidedly messy looking. The response was seriously lacklustre. Most people didn't even see them and those who did thought they weren't real. One lady commented that they had too much icing. I thought they were sweet and looked just like spring. They were immensely tasty too, I might add. So they boys upstairs at Soled Out got some and Laura and Crystal took some home. The security guard seemed to like his, although I braced for his criticism as there usually is something....I'm sure I'll hear something tomorrow.

Here are the wee cakes. Poor things!

Custom Necklace in Coral

2008-03-20T12:45:00.004-03:00

Coral Necklace: Bamboo and Sponge Coral, Sterling Silver, Glass. 17" - SOLD

Homemade Pasta!

2008-02-29T14:28:00.003-04:00

So I got my pasta machine out and finally made some homemade pasta. Trevor and I made filled ravioli and when I realized there was still a quarter of the dough remaining, so I made some fettucine and dried it. The ravioli were yummy with an artichoke filling. This weekend I will cook the dried noodles and see how it goes. Next I want to make lemon pasta!

Royal Icing Flowers

2008-02-20T07:01:00.004-04:00

I am getting desperate for signs of Spring, although I know realisticaly I can't expect any for another month of two. Spring comes late in Nova Scotia, but his year the snow started so early that it feels like it's been winter forever. So, here are some cheery pastel icing flowers that just look to me like Easter and mild weather

Petunias and Morning Glories

Pink Petunia

My Valentine is such a Sweetie

2008-02-18T10:45:00.004-04:00

My husband gave me the simplest yet best Valentine this year:

made me cry! Every year he says he is plagued by doubt and guilt for what to do for me for Valentines Day. Every year I tell him the same thing: I am happier with a simple expression of your affection for me than something expensive (however nice) that we really can't afford. Yeah, maybe candlelight dinners and fancy lingerie and are nice, but I'll take this message over those any day!

Even today his roses are looking lovely. I am so lucky to have this wonderful guy for my husband (cue the gushy music). He even brought me this Lindt bunny back from the store yesterday - just because!

Thanks for the Shout Out! Hostess with the Mostess

2008-02-07T22:06:00.000-04:00

Many Thanks to the blog Hostess with the Mostess! My baby shower cupcakes are featured there. Please click on the link to check out this awesome blog!

Here are the featured treats:

French Macaroons

2008-02-04T20:27:00.000-04:00

Oh boy these are so yummy. The recipe says they'll keep in the fridge for three days, but they really are better fresh.

French Macaroons.

Gorgeous Cake

2008-02-02T14:53:00.000-04:00

One of my Wilton Course Two students, Sarah, made this stunning cake inspired by Peggy Porschens Pretty Party Cakes. Isn't it impressive? A great example of what you can do with the flowers you learn to make in Course Two.

Wilton Cake Decorating: Course 1 - the clown cakes

2008-01-26T16:28:00.001-04:00

As you can see, the students are having a great time with these cakes. Usually, when I tell them they have to make a clown cake, I get a dismayed reaction. But, once they see the clowns and actually start making them, everyone seems so pleased and has loads of fun.

The Kitties

2008-01-25T21:43:00.000-04:00

Okay - so they're not really kittens any more. But, to me they're still kitties.

Banshee in a box

Boo antagonizing Banshee

Saturday Demo in the Window.

2008-01-21T19:53:00.000-04:00

Last Saturday I did a demo at the Cookhouse in the window. Demonstrating what the Course 2 cake looks like and showcasing all sorts of royal icing flowers. I didn't have time to finish the cake, guess I'll have to do it again soon.........

Heart Sprinkles

2008-01-14T18:32:00.000-04:00

I don't know why I love Valentines Day so much as I'n not usually sentimental. I am so excited to make pink cupcakes though........

Homemade Marshmallows

2008-01-09T18:24:00.000-04:00

Here is Banshee inspecting the marshmallows I made this weekend for the chocolate fondue we had at a friends house. I think she is sceptical.

For this wonderful recipe that needed no adaptation go to Brownie Points Blog

the only difference is that I used vanilla paste instead of extract.

January 6: Red Bowls

2008-01-06T19:42:00.000-04:00

Red Ice Cream Bowls

January 5: Sprinkles

2008-01-05T13:58:00.001-04:00

Cake Sprinkles at my store

Twisted Hoop Earrings - Now featuring PayPal

2008-01-04T09:20:00.000-04:00

Small Twisted Hoop Earrings $20

January 3: Colour

2008-01-03T11:59:00.001-04:00

Table linens at The Cookhouse on Dresden Row

January 2: Winter Kiss Cupcakes

2008-01-02T13:22:00.000-04:00

Yesterdays eggnog cupcakes decorated with buttercream and sprinkles

January 1: Eggnog Cupcakes

2008-01-01T16:55:00.000-04:00

I decided that cupcakes were the best way to use up the eggnog in the fridge. I just used a box mix, but boy are they yummy!

365 Days of Colour

2007-12-31T09:45:00.000-04:00

One of my New Years resolutions is to do something creative everyday. I am trying to convince myself that at the very least I can find an image that catches my eye and take the few seconds to document it. Hopefully I will also find the time to be creating as well and will document those things. This is the first photo in my new flickr group: 365 Days of Colour. Please feel free to join me!

Boxing Day

2007-12-26T12:02:00.000-04:00

Lovely not to have to work today. Here are some images of Christmas at our house this year.

Recycled Fur Santa

Santas

Leeks Au Gratin

Creme Brulee for dessert

Homemade Felt Ornament

Relaxing with Boo Sadley

My Comfy new Pjs!

Chases custom shirt!

Merry Christmas!!!

2007-12-25T09:54:00.001-04:00

Student Cakes - Course One

2007-12-02T09:12:00.000-04:00

Lesson Two - the Rainbow cake

Lesson Three - Figure piping

Lesson Four - Roses

Great work Girls!!!!

Todays Jewelery - Frothy

2007-11-27T16:31:00.001-04:00

Frothy Silver Necklace $250 16"

Todays Jewellery - Quatre foil

2007-11-25T12:30:00.000-04:00

Large Quatre foil Earrings with peacock freshwater pearl $45

Quatre foil Pendant. $55 - SOLD

Mini Quatre foil Earrings $35 - SOLD

Slack - Me

2007-11-20T10:33:00.000-04:00

I have been terribly slack about posting lately. Having three jobs will do that. I plan to post some student pictures from my cake decorating classes SOON.

Thieving Makes me so Mad

2007-10-20T15:20:00.000-03:00

An Update: Last night my market bag was stolen from Mum's car in her garage. It included all my inventory plus tools and supplies - both handmade and boughten. So between this and the owner of Flirt ( which she closed) not returning my stock (retail value: $1140), I have nothing as far as my jewellery practice is concerned.
Soooooooo I may not be at the market for a bit and I am really not sure what I'll do. There were some custom orders that I finished up this week and the part that makes me feel the worst is that those items are gone too. My sincerest apologies to those who entrusted me with their beads or had special requests on the way.
.........................argh

Here are some recent examples in case you see them on the street....

Pumpkin Pie

2007-10-15T08:17:00.000-03:00

I know Thanksgiving is over, but I can't resist posting a picture of the pumpkin pie I made as it turned out so nicely. There is a cream cheese layer under the pumpkin and pecan/hazelnut praline for the topping.

Wedding Favour Cookies

2007-10-08T08:28:00.001-03:00

When an old friend - whom I met working at Crabtree - called and said she was coming back to Halifax to get married and wondered if I would make her cake, I was thrilled. My first wedding cake!!! Too bad the reception was at Saege which being owned by Scanway doesn't allow outside cakes.....Alison suggested cookies. I love making cookies so I was still thrilled. Her colours were fall purples and sages like you would see in hydrangeas at this time of year. I made 150 royal icing hydrangea blossoms in sage, purple and pale pink. The flooding colour I did in an ivory and I think they turned out pretty well. These pictures are of the seconds as I didn't have time to photograph the real ones. Making things for weddings is so much fun - it is one time when you can be unapologetically 'girly'.

The sugar cookie recipe is from Martha and bakes perfectly every time and is just the right amount of sweet.

Metal Arts Guild: Evening at the Art Gallery

2007-10-03T21:52:00.000-03:00

Last night was a blast - Myself and two guild members, Emilie and Anne, were in charge of food for the event. My goal was to get the function to look as though it was professionally catered. That meaning that every dish was garnished within an inch of its life and also that I made as showy a cake as I could come up with.

bottom tier: chocolate cake with coffee buttercream and dark chocolate almond ganache.

top tier: white cake with cannoli filling and coffee buttercream

Emilie!

Anne!

Just part of the spread

Now maybe next year I'll actually have time to make a piece to submit to the competition.......

New Chain - Leaf

2007-09-17T07:36:00.001-03:00

These items are available at Amazing Clayworks in Stratford, Ontario

Sterling silver, Turquoise, Smoky Quartz and Olive Jade.

Turquoise and Smoky Quartz.

Baby Shower Goodies

2007-09-07T07:32:00.001-03:00

My friend Shannon requested cookies and a cake for a baby shower she was hosting. Here is what I came up with. The cake is a yellow sponge cake with lemon curd ( my favourite filling) and buttercream icing. I really didn't want to use fondant, but it was so humid that the butter in the icing was getting melty as I worked. Lesson number 1: One o'clock in the morning is not a good time to decorate cakes! Still need to work on lettering.....

Idea for decorating these comes from Peggy Porschen's Pretty Party Cakes

Vanilla sugar cookies with Royal Icing.

Earrings!

2007-09-04T07:57:00.001-03:00

Double Ellipse Earrings with Chalcedony and Freshwater Pearls. $40

Double Aureola Earrings with Turquoise, Smoky Quartz and Freshwater Pearl. $40

Double Ellipse Earrings with Sponge Coral, Garnet and Olive Jade. $40

Double Ellipse Earrings with Smoky Quartz, Sponge Coral and Tigers Eye. $40 - SOLD

Cakes!

2007-08-28T07:20:00.001-03:00

This is my latest cake for my lovely friend Julia whose birthday is actually today. I still need to work on my lettering, I think I really cannot skip the piping gel for it. I was happy with the little flowers and the Bay leaves. It was so hot that day that I couldn't do the proper smoothing as the cake stayed sticky no matter what. I know that fondant is a good choice on a day like that, but I just couldn't bring myself to use it. One of these days I will try this famous 'Marshmallow' fondant I keep reading about that is supposed to taste good. As per usual, I used the Martha Stewart recipe for Lemon Curd to fill the cake. I think I'd like to try it with limes and then do a coconut cake. um.....breakfast.....

These are some past cakes for a yummy recap:

New Jewellery for Market

2007-08-24T18:12:00.001-03:00

Turquoise Aureola Earrings with freshwater pearl and smoky quartz. $40

Chain and Link Necklace with assorted stones and pearls. $55. 21"long

Coral Ellipse Earrings with garnet and olive jade. $40

Todays Jewellery

2007-08-21T21:53:00.001-03:00

Sixty Inches of Sterling and beads. Necklace, belt or bracelet. $295. - sold

Moss Agate, serpentine and smoky quartz with handmade chain. $175 at McDonald House, Lawrencetown, NS