Monday, December 17, 2007

Well, Betty Crocker I am not ("she" would have noticed her oven burns hot) but I am trying to get some holiday baking done. Why, oh why am I doing this? 'Cause I love it. Mom made dozens of cookies, and a little of everything else, so I kinda can't help it.

So tonight I'm making wreath shaped macaroons (some of which are decidedly *caramelized*) On the radio is an amazing mix of MIA and Kate Bush... Wow... It's really good. I had no idea they would blend so well together.

Here is a picture of the sweet little things before the bottoms got a little... uh... charred.



Anyway, it's time to get back to it... wanna get 'em done and try to decide whether or not I'm going to actually take them in...

Wednesday, December 5, 2007

Copper Lust

Nothing, but NOTHING prepared me for seeing this at the mall today...

Isn't it beautiful???? Oh how I love thee... Let me count the ways:

575 watts
REAL copper sheathing
Improved orbital pattern
Able to knead double bread recipes in one bowl!
6 qt bowl

I am in such mixer lust...

You see, I have ALL the attachments except the ice cream machine, pasta thingy and maybe one other thingy. You see, I STILL have my mother's original 1980 Kitchen Aid Artisan mixer. My dad got her all the attachments he could. Yep... 27 years baby!

But the second piece of the puzzle is the gift he gave her in close proximity to the mixer... a full set of Paul RevereWear ENTIRELY clad in copper.. with brass handles.

Oh, dear reader.... I would give EYETEETH for this mixer.

I have been fantasizing about a copper Kitchen Aid mixer for a few years now. And my mother's trusty stand is beginning to show variable speed when it should not.

But then we come to the crux of it.

The price.

Liiiiike....

$899.99

I nearly dropped my pleura (whatever a pleura is.) I know I dropped my jaw. Especially when I compared it the mixer below, in Copper Pearl.


Yes, I know. You can tell right away... You're asking yourself, "How could she possibly consider buying anything but real copper clad?" Wanna know how much the EXACT SAME MIXER IS if you get any other color like say, Copper Pearl instead of REAL copper? Yeah, well let's try hmmmm.... About $500.00!!!! Yep that's right, the exact same machine is a mere $399.95 at Williams Sonoma or JC Penney (take your pick) Oh what a difference a word makes...

Oooohhh also, if I'm willing to sacrifice 1qt of bowl capacity and 200 watts of power, the price difference is again.... $500.00!!!!!!!!!

Let us also mention that the Uebermixer 575 watt model would most likely not fit under my cabinets. Do I care?

HELL NO!!!!

But it would help (given that I could actually afford a mixer right now) to justify settling for an inferior machine. Because it's the one practical aspect of this otherwise irrational lust for the Kitchen Aid Professional 620 in Copper Satin.

In other news, found out the recipe for amaretti is ridiculously simple. Am feeling somewhat like an ass now for paying SO MUCH MONEY for what is essentially almond-impregnated meringue. But it's OK... because now I can make all I want.

Especially since I just bought a giant sized bottle of organic almond extract (even though I already had one)

That's it for now... I'm up waaaay too late, and it's really gonna suck waking up tomorrow AM.

ciao!

-e

Monday, December 3, 2007

Chow.com

Not much time today, but found these websites and though they were really fun...


http://www.mikesamazingcakes.com/


http://www.chow.com/

Saturday, December 1, 2007

OMG!!!!!!!!!!!!

SOOOOOOOOOO incredibly unreasonably ecstatically excited about this month's challenge! I tell you what, I was thinking of making one of these anyway, and I was thinking it would be a perfect recipe to introduce the Nino to baking something more complicated than a cookie.

It has to be said here that mi Nino LOVES the kitchen. Momma is just so proud. He loves the Food Channel. He reveres the Ace of Cakes, enthusiastically enjoys the Iron Chef, would rather watch Good Eats than Spongebob, and would love nothing less than to watch every single holiday special.

So.

I am really enthused. My first Daring Bakers challenge... the options are generous, and I'm bursting with ideas... AND I CAN DO THIS WITH THE NINO!

SQUEEEEEEEEEEEEEEEEEEEEEE!

Thank you thank you thank you!

Now the second part of the challenge... keeping my big, fat, mouth shut!

Hooooo....

Breathe, Erikai, breathe...

Wow.

This is really the most challenging part of it all.

Thursday, November 29, 2007

It's Official!

Oh yes! I am now one of 400+ Daring Bakers...

As soon as I get my invite I'll be able to get the recipe and try it out on all of my friends in a couple of weeks...

But I can't tell you what it is (even when I know )or put up pictures or tell you ANYTHING about it until the appointed day. At that point I'll post a dozen screaming links from my other two bogs to this one, plus send out an email, and that should have you covered.

As if you didn't have anything to do but read about my baking :)

Woo-woo!

Tuesday, November 20, 2007

Oh Dear...

I guess I lied...

But I didn't mean to.

I promise to be a better blogger...

And with lots of lovely, grainy pictures taken with my craptastic camera phone.

I promise...

Saturday, November 3, 2007

Mmmm... bacon

I am a good little blogger.

You will never need fear inactivity, and unless I'm really sick, there will usually be at least 3 posts a week from me, sometimes, 3 posts per day, now that the holidays are looming...

Greenbean casserole, cookies and, yes, angelfood cake, will come to view.

Thursday, November 1, 2007

More Daring Baker Thoughts

Okay... so maybe "daring" will have a different meaning for me than most others. I had just finished the shaping and rising potion of bread making, and had popped my little creations in the oven. Suddenly, Revelation of the Night #1 hit me:

"You must follow the recipe exactly, unless given permission to do otherwise."

You see, since finding King Arthur's White Whole Wheat Flour, I don't even use a 50/50 mix of all purpose/whole wheat anymore. This flour, which only differs nutritionally (well macro nutrients, that is) 1 gram of protien from the traditional red winter wheat typically used in bread (a.k.a. high gluten) and general baked goods.

I've made Angel food with this stuff, people.

Although I'm sure it's sacrilege, no one complained, and it seemed just as light and fluffy as the stuff I pay a smidge over $3 for at the grocery store. Then I made it in chocolate... Oh good people, after that, I never went back. There have been times, when the store was out, that I bought no flour at all! "Patience, dear, patience." I would say to myself. Oh, and did I mention that the one place that carries this wonderful stuff is King Soopers?

Yes! A major conglomerate we-don't-care-of-you-wait-in-line kind of store. The kind I swore off for all but the extremely nasty foods (TV dinners, hot dogs, and hormone laced milk when I'm really feeling the crunch) So, not only has this particular flour caused me to eschew traditional red winter wheat and thumb my nose at recipes calling for white flour, BUT it has also caused me to cheat on my beloved Sunflower Market. Yenno... the one that has the amazingly HUGE bulk section? The one with fresh whole wheat pastry flour? This trans gression has led to also buying food at Target, but I digress...

So this snobbery has led me to ask, before I've even gotten to the first baking challenge in December, to dare ask if I can substitute this special whole wheat flour for all purpose. First I ask for high altitude, and now I ask for hippie I-feel-guilty-using-stripped-flour exceptions.

Revelation of the Night #2 of the implications of joining the DB group comes after I take these sweet little baby cinnamon rolls out of the oven . Yes, I am one of those people that absolutely must snag a slice of bread while it's still hot. Waiting for baklava to completely cool before I pour that luscious syrup in is complete torture for this gal, even though I know well the soggy mess that will result if I do. Waiting to let these little cinnamon rolls to cool so I could showcase them on a pretty plate with caramel sauce drizzled over them was my fantasy tonight...

Well, it never happened. As soon as I popped that ring off and saw the dark cinnamon ooze of butter and sugar, I was done for. Popped three of those little suckers into my mouth before my mind even had the chance to scream WAIT! And, good people, this was after I had thought long and hard about what I would do to keep myself off these tiny morsels until they were completely cooled. Yes, I am a hedonist, at least in the kitchen. At least the bread was saved from its moisture depriving premature slice...

*Sigh*

Hopefully they won't kick me out before I've even had a chance to begin.

Wednesday, October 31, 2007

My First Daring Baker Challenge

Just got word back from the folks at the Daring Bakers Blogspot... December is my first challenge... Please be patient while I get myself organized and learn how this Blogger works...

It will look beautiful soon! I promise :)

Monday, October 29, 2007

testing...

Well this is in preparation of entrance into the Daring Bakers. So I'm entering a tentative first blog...

I did just finish eating a pumpkin au gratin with Stilton cheese... serious yum, though you can't really taste the pumpkin much. If you happen to have a favorite recipe for pumpkin..shout it out my way... I've got 4 pumpkins to go through yet...

-e