...is seriously outgrowing her pants. The cupcakes I attempted this weekend aren't helping matters. Good thing I'm taking them all to work tomorrow!
I don't know what got into me, but I felt the need to do some serious baking this weekend. I was inspired by the "Ming Makes Cupcakes" website. Instead of the raspberry sour cream, I substituted Greek yogurt and blackberries. I attempted the marscapone cream frosting (I churned butter instead), so made a honey cream glaze (followed the browned butter maple icing recipe, substituting honey). I also baked the Guinness Chocolate cupcakes (those taste phenomenal!!) and made the cream cheese fluffy frosting and used a tablespoon of leftover Guinness instead of the vanilla.
I'm disappointed with the consistency...the cupcakes barely hold when I peel away the liners. I'll need to experiment with higher temps/longer bake times or maybe something more to bind the ingredients? One lesson learned is blackberries are too big for small cupcakes...really need to stick with the smaller berries like blueberries or raspberries. Another lesson is to try other frosting recipes. While taste is alright, I'm not getting the consistency I want. Either too flat/sticky or too hard.
There is a fine line for beating the marscapone cream into soft peaks before it turns into butter. Literally. Very sweet tasting, but that's what it is. Probably tasty for a crusty roll or bagel, but not for a cupcake. Definitely want to try this again, but I'm looking for a very fluffy/light result.
The browned butter honey glaze...tasty, but too flat. I want a honey frosting. Something that has more air in it. Need to experiment more.
The cream cheese fluffy frosting was not the expected fluffy. I wanted something airy like a buttercream. Something I could frost with a knife and make a nice cone shaped peak. This was fluffier than the glaze, but it had the viscosity of plasma. Would make a better filling than topping. But that taste--this was exquisite. Adding the little bit of Guinness was a good move. Will experiment with that again.
So I expected the finished cupcake to be great, but it basically fell apart after the first bite! The cake doesn't hold up. I need to experiment on this, too. But it tastes really good, so at least that's a start!!
Sunday, May 02, 2010
Saturday, April 03, 2010
Tastes like a ho-ho
Had a great night out with friends tonight. I went to Tastings for wine and tapas. Rachael baked three different kinds of cupcakes. Each were divine...the "tall hats" are these dark chocolate/coffee cupcakes with a marshmallow meringue covered in chocolate glaze. Kinda like eating a grown up Ho-Ho. Then there was the vanilla bean with coconut frosting. And the red velvet with cream cheese icing. Fabulous doesn't even begin to cover it. Let's see, three cupcakes, a few bottles of wine, cheese, olives, oh, and a lap dance. Made for a very memorable birthday party.
Did I mention tonight is the Final Four? After the Butler/Michigan game (go Bulldogs!), these State fans showed up to drown their sorrows (drinking martinis at a wine bar, but who am I to judge?). I was serenaded, lei'd, and had my own special lap dance. I'm hoarse from laughing so hard.
As if the night could get better, Bethany discovered a stack of screen printed t-shirts behind our chairs right before we left. Imagine, we are at an upscale wine establishment connected with the Conrad and Bethany finds a pile of shirts someone was selling for the game. This might have something to do with the guy who stored his suitcase behind our chairs for part of the evening. He kept opening it up to take out clothes and then he'd leave for a while, only to return empty handed and do it all over again. All I know is that I came home tonight with a silicone tagine (thanks Jamie!) and a Butler t-shirt. I loved that Bethany thought it was a gigantic breast pump.
I took a cab into downtown tonight to avoid the madness. After the trouble I had getting a cab to take me home, I now remember why I hate cabbing it in this city. First was the cab that refused to pick me up, instead waiting for some "very important people" inside the Conrad. Second was the cab that wasn't metered and tried to charge me $50 to take me home...interesting given that it was less than nine bucks to get downtown in the first place. Last was the cab that misunderstood where I wanted to go and wasn't going to take me home. At the point that I thought he was going to leave me stranded on the outskirts of downtown, I had to bribe him with my extra cupcake to take me home.
And so it is with a sated and happy heart I bid you goodnight. I'm about to crash from all of the sugar and wine I've had this evening. 35 isn't looking so bad after all.
Did I mention tonight is the Final Four? After the Butler/Michigan game (go Bulldogs!), these State fans showed up to drown their sorrows (drinking martinis at a wine bar, but who am I to judge?). I was serenaded, lei'd, and had my own special lap dance. I'm hoarse from laughing so hard.
As if the night could get better, Bethany discovered a stack of screen printed t-shirts behind our chairs right before we left. Imagine, we are at an upscale wine establishment connected with the Conrad and Bethany finds a pile of shirts someone was selling for the game. This might have something to do with the guy who stored his suitcase behind our chairs for part of the evening. He kept opening it up to take out clothes and then he'd leave for a while, only to return empty handed and do it all over again. All I know is that I came home tonight with a silicone tagine (thanks Jamie!) and a Butler t-shirt. I loved that Bethany thought it was a gigantic breast pump.
I took a cab into downtown tonight to avoid the madness. After the trouble I had getting a cab to take me home, I now remember why I hate cabbing it in this city. First was the cab that refused to pick me up, instead waiting for some "very important people" inside the Conrad. Second was the cab that wasn't metered and tried to charge me $50 to take me home...interesting given that it was less than nine bucks to get downtown in the first place. Last was the cab that misunderstood where I wanted to go and wasn't going to take me home. At the point that I thought he was going to leave me stranded on the outskirts of downtown, I had to bribe him with my extra cupcake to take me home.
And so it is with a sated and happy heart I bid you goodnight. I'm about to crash from all of the sugar and wine I've had this evening. 35 isn't looking so bad after all.
Friday, April 02, 2010
Boogie Fever
I went rollerskating today. Like quad wheel, old school, skate club rollerskating. For something that seemed simple and uncomplicated in my mind, it really put me through a physical ringer in the present. Seriously, I broke into a sweat before even making it to the rink (could barely stay upright), and I was drenched in sweat after my first lap (helplessly scrambling along the railings and the wall all the way around it). I was breathing heavier and worked up more sweat after 5 minutes on skates that I do after 45 minutes on a spin bike.
I was a vision of flailing arms and legs and wheels. Quite the sober reality check to my fantasy roller derby alter ego, The Naughty Professor (or Wheelie Insane...I'm still working on it).
Let's take Keira to the skating rink and teach her how to skate, she said. What a fabulous idea, I said. We can start practicing for when we try out for The Naptown Roller Girls, I said. We just need to get into shape and then we'll be set for Touretta Lynn's Boot Camp! We are stupid.
I am so bent on getting a handle on my health, I tend to approach each idea without fear (full acceptance of humiliation but naively so) and then find myself stunned when the activity is much harder/less fun/more dangerous that I remembered it to be. Will I ever learn?? I started and stopped kettlebells last year. I was just getting into a groove when my carpel tunnel treatment went array. I've picked it back up because I am not doing enough for my weight loss (failing horribly with the diet). So there's 40 minutes on the elliptical in the mornings, spinning class on Monday nights, kettlebells three times a week, and I've confidently talked Dano into taking tennis lessons with me this summer. I've already started to talk up the roller derby fantasy with her...though today was a clear indication that we have much work to do before showing up at the tryouts. I do have some dignity that remains.
If I could just get the dieting under control then maybe I would see results??!?! Kettlebells nearly did me in last weekend, but I survived. No pain after Wednesday's routine, and we're doing it again tomorrow morning. [Sidebar: this is so cute...Dano bought a smaller exercise ball and a set of 2 pound dumbbells for Keira who wants to work out with us...can't wait to see her try to pump some iron. Go Keira!] I hope I didn't overdo the rollerskating today. I'd like the use of my legs tomorrow.
I was a vision of flailing arms and legs and wheels. Quite the sober reality check to my fantasy roller derby alter ego, The Naughty Professor (or Wheelie Insane...I'm still working on it).
Let's take Keira to the skating rink and teach her how to skate, she said. What a fabulous idea, I said. We can start practicing for when we try out for The Naptown Roller Girls, I said. We just need to get into shape and then we'll be set for Touretta Lynn's Boot Camp! We are stupid.
I am so bent on getting a handle on my health, I tend to approach each idea without fear (full acceptance of humiliation but naively so) and then find myself stunned when the activity is much harder/less fun/more dangerous that I remembered it to be. Will I ever learn?? I started and stopped kettlebells last year. I was just getting into a groove when my carpel tunnel treatment went array. I've picked it back up because I am not doing enough for my weight loss (failing horribly with the diet). So there's 40 minutes on the elliptical in the mornings, spinning class on Monday nights, kettlebells three times a week, and I've confidently talked Dano into taking tennis lessons with me this summer. I've already started to talk up the roller derby fantasy with her...though today was a clear indication that we have much work to do before showing up at the tryouts. I do have some dignity that remains.
If I could just get the dieting under control then maybe I would see results??!?! Kettlebells nearly did me in last weekend, but I survived. No pain after Wednesday's routine, and we're doing it again tomorrow morning. [Sidebar: this is so cute...Dano bought a smaller exercise ball and a set of 2 pound dumbbells for Keira who wants to work out with us...can't wait to see her try to pump some iron. Go Keira!] I hope I didn't overdo the rollerskating today. I'd like the use of my legs tomorrow.
Monday, March 29, 2010
Torture
The insides of my thighs are burning. I fear I overdid the kettlebell workout Saturday. Seriously. When I first start to walk after sitting at my desk, my stomach clutches and I feel faintly ill. I'm going to do this 3 times a week now? Wow...I can't believe I talked Dano into doing this with me! I struggled with even sitting down to pee. That's rough. I felt like I needed a walker or something to hold me upright today!
And then spin class tonight. Not as bad as I expected. I'm definitely getting used to that bike, but I could go for a soak in a hot tub right now!
One day down, three left this week before our 4 day holiday weekend. CANNOT wait. Need this break from work. Looking forward to rollerskating with Dano and Keira Friday and then wine-tasting at Tastings on Saturday. Counting down the days...
And then spin class tonight. Not as bad as I expected. I'm definitely getting used to that bike, but I could go for a soak in a hot tub right now!
One day down, three left this week before our 4 day holiday weekend. CANNOT wait. Need this break from work. Looking forward to rollerskating with Dano and Keira Friday and then wine-tasting at Tastings on Saturday. Counting down the days...
Sunday, March 28, 2010
Never Be Ready
Nothing like a long intermission to make it hard to get back into the show...
Rather than fill in the missing time, I'll just start where I'm at now. It's my birthday next Saturday and I'm still not any less anxious about making it an occasion with other people. And I'm still unhappy with my weight, my job, and my life. However, I'm making more of an effort to avoid negativity and just do something.
I thought about writing on the topic of "crushes" tonight...I've noticed a trend that each year I have a new musical and acting crush. This year it's David Gray (although this doesn't mean Mat Kearney is gone, just that I have two crushes). Christian Bale is still a favorite acting crush, though he shares the space with Leo and Joaquin. They each cultivate these fascinating characters...so different each time. Yet then there are actors like Timothy Olyphant and Jonathan Rhys Meyers who have this tendency to portray that there are parts of their own personalities shining through their characters. Who knows if that's true or not, but I do pick up a subtle consistency in each character.
I went to the David Gray show last week. Loved every minute of it. I really connect with artists who use their music to tell stories, I think. Maybe that's my point? The storytelling compels me...
It's my birthday Saturday. Not sure how I feel about that yet.
Rather than fill in the missing time, I'll just start where I'm at now. It's my birthday next Saturday and I'm still not any less anxious about making it an occasion with other people. And I'm still unhappy with my weight, my job, and my life. However, I'm making more of an effort to avoid negativity and just do something.
I thought about writing on the topic of "crushes" tonight...I've noticed a trend that each year I have a new musical and acting crush. This year it's David Gray (although this doesn't mean Mat Kearney is gone, just that I have two crushes). Christian Bale is still a favorite acting crush, though he shares the space with Leo and Joaquin. They each cultivate these fascinating characters...so different each time. Yet then there are actors like Timothy Olyphant and Jonathan Rhys Meyers who have this tendency to portray that there are parts of their own personalities shining through their characters. Who knows if that's true or not, but I do pick up a subtle consistency in each character.
I went to the David Gray show last week. Loved every minute of it. I really connect with artists who use their music to tell stories, I think. Maybe that's my point? The storytelling compels me...
It's my birthday Saturday. Not sure how I feel about that yet.
Sunday, June 15, 2008
Cuban Culinary Success for Ruby!!!!
Cuba Night was a culinary success by almost all accounts! And I'm exhausted, so this should speak for itself...
My first ever attempt to roast a huge cut of meat (and I actually had two, so that added another level of complexity with timing) turned out great. The Mojo distributed equally, and the taste was great. My timing was perfect, too.
I ended up covering the salad too, and that turned out yummy.
The lime sorbet was a hit. We added a shot of tequila and a sprinkle of coarse salt when serving (as the sorbet author suggested) and it really did make all the difference. EVERYONE partook in that, even those who normally don't drink.
Mango sorbet okay. Banana yogurt didn't turn out because I had my ice cream maker on overdrive and it wasn't cold enough. Alas, it wasn't needed.
The jicama sticks, chicken skewers, and sauces were very tasty, too. I'm having left over jicama sticks with an abbreviated version of guac (what to do with 7 left over RIPE avocados??) today.
The yuca gratin turned out better than any of us expected. I mean, you can't go wrong with anything baked in cream, butter, salt, and garlic, but the yuca added an alternate taste to potatoes and I think this made the difference, too. The cold bean/corn side dish was great, given the extreme heat we have.
The one true disappointment (recognized by us all) was the missing Cuban Opera Cake. A new member signed up to bring this, and then "suddenly" fell ill. This member sent me a message claiming that the cake was done and he wanted to find a way to share it with us, but alas never responded to several messages from members offering to come pick it up. I suspect there was never a cake in the first place. The biggest regret is that Rachael (the group organizer) and I had several off-line discussions about this cake and she was preparing to make it but it was snagged by this new member right away. Clearly this new member does not realize that beyond the social connection, this group is all about EATING, so not having a dish is worse than a dish that doesn't turn out as expected.
I'm still wiped out, so recovering by the pool is my only objective today. I just swung by and it wasn't open yet...look, I'm slathered to my hairline in sunblock and I went through the agony of inserting my contacts today. They'd better open soon...
My first ever attempt to roast a huge cut of meat (and I actually had two, so that added another level of complexity with timing) turned out great. The Mojo distributed equally, and the taste was great. My timing was perfect, too.
I ended up covering the salad too, and that turned out yummy.
The lime sorbet was a hit. We added a shot of tequila and a sprinkle of coarse salt when serving (as the sorbet author suggested) and it really did make all the difference. EVERYONE partook in that, even those who normally don't drink.
Mango sorbet okay. Banana yogurt didn't turn out because I had my ice cream maker on overdrive and it wasn't cold enough. Alas, it wasn't needed.
The jicama sticks, chicken skewers, and sauces were very tasty, too. I'm having left over jicama sticks with an abbreviated version of guac (what to do with 7 left over RIPE avocados??) today.
The yuca gratin turned out better than any of us expected. I mean, you can't go wrong with anything baked in cream, butter, salt, and garlic, but the yuca added an alternate taste to potatoes and I think this made the difference, too. The cold bean/corn side dish was great, given the extreme heat we have.
The one true disappointment (recognized by us all) was the missing Cuban Opera Cake. A new member signed up to bring this, and then "suddenly" fell ill. This member sent me a message claiming that the cake was done and he wanted to find a way to share it with us, but alas never responded to several messages from members offering to come pick it up. I suspect there was never a cake in the first place. The biggest regret is that Rachael (the group organizer) and I had several off-line discussions about this cake and she was preparing to make it but it was snagged by this new member right away. Clearly this new member does not realize that beyond the social connection, this group is all about EATING, so not having a dish is worse than a dish that doesn't turn out as expected.
I'm still wiped out, so recovering by the pool is my only objective today. I just swung by and it wasn't open yet...look, I'm slathered to my hairline in sunblock and I went through the agony of inserting my contacts today. They'd better open soon...
Saturday, June 07, 2008
The Gourmet Hostess (round 2)
I agreed to host the June event because I'm not sure how many more I'll be able to attend. If the job change comes through, then this could be the last event for me. I planned a Cuban theme this time. My menu:
Cocktails & Tapas:
Papa Hemmingway & Mojitos
Achiote Chicken Skewers with Guava Sauce
Spicy Jicama Sticks with Cilantro Lime Aïoli
Lime Sorbet Prelude
Avocado & Mango Salad
Main Course:
Lechón Asado
Yuca Gratin
Cuban Beans with Jicama & Corn
Mango Sorbet Interlude
Dessert:
Cuban Opera Cake
Honey Banana Frozen Yogurt
Cuban Coffee
I pulled the Papa Hemmingway recipe from the Three Guys From Miami Cook Cuban book, and I found the mojito recipe when I was reading about the proper way to muddle a cocktail. What a fabulous blog!!
Most of the recipes are courtesy of Epicurious, though the Mojo pork roast is from the Three Guys cookbook, the sorbets are from The Perfect Scoop, and the jicama sticks, aïoli, and honey banana frozen yogurt are a culmination of my own/modifications to recipes in my collection.
The big event is next Saturday night, so I'm working on my to-do list this week to help me pull this off!! Lots to do!
I'm on the hunt for inexpensive domino sets. I'm wondering if the local dollar stores will carry these? I'm also on the hunt for an ice crusher and an owner of a lime tree. Between the sorbet, cocktails, and Mojo, I need approximately 40 limes. When I lived in Cali, everyone had lemon and lime trees on their property...looks like it's a trip to Sam's Club for me.
Anyone who enjoys rich, gourmet food and a desire to bake should check out the Cuban Opera Cake on Epicurious. Seriously. I can't want to try this. It makes me drool just anticipating it next Saturday!!!
Cocktails & Tapas:
Papa Hemmingway & Mojitos
Achiote Chicken Skewers with Guava Sauce
Spicy Jicama Sticks with Cilantro Lime Aïoli
Lime Sorbet Prelude
Avocado & Mango Salad
Main Course:
Lechón Asado
Yuca Gratin
Cuban Beans with Jicama & Corn
Mango Sorbet Interlude
Dessert:
Cuban Opera Cake
Honey Banana Frozen Yogurt
Cuban Coffee
I pulled the Papa Hemmingway recipe from the Three Guys From Miami Cook Cuban book, and I found the mojito recipe when I was reading about the proper way to muddle a cocktail. What a fabulous blog!!
Most of the recipes are courtesy of Epicurious, though the Mojo pork roast is from the Three Guys cookbook, the sorbets are from The Perfect Scoop, and the jicama sticks, aïoli, and honey banana frozen yogurt are a culmination of my own/modifications to recipes in my collection.
The big event is next Saturday night, so I'm working on my to-do list this week to help me pull this off!! Lots to do!
I'm on the hunt for inexpensive domino sets. I'm wondering if the local dollar stores will carry these? I'm also on the hunt for an ice crusher and an owner of a lime tree. Between the sorbet, cocktails, and Mojo, I need approximately 40 limes. When I lived in Cali, everyone had lemon and lime trees on their property...looks like it's a trip to Sam's Club for me.
Anyone who enjoys rich, gourmet food and a desire to bake should check out the Cuban Opera Cake on Epicurious. Seriously. I can't want to try this. It makes me drool just anticipating it next Saturday!!!
Sunday, June 01, 2008
Culinary Experimentism
There is a reason the ice cream books say you should use premium ingredients, and it's not just about taste. It's about texture.
I attempted a lemon sorbet with Splenda instead. Taste--wonderful. Quite tart (my preference) and rich flavor. Texture--needs improvement.
The freezing process started off normal enough. It was starting to slush within the first 5 minutes, so I distracted myself for the remaining time by reading. When I checked on it after 25 minutes, it was, um, interesting.
This fluffy ice was bursting through the lid. The frozen ice was so soft and airy, that it wouldn't hold a shape with a spoon. I packed it into a container, but when we were ready to serve, it was hard like a granita that hadn't been forked. Softening a bit lent to spoonable, but it didn't hold the shape of the ice cream scoop, so it was like a bowl of frozen lemon ice slush.
So, taste was good, but texture is off. Clearly the chemistry of sugar does something to make it bindable during freezing.
I'm going to attempt again with the Splenda baking mix (half sugar, half Splenda) and see if there is an improvement. I'm also going to attempt with some added alcohol (probably vodka). I wonder if that would alter the viscosity of the sorbet?
Honestly, I will continue to make sorbets with the real sugar deal. There is no substitute for the real thing worth sacrificing when making for an event. However, I have friends who are South Beaching, plus I could stand to lose a few myself, so when I'm making it on my own, I'd like to have a less sugary blend.
I attempted a lemon sorbet with Splenda instead. Taste--wonderful. Quite tart (my preference) and rich flavor. Texture--needs improvement.
The freezing process started off normal enough. It was starting to slush within the first 5 minutes, so I distracted myself for the remaining time by reading. When I checked on it after 25 minutes, it was, um, interesting.
This fluffy ice was bursting through the lid. The frozen ice was so soft and airy, that it wouldn't hold a shape with a spoon. I packed it into a container, but when we were ready to serve, it was hard like a granita that hadn't been forked. Softening a bit lent to spoonable, but it didn't hold the shape of the ice cream scoop, so it was like a bowl of frozen lemon ice slush.
So, taste was good, but texture is off. Clearly the chemistry of sugar does something to make it bindable during freezing.
I'm going to attempt again with the Splenda baking mix (half sugar, half Splenda) and see if there is an improvement. I'm also going to attempt with some added alcohol (probably vodka). I wonder if that would alter the viscosity of the sorbet?
Honestly, I will continue to make sorbets with the real sugar deal. There is no substitute for the real thing worth sacrificing when making for an event. However, I have friends who are South Beaching, plus I could stand to lose a few myself, so when I'm making it on my own, I'd like to have a less sugary blend.
Sunday, May 25, 2008
Race Day festivities
No ticket to the race this year, but I'm going to a cookout tonight, and I decided to try out some of my gourmet club recipes to see how they do...see what kind of modifications I may need to make for next time.
I really want to try this triple layer lemon pistachio cake, but the hosts this evening aren't fans of lemon cake, so I'll wait for another event. The picture in Epicurious is amazing.
So, I decided to try the Mango Banana Cake instead. My modifications: 1 9 inch square pan, 1 pan regular size cupcakes (6) and 2 mini muffin pans (total of 12). Also, I did not attempt the mango curd given some of the reviews. Plus I'm not sure if the cookout guests are curd fans. So instead, I made a mango glaze (1/3 cup mango purée with 2 1/2 cups powdered sugar) and a dark chocolate frosting. But I did follow the cake recipe exactly. Probably used every single mixing bowl, dish, utensil I own trying to keep dry separate from wet, and adding dry and mashed bananas in 3 waves.
I iced 6 of the mini cupcakes with the mango glaze and the remaining six with the dark chocolate glaze (before whipping into a frosting). Then I iced the regular cupcakes with the mango glaze, and I cut the square cake into 2 triangles, placed a layer of glaze between and on top, and made a double-layer, right-angle isosceles masterpiece. Then I whipped the chocolate frosting. It's currently chilling in the fridge right now. It's my plan to ice to cupcakes and the cake with the frosting before I take it to the party.
And I made a fantastic honey banana frozen yogurt and mango sorbet.
Mango Purée
2 ripe mangoes
1/2 cup sugar
1/2 cup water
Juice of 1/2 lime
1-2 shots Triple Sec
Sorbet: Simmer sugar and water until dissolved and put to the side. Purée mangoes with lime juice and Triple Sec. Set aside 1/3 cup of the purée (for glaze). Add the simple syrup, then chill mixture. When ready, make according to ice cream maker instructions.
Glaze: Make glaze with mango purée and powdered sugar. Whisk until dissolved. Set aside.
Chocolate Frosting
3/4 cup heavy whipping cream
4 ounces fine dark chocolate, chopped/broken into pieces ( used Ghirardelli semi-sweet)
1 Tbsp. honey
Bring cream to a boil. Pour over chocolate and honey. Let sit for 5 minutes. Gently whisk together. Set aside and allow icing to come to room temperature.
Drizzle for icing/glaze. Beat with electric mixture for fluffy frosting. I think it could use some more sweetness, so I suggest adding powdered sugar to taste during the mixing process. I chose to leave mine alone so it is in contrast to the sweetness of the mango glaze.
Honey Banana Frozen Yogurt
[Please note: This is my own creation...I will likely continue to modify slightly until I find the right flavor.]
3 very ripe bananas, peeled
Juice from 1/2 lime
1 1/4 cups Greek style yogurt, 2 %
1/2 cup sugar
1/4 cup honey
Purée all ingredients in a blender. May need to stir or work with a spatula to get all ingredients mixed. Freeze in the ice cream maker immediately to preserve the flavor and color of the bananas.
Amazing consistency, texture, and taste. Perhaps a tad too much honey, but I only had 3 bananas. Maybe add another banana to balance it out next time.
I really want to try this triple layer lemon pistachio cake, but the hosts this evening aren't fans of lemon cake, so I'll wait for another event. The picture in Epicurious is amazing.
So, I decided to try the Mango Banana Cake instead. My modifications: 1 9 inch square pan, 1 pan regular size cupcakes (6) and 2 mini muffin pans (total of 12). Also, I did not attempt the mango curd given some of the reviews. Plus I'm not sure if the cookout guests are curd fans. So instead, I made a mango glaze (1/3 cup mango purée with 2 1/2 cups powdered sugar) and a dark chocolate frosting. But I did follow the cake recipe exactly. Probably used every single mixing bowl, dish, utensil I own trying to keep dry separate from wet, and adding dry and mashed bananas in 3 waves.
I iced 6 of the mini cupcakes with the mango glaze and the remaining six with the dark chocolate glaze (before whipping into a frosting). Then I iced the regular cupcakes with the mango glaze, and I cut the square cake into 2 triangles, placed a layer of glaze between and on top, and made a double-layer, right-angle isosceles masterpiece. Then I whipped the chocolate frosting. It's currently chilling in the fridge right now. It's my plan to ice to cupcakes and the cake with the frosting before I take it to the party.
And I made a fantastic honey banana frozen yogurt and mango sorbet.
Mango Purée
2 ripe mangoes
1/2 cup sugar
1/2 cup water
Juice of 1/2 lime
1-2 shots Triple Sec
Sorbet: Simmer sugar and water until dissolved and put to the side. Purée mangoes with lime juice and Triple Sec. Set aside 1/3 cup of the purée (for glaze). Add the simple syrup, then chill mixture. When ready, make according to ice cream maker instructions.
Glaze: Make glaze with mango purée and powdered sugar. Whisk until dissolved. Set aside.
Chocolate Frosting
3/4 cup heavy whipping cream
4 ounces fine dark chocolate, chopped/broken into pieces ( used Ghirardelli semi-sweet)
1 Tbsp. honey
Bring cream to a boil. Pour over chocolate and honey. Let sit for 5 minutes. Gently whisk together. Set aside and allow icing to come to room temperature.
Drizzle for icing/glaze. Beat with electric mixture for fluffy frosting. I think it could use some more sweetness, so I suggest adding powdered sugar to taste during the mixing process. I chose to leave mine alone so it is in contrast to the sweetness of the mango glaze.
Honey Banana Frozen Yogurt
[Please note: This is my own creation...I will likely continue to modify slightly until I find the right flavor.]
3 very ripe bananas, peeled
Juice from 1/2 lime
1 1/4 cups Greek style yogurt, 2 %
1/2 cup sugar
1/4 cup honey
Purée all ingredients in a blender. May need to stir or work with a spatula to get all ingredients mixed. Freeze in the ice cream maker immediately to preserve the flavor and color of the bananas.
Amazing consistency, texture, and taste. Perhaps a tad too much honey, but I only had 3 bananas. Maybe add another banana to balance it out next time.
Thursday, May 15, 2008
Little Man weighs in...
Ats & Crafts day with my main man, G. We're making a homemade jewelry box for his mommy's birthday next week, and I also told him we would make our own homemade ice cream. I gave him 4 flavors to choose from, and of course he wants two. Top of his list: blueberry frozen yogurt and orange popsicle ice cream. He chose these over other offerings, such as green pea ice cream...I thought he'd find the exotic amusing (especially since he likes all things green), but he said "Yuck!"
We'll likely half or drop the full quantities somewhat, as he doesn't need 2 quarts of full fat ice cream and neither do I. I'm also omitting the small amounts of liquor for his benefit. I certainly don't want to lose my Good Aunt privileges.
We'll likely half or drop the full quantities somewhat, as he doesn't need 2 quarts of full fat ice cream and neither do I. I'm also omitting the small amounts of liquor for his benefit. I certainly don't want to lose my Good Aunt privileges.
UPDATE: the jewelry box is precious. Bright jade green covered in sparkly beads. He did most of it, I only assisted with the glue and paint touch ups. So, so precious.
The blueberry yogurt turned out fantastic. I accidentally bought fat free plain yogurt, and you couldn't tell. Yumm-O! The orange popcicle...not so much. I think the oranges were too bland. Perhaps I should replace half with pure OJ concentrate instead next time? Not sure.
Little Man wants to try the green pea next time...so adventurous.
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