Baby Quilt for Karlie

Shortly after finishing my first Summer Quilt, the family received some wonderful news- Sarah was expecting another baby girl!





As soon as I found out that this new baby was definitely a girl, I was out to the store for fabric! My sister loves bright cheerful colors, which made mixing and matching fabrics a lot of fun. I fell in love with the bright pink rose fabric, so chose some white floral, daffodil yellow, checkered pink and green floral to complement it. For the backing, I chose the sweetest soft white flannel with tiny baby pink roses, hoping that the quilt could have a "bright" side and a "calm" side. For this quilt, I decided to go with a simple square pattern of alternating fabrics and tie quilting. For basic quilting instructions, see my Summer Quilt post.

I decided to surprise Sarah for Christmas with Karlie's quilt, not realizing how much work I still had to finish. Next thing I knew, I was on my way to the Keys with an un-quilted quilt!





I packed my needle and quilting thread and cracked down on the several hour drive. Thank goodness for mini-scissors! :)










Around mile marker 40, the quilt was finally finished! Completed with Karlie's name hand-embroidered in bright pink, I hope Karlie gets lots of use from her pink quilt made with love from Aunt Jodi.

Summer Quilt

For my first quilt, I decided to go all out- full on queen size!


I chose several different fabrics, with lots of floral patterns and bright happy colors. I began with a basic square/rectangle pattern, but was having so much fun that I kept adding and experimenting until the quilt was full-sized. Make sure that your fabric is evenly measured and cut out, it makes it much easier to sew even lines and keep everything the proper size. For this quilt, every rectangle is exactly the size of 2 squares, which makes creating an even pattern very simple. I love the mix of colors, so I arranged all of my fabric with no 2 pieces of the same fabric touching. Of course, you could arrange anything you like, making it as simple or intricate as you please. Be creative! :)



After hours of cutting and creating my organized-yet-random design of colors, it was time for bed. I woke up the next morning excited to get going on my new project, but this is the destruction with which I was greeted....... !!!!!


Apparently, my thoughtful kitty Layla decided to "help" me through discovering that she could run and slide on the wood floor.




As soon as I could, I reorganized and sewed the top of my quilt to prevent further annihilation. Layla was very confused (and annoyed!). Apparently, my quilts are much less fun once they are put together.


After the center was complete, I added a basic border with leftover fabric. It was looking a little too simple, so I experimented with some triangles for a simple pinwheel. To make the center of the pinwheel properly aligned, it helps to have perfect measurements and to pin and iron before sewing. I found the cutest bright yellow lemon fabric- LOVE it! Looking forward to making an apron with the leftovers. :)



For batting, I used a poly-cotton blend. This is very common and easy to find, and I prefer it for the low loft and heavy weight it provides. I used a pretty bright floral flannel for the backing of the quilt. Flannel is softer and warmer, and is just rough enough that it stays on the bed well. I find that the smooth fabrics slip and slide when you have multiple blankets, and the pretty pattern on the flannel makes it reversible!

I chose to extend my flannel backing to make the edge of the quilt, but if you prefer you can use other fabric.

To arrange the three layers, start with a smooth flat surface large enough to lay everything out at once with no bunching or creases. Make sure to stretch each layer flat and make them all perfectly flush- this is important! If you do not make your layers smooth, you will have puckers and loose fabric in your finished quilt. The backing to the quilt should be the largest layer, while the top of the quilt should be the smallest. As you arrange the layers, make sure that each lower layer extends an even amount the entire way around the layer above it. For example, I made my backing 5 inches longer than the batting, which was 2 inches longer than the top of the quilt.

Once the quilt is pinned, you are free to sew the edges and begin quilting! I am doing all of the edges and quilting by hand. I chose to tie my quilt rather than making intricate patterns, partly because of the work involved and also because I did not want to detract from the pretty details of the fabric. Also, I feel that tying the quilt gives it an old-fashioned look, as all of the warm old quilts I grew up with were also tied. Whether you choose to quilt with a pattern or tie, make sure that your stitches are close enough together to prevent the batting from creating lumps and bunching. (Check the bag when you purchase your batting- it will give you the maximum quilting distance for your particular batting.) However you choose to make your quilt, have fun and be creative! :)

Whipped Dark Chocolate Truffles and Key Lime Passion Truffles

For my second visit to Maryland, I baked a few of my favorites- with a few twists. I absolutely adore chocolate, especially dark chocolate, and proudly consider myself a chocolate purist. I figured, however, that for the occasion I should mix it up and try something new.

Wanting to bring something attractive, I finally settled on chocolate truffles and giant bakery-style cookies. I made both white and dark chocolate truffles, as I wasn't sure of anybody's preference (hey, I was covering my bases!). For a spin on my normal white and dark chocolate ganache recipes, I went with Key Lime Passion White Chocolate Truffles and also Whipped Dark Chocolate Chambord Truffles.



I haven't any photos of the ganache-making (I was covered in chocolate and working quickly, it's tough being the baker/photographer) but I can give a basic outline of the steps. Like most things I make, I do not have or use a recipe, but I can give basic amounts and ingredients in case anybody would like to make these or something similar.




As a general rule, I start my dark chocolate ganache with 1 pound of good bittersweet chocolate (whatever you use, make sure that it is good quality, and something that is high enough cocoa percentage to not be too sweet but also low enough that it will melt properly) and 1 cup of heavy cream. To my ganache, I added Chambord, good vanilla extract, and strong prepared coffee. After letting the prepared ganache cool and become firm, I whipped it until it was light and fluffy. I dipped each whipped center in dark melted chocolate, then decorated with an extra drizzle of dark chocolate and dark chocolate sprinkles.



I make white chocolate ganache slightly differently, using less cream and also sometimes adding a small amount of unsalted butter. Grand Marnier pairs well with white chocolate, and to these I also added fresh key lime juice, some key lime zest, vanilla, and passion fruit extract. I dipped these in dark chocolate (I like the contrast of the sweeter white chocolate with the slightly bitter dark chocolate- I feel that dipping them in white chocolate makes them too sweet) and decorated with "lime wedges" I made with white chocolate, green food coloring, and coarse sparkling sugar.




My inspiration for these cookies comes from a NY Times article which was released on my birthday in 2008. (A sign? Perhaps.) The article discusses the quest for the "Perfect" chocolate chip cookie, and is complete with a recipe. After trying the original recipe days later, I made a few changes and came up with my own version to suit my tastes. While the cookie in the recipe truly was delicious, I couldn't help but make a few alterations :)

http://www.nytimes.com/2008/07/09/dining/091crex.html


I use salted butter, increase the amount of brown sugar and decrease the amount of white sugar (I used maybe 1/2c white), and use a mix of all-purpose and cake flour. (I prefer chewy cookies). Also, if you make these, I would suggest scooping the cookies as soon as you finish your dough and before you chill them- otherwise, you will run out of man power by your third cookie scoop and your pretty chocolate discs will have suffered some serious injuries. I also used a mixture of dark chocolate discs and white chocolate pieces. I highly suggest using discs/thin slices of chocolate as opposed to chips. The discs spread out while they bake, and give you beautiful thin layers of chocolate and cookie. I've counted 8 layers of chocolate before near the center!

Caramel Cake Cravings

A few months ago, I went through an intense and insatiable craving for caramel cake. This wasn't the sort of craving which could be satiated by a store-bought caramel, or even a bag of store bought caramels. It had to be a caramel cake, and I had to make it. In my desperate haste for satisfaction, I researched some caramel cake recipes and tips, eventually coming up with my own.





I started by making a basic caramel syrup with roughly 2 cups of sugar and 1.5 cups of water. Cook on high until the syrup becomes dark amber, making sure to brush down any crystals that form on the sides. Once the desired color is reached, quickly add 1 cup of water to stop the cooking process. BEWARE, this step is dangerous! The syrup does not take kindly to the water addition, and will pop and spit all over the place if you aren't careful. I (thankfully) was wearing long sleeves, but in the 2 seconds it took me to pour in the water, give a stir, and reach for a lid, my kitchen had received a caramelized sugar syrup makeover, and it was not fun to clean up :)




The syrup, while quite a hazard to my body and my kitchen, was delicious. Essentially, it tasted like the caramelized sugar topping to a Crème brûlée. Extra syrup is a great addition to coffee or spiced tea, giving it a festive touch.





I love cakes with layers. The more layers, the better. It makes for a beautiful cake, and really allows you to be versatile and creative with what you put between your layers. I used a basic yellow cake mix, and baked it into (I think) 8 layers. You can do this by either baking it in large amounts and then slicing it into layers, or by baking each layer individually. I prefer to bake each layer separately- this way, every layer has the same texture, it is not as crumbly, and I don't have to worry about messing up perfect layers.







For the frosting, I made a simple recipe with butter, vanilla, confectioner's sugar, heavy cream, and some of my caramel syrup. I did not use or write a recipe for this, but started with maybe 2 sticks of butter and added my other ingredients until the desired flavor and consistency was achieved. I do not like my desserts to be terribly sweet, and this icing is already extremely sweet in large amounts, so I initially iced my cake very thin (by adding more heavy cream to the frosting) then added more confectioner's sugar to the rest in order for it to be thick enough to decorate. The decorating was the best part! I did a very thin coating of frosting on each layer, alternately brushing the layers with caramel syrup. As long as you use a very little amount of each, it makes the cake wonderfully moist and not too sweet.



To decorate the outside of the cake, I caramelized some sugar with the kitchen torch and randomly broke it over the top, along with some coarse demerara sugar. The sides of the cake were completed with a "basket weave" design (I used a flat ridged tip), and the top was adorned with "flowers" from the special flower tip Dad gave me for Christmas. Thanks dad!

Truffled fries with manchego, sea salt, and fresh black pepper

This is one of my favorite things to make before dinner in the afternoons. After a long day, there's nothing better than the comforting crackle of oil and earthy smell of truffles to make everything better :)


I start by cutting a potato into wedges (I always leave the skin on- it's being fried, we may as well leave some nutrients in there!) and placing them on a towel to dry. I always double-fry my French fries- it makes them perfectly cooked in the middle and crispy on the outside :) First, fry them for 3 minutes at 350, then raise the temperature to 375 and cook again until golden and crispy.




As soon as they are finished frying, lay the fries out on a paper towel and drizzle with truffle oil. While the fries are still hot, grate your favorite cheese over the top (I love Manchego- it perfectly complements the truffle) and sprinkle with freshly ground black pepper and sea salt. Enjoy! This homey-yet-gourmet snack is enough to brighten any day.

Ice cream, truffles, and french macarons oh my!

Hello all! I haven't been able to post for awhile, so all of these yummy confections are from Christmastime at my parent's house. I had a fantastic time baking in my mother's five star kitchen!

A couple of years ago, I was fortunate enough to visit Paris on a school trip. A friend (and resident of Paris!) Annabelle introduced me to heaven in edible form: French Macarons. My mission? Making some of my own! I decided to make raspberry and dark chocolate macarons- my dad helped me by making some fresh raspberry puree, which definitely added to the overall product. I included raspberry puree in both the shells and the dark chocolate ganache filling, so the freshness of the raspberries certainly shone through!

Above, I have the shells of my macarons in resting stage (pre-baking) and also some peppermint bark that I whipped up while waiting.








While the shells cooled, I prepared a chocolate ganache from Ghiradelli dark chocolate, a little cream, grand marnier, and of course raspberry puree! The final product was beautiful (and tasty!).





I had a great time plating :)











These next three photos show the versatility of vanilla ice cream. My vanilla ice cream is a simple recipe that never fails, the ingredients including only heavy cream, milk, sugar, and vanilla (in top secret ratios!) While I love ice creams made with custard, one doesn't always have the time to slave over the stove, hoping and praying that their saucepan should not decide to boil and ruin their creation. Also, this recipe is simple and delicious, and all the time you save by choosing the simpler route allows you to come up with some scrumptious toppings!
(this recipe also holds up well to other flavors. currently in my freezer? Guava, coconut, and mint chocolate chip!)


This is a somewhat healthier option that I make for myself sometimes in the evenings. I saute a couple of apples with a small amount of butter, some cinnamon, raisins, and pecans. Lots of textures, and a tasty ice cream topping!


Balsamic vinegar, fresh strawberries, and homemade vanilla ice cream. It may sound like a strange combination, but they complement each other beautifully! Just add a few tablespoons of good quality balsamic vinegar on freshly sliced strawberries and a bit of sugar. Let them sit in the refrigerator for a few hours to get an extra vinegar kick! The the strawberries start to break down with the sugar, and the juice combines with the vinegar to make a delicious syrup. A great quick dessert option if you are entertaining!



Extra bananas? Bananas foster! Brown sugar, butter, cinnamon, dark rum, and banana liqueur are a great way to kick up vanilla ice cream.


This is one of my favorite kitchen accessories- my Le Creuset dijon skillet. I've used it for everything from bananas foster, chocolate sauce, butterscotch, and simple syrup to fried fish, lemon chicken, chapattis and curries. It is slightly coated, so I don't have to worry about imparting any funky flavors in my desserts :)







One of my favorite things to make? Chocolate truffles. I've tried a plethora of flavors, both white and dark chocolate. They may be time consuming, but I find the combination of aromas and repetition very therapeutic. These have a white chocolate chambord ganache with pecans and godiva white chocolate liqueur within a hard dark chocolate shell. Decorated with a sprinkle of powdered sugar and topped with either a white or dark chocolate circle.


These have a dark chocolate grand marnier ganache with godiva chocolate and godiva capuccino liqueur. Delicious!

These are a few rather random photos of meals from this fall. One of my favorites.... Enchiladas! Fresh Market carries a MSG/Nitrate free enchilada sauce, which I enhance with extra peppers. I fill the enchiladas with a mixture of browned meat (usually ground beef or chicken), cheese, sauce, and a few scoops of sour cream. The sour cream adds that special creamy touch! Paula and Orlee helped make these on one of our movie nights ;)


My herb garden!


I made use of my fresh herbs and surplus of goat cheese with these goat cheese soufflés! They were delicious, and extra festive in my colorful ramekins. I used a mixture of hard and soft cheeses, and of course an abundance of fresh thyme, parsley, and rosemary!

Welcome! I will try to update my site weekly with pictures of each week's cooking. These photos are starting from the month of December, 2008, and will most likely be progressive. I hope you enjoy seeing my creations!



This is my cat, Layla. Almost every night, whether I'm cooking or baking, she likes to sit on my GG's stool and keep me company... and of course get some love and tastes in the process!


These beignets were super easy (shhh, a café du mond box mix I found at Fresh Market) and tasted as good as homemade! I set up shop on my porch to avoid a messy kitchen, using my wood cutting board on my patio table- it worked perfectly! I tried both cinnamon sugar and powdered, and definitely preferred the latter. I used my handy frying strainer from Aunt Vi, and it worked perfectly- cleanup was super easy!



The ending product was just as delicious as it looks!