Like, really really freaking excited for the Doctor Who 50th Anniversary special. It’s insane to think that the show has been on for that long, but at the same time, not really. It’s the bestest show ever, so no wonder it’s been going strong. Plus, having the ability to change principal actors helps a lot, I’m sure.
Anyway, my blog friend Tracy over at SugarCrafter and I have been geeking out for months in preparation for this event. I offered to make a handful of fondant cupcake toppers if she wanted to handle the cupcakes. Then we got together for one massive, epic nerdy photoshoot. I think they both came out AMAZING!!
We are splitting up the blog posts. I am going to sort of walk you through my process of making fondant toppers, and if you want to know how to make the most incredible blue velvet cupcakes with Jammy Dodger filling (which you do), head over to Tracy’s post. I have another post of just the photos I took of the final product here:
Here is my basic walk through for toppers.
Doodle up some designs. Figure out the main colors you will need a lot of fondant for (I used Tardis blue, red, white, grey, and a little of black).
Make your fondant. Let it sit for at least 12 hours. (At some point I’m going to do a detailed fondant how-to, but for now, I’d recommend checking out more experienced baker’s sites). Get out your gel food colors and your tools:
I’ve been really slipping the past month or two, and I’m sorry! Everything has been crashing down on me at the same time, and I just haven’t found the time to cook, photograph, edit, and write. Or I get one or two done, and lose the ambition to continue.
I had two weddings in two weeks. You get the invitations and think “yay! This is going to be amazing!”
Correction: It’s going to be exhausting. Especially when you’re the photographer for your father’s wedding, and you’ve never shot a wedding before. Overall it went really well, and my new camera (D5200) performed like a champ.
However, my four year old macbook buckled under the pressure of uploading 2,500 large RAW photos, and I had to shop around for a computer with the processing capacity I need. So that is being shipped this week, and because my mac now hates Lightroom and freezes, I’m kind of locked out of photo editing for the time being.
Which sucks, because I have another article for the South Wedge Quarterly to get to my editor ASAP for the Christmas edition of the magazine. Can I just say how strange it is to be cooking and wrapping Christmas gifts this early in the year?
But, here are some fun things coming up (if I get my shit together):
a post on awesome homemade ego lights I made!
More photos of this cutie all dressed up for my dad’s wedding!
Doctor Who 50th anniversary special food and party ideas
more pretty pictures!
So, I know it’s not a fun recipe, but at least you know that I’m alive and that I’ve been working hard. And I haven’t even talked about work work, which is hectic like whoa, and my books (which have all hit snags, but we’re working through them).
This is another recipe in my “Cloudy with a Chance of Meatballs 2″ series. I also made a Roasted Chicken Brent, but I’ve already posted several roast chicken recipes, so I’ll probably skip that one. And besides, I didn’t get to tape a picture of Brent’s face to the final chicken, which would have made it that much cooler.
So instead, I will share with you one of my favorite soups. I’m not kidding you. This was possibly the best soup I’ve ever made, and I ate it for four consecutive days. Thats how you tell I like something: I’ll actually eat the leftovers.
It was inspired by possibly the greatest part of the preview for CWaCoM2 (and probably the entire movie). If you don’t know what I’m referring to, check out the video below. Even if you do know, watch it anyway. Cuz it’s funny.
Hi, Autumn! Let me officially welcome you. You are my favorite season, and I’m fairly certain that a good portion of New Englanders (especially food bloggers!) agree with me.
But we feel that way at the start of every season, don’t we? At the beginning of spring, we’re so excited to have fresh vegetables and fruit, and we are re-encouraged to brighten up meals that had become so dull in the winter months.
Summer comes, and we are just so freaking happy to roll out the grill and throw some big, bloody meat onto it. It’s also the season of watermelon, lemonade, ice-cream, and homegrown veggies.
Autumn arrives with that delicious, home-cooked aroma that reminds you of curling up with a blanket, playing in the leaves, breaking out your Northface and scarves (the iconic NE signal that fall has officially arrived). It smells like cinnamon and allspice, roasted poultry and heavenly sauces. It smells like delicious, savory desserts that are made with some of our favorite autumn staples: maple, apples, pumpkins…
And then there’s winter. Typically I get all depressed because, for cooking, it’s the season that arrives with a big fat tuba player behind it going “Womp womp.” By the end of winter, you might scream if you have to eat roast anything.
Well, it’s that glorious time of year when the leaves finally start changing, and we begin to see the last of our summer veggies in our gardens. If you had a prolific harvest like I did, you might be wondering what to do with all your extra plants. I asked the lovely people at the Food Bloggers Who Love Recipe Round Ups Facebook group, and they sent me a lot of really cool recipes that they made using things they’ve grown! Some of them are gorgeous and simple, letting the produce shine in its own light. And some of them (I’m looking at you, chocolate zucchini waffles) are really creative and yummy looking
Special thanks to Tracy, over at SugarCrafter, for giving me lots of advice and for holding my hand throughout this whole process!!! She is definitely a master canner.
I have never pickled, canned, jammed, or jellied in my life, but since my garden has been so prolific recently (see below picture) I was left with an abundance of banana peppers.
When I planted this thing in May, I had no experience with vegetable gardens in the least. I mean, hell, I didn’t start eating vegetables until two or three years ago! But I found some cheep plantling thingies at the garden store, and MacGyvered myself a dainty little veggie garden. Which, since taking this picture, has been expanded an extra 5 or so feet to give the eggplant (on the right) and the zucchini (on the left) more room to grow.
But back to the peppers.
To the right of the out of control eggplants I have a green bell pepper plant, a yellow bell pepper plant, a banana pepper plant, and a tiny strawberry plant.
I spent labor day weekend in Buffalo at Kevin’s, and the first thing I did upon arriving home was to park my car and run into the backyard to check out my garden. Well, my eggplants had grown another six inches, blocking the light from reaching the left side of my peppers. As a result, all the peppers were on the right side, and the whole plant was dangerously close to tipping. So I picked all the peppers. Continue reading →
Love because they taste delicious and I wants to eat them.
Hate…because they don’t like me so much.
Specifically, they make my tongue and face itchy. Now, I’ve been told by “doctors” that this is an “allergic reaction,” and I could possibly go into “anaphylactic shock” if I continue to eat them, but what do they know?
Still, until I figure out a way to scratch the inside of my eustachian tubes when they get all itchy (the most infuriating feeling ever), I will avoid tree nuts. Or at least until I make another appointment with my allergist to determine which tree nuts are off limits.
So, uh, what they hell do I do when my basil plant, which started out as less than 6 inches tall, grows to be over 3 feet tall and just as wide? Obviously the first thing to pop into my mind was to make pesto. It would use a LOT of the plant, and I could trim it down and give some of the more crowded stalks some breathing room.
Trouble is, I have no idea how I will react to pine nuts. So we do an experiment: Buy expensive pine nuts. Eat one. Tongue is itchy. Damn it!
Repeat for posterity. Itchy tongue. Son of a bitch. Granted, it could very well be psychosomatic (in my head) but I refuse to believe I would create an adverse reaction to something I want to eat so badly. Besides, they are so delicious Continue reading →
In reality, these are cornmeal encrusted chicken breasts with a jalapeño popper sauce, but who cares what they’re called…this shit is amazing.
Fun story though. Kevin and I made this last summer after doing a wine tasting at Casa Larga, and after purchasing a bottle of lilac wine. And on a hot night we drank said wine and cooked this chicken. Which was delicious going down…
But not so much fun coming back up. Apparently, über sweet flowery wine and jalapeños and cheese do not mix well in my stomach, and I threw up everything I had eaten for dinner.
Moral of the story: learn how to pair wine with your food.
It took me a year to stop associating thoughts of this meal with a night spent on the bathroom floor…but I think it was worth the wait.
The sauce that goes with this chicken is soooo amazingly delicious. It literally takes your favorite appetizer and makes it into a meal.