Thursday, July 30, 2009
Monday, July 27, 2009
Saturday, July 25, 2009
Friday, July 24, 2009
1 prepared recipe sour cream pound cake, sliced or cubed (recipe follows) 1 prepared recipe lemon curd, chilled (recipe follows) 8 oz. cream cheese, room temperature 1/2 cup powdered sugar 1 1/2 cups heavy cream, cold 16 oz. fresh strawberries, sliced 2 pints fresh blueberries
To make the cream:
Beat the cream cheese and powdered sugar. Add the heavy cream and continue beating until thick. Chill until ready to assemble trifle.
Layer in a trifle dish or large bowl–
Half the sliced pound cake–use smaller pieces to fill in the gaps Half the lemon curd One third of the blueberries and strawberries Half the whipped cream mixture
Repeat with the remaining cake, lemon curd, another 1/3 of the berries, and whipped cream. Top with the remaining 1/3 strawberries and blueberries.
Let chill in the fridge until ready to serve.
Serves a bunch.
Sour Cream Pound Cake adapted from The Joy of Cooking
3 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 2 stick unsalted butter, at room temperature 3 1/2 cups granulated sugar, divided 6 eggs, separated and at room temperature 1 cup sour cream, at room temperature 2 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease and flour 2 8″ square baking pans or a 9″ Bundt pan.
Whisk the dry ingredients together and set aside.
Using an electric mixer, beat butter until creamy. Add the sugar and continuing beating until light and fluffy, about 5 minutes. (Don’t skimp on this step.)
Add the egg yolks one at a time, beating for at least 1 minute between additions. Add the vanilla extract.
Add 1/3 of the dry ingredients, beat just until it disappears into the creamed mixture. Add 1/2 of the sour cream. Beat to combine. Repeat with remaining flour and sour cream, making sure to end with the last 1/3 of the dry ingredients. Set aside.
In a separate bowl beat the egg whites with an electric mixer until soft peaks form. Add 1/2 cup of the granulated sugar a little at a time. Continue beating until stiff, glossy peaks form.
Carefully fold in 1/3 of the egg whites to the batter using a large rubber or silicone spatula. (It’s okay if there are some streaks of egg white. This is to lighten the batter before the remaining egg whites are added.)
Add the remaining egg whites by gently folding, being careful not to deflate the whites.
Spread the batter into the prepared pan. If using 8″ square pans, bake for about 35-40 minutes. (Don’t open the oven at all during the first 30 minutes or the cake will fall in the center.) If using the bundt pan, bake for 60-75 minutes. Tent the pans with foil if the top browns too quickly. A toothpick inserted into the center should come out clean.
Let cool for a few minutes in pan before removing the cake to a wire rack to finish cooling. Cake gets better the longer it sits. Be sure to wrap it well in foil or plastic wrap so it doesn’t dry out.
Lemon Curd from my husband’s aunt
Juice of 3 lemons Zest of 3 lemons 1 cup granulated sugar 3 whole eggs 6 Tbsp. unsalted butter, melted and cooled
In a bowl, rub the lemon zest with the sugar until wet and sandy. Whisk in the eggs. Add the juice. Add the melted butter.
Transfer the mixture to a stainless steel (or other non-reactive) pan. Cook over medium heat while whisking constantly until the curd thickens. (It will be about the consistency of thin yogurt.) Quickly remove from heat. Strain through a fine mesh sieve into a clean bowl. Press plastic wrap on the surface and chill until ready to use.
The next recipe is for a simple and refreshing white Sangria courtesy of Eddie Ross. This sangria is soooooooo good and sooooooo refreshing. 'Nuff said.
Wednesday, July 22, 2009
Monday, July 20, 2009
The BPA-free, 20 ounce water bottle comes with both a kid-friendly flip top (as shown) AND a screw on top which is more adult-friendly. Both lids are leak proof when shaken and turned upside down, so no more drips and leaks in the lunch box or backpack! Want to change out the lid? Just screw off one lid and replace it with the other. Carabiner also included to easily attach to back packs and bags. My son has been attaching his to the fence at the ball field so that he's never searching for it between innings.
I have to admit, I may have been a bit overzealous when designing for these bottles. There are now so many designs that I am having trouble organizing the best way to show all of your choices! Shown here is just a sampling of available designs, so if you do not see what you're looking for - just ask! Once you choose the design of your choice, in the colors of your choice, it will be custom printed on both sides of the bottle so your child always knows which bottle is theirs.
Sunday, July 19, 2009
For those of you who have expressed interest in hosting an art camp of your own, the following is a quick recap of my lessons learned along the way.
Friday, July 17, 2009
Thursday, July 16, 2009
Once they came in with all of their great finds, they sat down to a big piece of scrap paper to test out the possibilities. We used acrylic paint (watered down a tad) and the girls applied paint to the objects with brushes or just dipped them right in the paint. The only rule was that the paintbrushes should not touch the paper, only the objects.