The Buttercreme Baker

Tiffany Blue

Don't you just love the amazing color of the Tiffany box? Well, so do I, which is why I knew I just had to make this cake for Abby when I heard that she had gotten engaged.

I had so much fun putting all of the little elements together, I was sad when it was finally complete.

Everything, besides the cake boards, is edible. The "lid" is made a from a Rice Krispie treat cut to the appropriate size and covered in homemade fondant, the ribbon, gift tag and ring are all made of gumpaste. The actual cake is White Almond, filled with strawberry mousse and fresh strawberries and it was then iced with vanilla buttercream. The "diamonds" are even made of sugar.

Congratulations again, Abby!

Well, on to the next cake.

The Party’s Over

I am happy to report that the Hampton Inn Christmas Party went off without a hitch. The soiree took place at Charley's Waterfront Café, adjacent to several of the historic Greenfront Furniture storefronts.

John, Madelyn and John's parents

Abby, Iris and Debra

Of course the gingerbread houses came home with Madelyn.

Several of you have asked for the recipe for the apple fritters I posted last week. Well, ask and you shall receive.

Apple Fritters (adapted from a recipe submitted by John Robbins to Allrecipes.com)

1 C all-purpose flour

¾ t baking powder

1 t salt

½ t apple pie seasoning

1 egg

1/3 heavy cream

¾ C chopped Gala apple w/ skin

4 t butter, melted

1 ½ T sugar

1 T lemon juice

¼ t vanilla

Peanut oil for frying

    

    In a bowl, whisk together flour, baking powder, salt and apple pie seasoning until well combined and airy. In another bowl beat egg and cream. Add the apple, butter, sugar, lemon juice and vanilla; mix well.

    Stir into dry ingredients until just moistened. In a fryer, heat oil to 375 degrees. Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on both sides. Drain on paper towels. Dust or roll in confectioners' sugar or cover in glaze of your choosing.

    Bon Appétit!    

Chocolate Decadence

This is "The Classic" sold by Madelyn Sweets. Tender layers of yellow cake filled and iced with sweet, dark chocolate buttercream and accentuated with a luscious dark chocolate truffle from Paul's Young at Heart. I usually make my own truffles but, I had these on a recent trip to Fredericksburg and wanted to share them with everyone I knew.

Thanksgiving was hosted by me this year and a good time was had by all.

Grandpappy pre-Thanksgiving dinner…

Grandpappy post-Thanksgiving dinner (not much changes either way). Unfortunately, my father has a very similar disposition.

 

One Step Closer

Oriental Trading Company has the coolest stuff. Navona asked me to go on-line and research what we will need for The Second Annual Real Living Cornerstone Appreciation Party-boy, is that a mouthful. I found all sorts of hibiscus related products to tie into our luau theme-leis, flower hair clips, goodie bags, tiki huts, on and on and on. The best part…it's all cheap!

For those of you invited to my Wildtree Launch Party, you'll be lucky enough to taste my newly invented Wildtree Chili. Here's the recipe for everyone that can't make it. Si c'est bon!

Wildtree Chili

1 ½ lb ground beef

3 T Wildtree Fajita seasoning blend

2 t Wildtree Cajun seasoning

1 bay leaf

1 ½ C beef broth

14oz diced tomatoes with juice

1 medium green pepper, finely chopped

2 chili peppers, seeded and chopped

1 large onion, finely chopped

3 cloves of garlic

14oz kidney beans

1 T kosher salt

2 T cornmeal

Over medium heat, brown ground beef. Stir in fajita seasoning, Cajun seasoning, bay leaf, beef broth, tomatoes with juice, and green pepper. Cover and simmer for one hour. Add chili peppers, onions and kidney beans; cover and simmer 1 more hour. Crush cloves of garlic in salt to make a paste; stir into chili and simmer for 15 minutes. Remove bay leaf and stir in cornmeal to thicken.

 

Pampered Chef

Janet Miller, a friend and colleague, asked me to attend a Pampered Chef party that she was hosting this evening. I happily obliged-I am obsessed with this company; if I was not a Realtor, I would probably be a consultant. For those unfamiliar with the company, check out the website to find a consultant in your area or you can order their products on-line. My consultant of choice is, Debi Harris. She's not technically in the south central Virginia area but, she is a great at explaining all of the products and features. She will unfortunately be leaving the Pampered Chef line to direct-sell for a brand-new company called, Wildtree, they feature all natural products that actually taste really good…believe me, I was skeptical at first.

Silly me; I forgot to take photos of the food and fun.

Tomatoes fresh from Janet's garden. Thanks, Janet.

I decided to try a new pancake recipe for Breakfast Night. I think this might be my new staple.

John and Madelyn requested pancakes but, I was in the mood for French toast…so, I made both.

I prefer using a blender to prepare my pancakes; I find that they are lighter and fluffier. The process also uses fewer dishes.

Good Old-Fashioned pancakes

1 ½ C all-purpose flour

3 ½ t baking powder

1 t salt

1 T sugar

1 ¼ C milk

1 egg

3 T butter, melted

1. In a blender combine milk, egg, and butter until smooth. Add salt, sugar and baking powder, blend about 10 seconds. Next, add half the flour and blend for 10 seconds; then add the remaining flour and blend for another 10 seconds.
2. Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter on to the griddle, using about ¼ C per pancake. Brown on both sides and serve hot.

Saturday Brunch

I've been prepping all week for this day and it's finally here, a day of intelligent conversation and making new friends-something very new to me. John and I have decided to stop complaining that "there is nothing to do" and start planning our own events. So, Saturday we hosted a brunch for past clients, Jamie and Tiffany, that I really missed and wanted to get to know better and Shilo, a friend and colleague, and her husband Glen.

I am always nervous about the conversation lagging at gatherings like these but, it turned out not to be a problem. We talked, had brunch, talked some more, had champagne and bid adieu hours later. Thanks to everyone for a wonderful day!

My hostess gift from Shilo and Glen. Aren't they lovely?

Glen, minus his sword, ceremoniously chopping off the neck of the champagne bottle.

Shilo, Tiffany and Jamie

And of course, John…cheers everyone!