Monday, November 30, 2009
Sunday, November 29, 2009
Friday, November 27, 2009
Thursday, November 26, 2009
The recipe is one my stepgrandmother Helene gave me years ago and I remember now that she had made minor adjustments and I no longer know what those adjustments were. I also know that when she makes it, she divides the batter between six mini pans. I realized I did not have mini pans, so I split it between two. Two pans that I now consider to be HARBINGERS OF DOOOOOOOOM.
I preheated the cake to 350 and while it baked, I mixed confectioner's sugar and Bailey's to create the glaze.
Helene's instructions said she cooked the cakes from anywhere between 25 to 45 minutes. Hmm. That is quite a window. Speaking of windows, here's what I saw through my oven's around 30 minutes. That looks....dangerous.
So, for some reason, I convinced myself if I flipped one of them and poured the glaze over it, the cake would suddenly look about right.
I cut a slice out to try on the end and saw an even bigger disaster: EGG SHELL! Omigod, how did that get in there? I was doomed from the start.
As I said, this cake was destined to be a gift and I had no back-up gift, so I salvaged five cooked slices sans egg shell and put them in this adorable Wilton baking box (it comes with the tissue paper!).
- Package of white cake mix
- Package of vanilla pudding mix
- 1 1/4 cup of Baileys Irish Cream
- 1 cup of vegetable oil
- 4 eggs
- 1 cup of chocolate chips
- GLAZE: 1/2 cup Baileys and 1 1/2 cup Confectioner's sugar
- Preheat oven to 350
- Combine all ingredients with a mixer
- Flour and grease six mini pans. Pour one cup of mixture in pans.
- Bake 25 to 35 minutes (Helene says 45!).
- Combine topping. Remove cake from oven and poke holes throughout.
- Pour topping. Make sure you use all of it.
- Cool for 2 hours.
Wednesday, November 25, 2009
Joanna at Cup of Jo posted about this new site, Print Society, that gathers the best prints across the internets in one place for your shopping convenience!
The Obamas hosted their first state dinner last night, celebrating Indian Prime Minister Singh and his wife. Prior to the event, press was allowed to get a sneak peek at the table settings and decor and the Huffington Post had these shots.
Tuesday, November 24, 2009
The Mon Cheri umbrella at ModCloth, $29.99.
Sunday, November 22, 2009
1. This NY Mag interview about Kurt's high note on Glee.
Friday, November 20, 2009
- Young's Double Chocolate Stout: This is a beer I already knew I liked, but it can be difficult to take in a big glass. The chocolate flavor is subtle, not too syrupy, which I think sets it apart.
- Tetley's English Ale: I like this beer, too, but no one else in the group really liked it. They said it was slightly bitter, but I like it's fruity aftertaste.
- Smithwick's Irish Red: The table favorite out of the U.K. beers. Light, fruity with a great finish. I could imagine it would be a great beer to have with almost any meal.
- Murphy's Stout: The wikipedia entry compares this beer to chocolate milk, but I'm not buying it. If anything, the beer reminded me slightly of anise. Not my fave.
- St. Bernardus ABT 12: Very sweet, very strong. It was too sweet for me, frankly.
- Lindeman's Framboise Lambic: Beautiful raspberry color, but the flavor was almost too raspberry. It was tart, but delicious.
- Delirium Tremens Beer: This beer has been named the "Best Beer in the World" in recent years. It was very good, but not my fave of the night. It was sweet and light, with hints of honey.
- Wittekerke Belgian White Ale: Jen's favorite; a citrusy, light ale that Erica said reminded her of a Reisling. Very nice.
- Spaten Franziskaner Hefeweizen: Very sweet, fruity beer that almost reminded me of lavender and honey.
- Schneider Aventinus: A thick beer with a strong taste of honey, but not overly sweet.
- Hacker Pschorr Golden Lager: My FAVORITE. I wrote in my notes: "Bubbly, fruity, like champagne of beers." Forget you, Miller High Life.
- Ayinger Celebrator: Rich, delicious thick beer. Ashleigh said it reminded her of toffee, which was right on the money.
Thursday, November 19, 2009
This bride, Michelle, saw a dress she loved in Erin Fetherston's Fall 2009 ready-to-wear line and wondered if it could be specially made into a wedding dress. What? A specially made couture wedding dress? Have you ever heard of such a thing?
She contacted the folks at Fetherston's studio in New York, who invited her to come in at 9 p.m. on a Wednesday and spend hours trying on dresses. Months later, she had her own dream wedding dress, which is coincidentally, my dream wedding dress.
The fine folks left a comment on photographer Anna Kuperberg's blog noting that brides interested in similar service can email them at firstname.lastname@example.org.
Tuesday, November 17, 2009
Bret got me this fabulous salt pig to add to my kitchen menagerie.
Monday, November 16, 2009
Thank you to everyone for the warm birthday wishes! I turned 25 yesterday and I was joined by very good friends for dinner at The Trellis in Williamsburg, which is kind of a landmark because they invented Death by Chocolate.
I had skirt steak with the skinniest french fries imaginable and the most delicious green beans I've ever had; it was delicious! When our dessert came, per our request, the staff put candles in every single dessert so I could blow them out. Very sweet and super fun!
Later, I'll update about my lovely gifts.
Saturday, November 14, 2009
Looks like someone already had my dream wedding! Check out the gorgeous, whimsical wedding of Jennie and Brian over at Our Blog of Love. I love everything about it. Period.
Friday, November 13, 2009
Unsweetened cocoa. As a child, I once tried to make chocolate milk with unsweetened cocoa. It was incredibly horrible and beyond my comprehension. I seriously didn't know where I had gone wrong. Hershey should consider this with their packaging.
I mixed the butter mess and then slowly added the flour mixture. The dough got so thick. I seriously got an upper arm workout from trying to mix this dough; I thought my hand mixer would start smoking at any moment.
When finished, I rolled the dough up in plastic wrap, which looked like the biggest, most frightening, toilet-clogging turd ever. EVER.
Cookies! Because of my uneven cutting skills, some were thin enough to be crackers and some were thick enough to be scones.
And then my whole kitchen looked like the runs. (Why do I seem to so often compare cooking to poop? That is gross, yet true.)