roy : January 2010 Archives

Lobster Fail

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So, it was a friend's birthday recently...and I had the clever idea of making him a batch of cookies that would hopefully be a big surprise.  To give away the ending of this story...just give cash.  Okay, well maybe not but the cookies never made it to him.  The first batch when baked did not stay in the shape of the cookie cutter, needless to say large blobs of sugar cookie do not convey "lobster." And for the ones that did keep their shape most did not even get finished being decorated, since for the most part it was like an eruption of sugar goo that exploded across the kitchen.  Basically if you make the mistake of making the icy "too" runny so that it flows too well, it will flow everywhere.

So perhaps there will be lobster cookies in the future, or perhaps crustaceans covered in sugar are beyond my means.  But the intent was there, and the birthday wishes hopefully still will get conveyed.

lobsterFail.jpg

Whipped

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Well, not originally what I was thinking of posting, but since the post is likely to have a bit of a maudlin tone since I'm a bit down...figured might as well start of with a title that seems to sum up how the world has felt like treating me.  But all that can be done is slog through it, and figure out what can come out of it.

My goal has been trying to bake at least one item a week.  Definitely haven't been posting that frequently but have been trying to at least catalog so when I do get to play catch-up, it will all be ready to go.

A couple of weeks ago I made a Whipped Cream Cake from Rose's Heavenly Cakes.  I have to say that I think it was one of my favorite cakes I've made recently.  Not exactly an angel food cake, but enough similarities that hit all the right spots.  The part of the recipe that caught my eye was that it didn't use any butter or oil in the cake batter.  The whip cream itself was sufficient.

whippedCreamCake_0110.jpg

Upside-Down Adventures

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Luckily the New Year started with getting to spend time with friends.  Conversation, laughter, and catching up on what everyone has been up to.  Hopefully a good sign that the new year will have plenty of time set aside for just that.

I got to break out one of the multitude of new cookbooks and tried my hand (again) at an upside-down cake.  It seems that having a pan that actually is non-stick goes a long way in making the upside-down part of the cake...feasible.

So here is a Chocolate-Banana-Caramel Upside-Down Cake
It was a very light caramel, so you could still taste the banana.  And the cake was very light, and since it was made with buttermilk had a nice tang to it.  A good combo.

Chocolate-Banana-Caramel Upside-Down Cake

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This page is a archive of recent entries written by roy in January 2010.

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